Shallow fried okras to tickle your taste buds and daal to complete my plate.
Its been a really long time that I’am writing back a post… Well I would try not to keep such long gaps…:( So back with my simple meal of Shallow Fried Okra and the Dill leaves Daal Tadka.
Whenever I prepare bhindi fry for lunch or dinner at home, we always enjoy savoring it with daal tadka and rice or atleast with a plain daal and rice.
Entering the kitchen, I always think of cooking something different and eating it in a different way…But, whenever I prepare a meal which has been relished since the childhood days… that food always makes all the difference in my home… Fried Okra, Daal Tadka with Rice is one such meal.
Check out my recipe of Shallow Fried Okra and Dill Leaves Daal Tadka.
Recipe
Shallow Fried Okra
Ingredients Used?
250-200gm Okras
2 tbsp coriander powder
1 tsp cumin seed powder
Red Chilli Powder as per taste
Salt as per taste
14 tsp dry mango powder
14 tsp turmeric
A pinch of Asafoetida
How I Prepared It?
Of all the dry ingredients mentioned above, mix them together and keep it aside – This is the masala for stuffing the Okras.
Cut the Okra – remove its head. Then from its top to its tail make a plus like incision guiding the knife all the way down till its tail.. It should be able to open up like a flower. This cutting makes it easier for the masala to enter in it.
Then stuff the masala in it. In a non stick pan heat very little oil and add these stuffed okras . Cook it on a shallow flame from all sides. Till it is a bit blackish in colour. The Fried Okras are ready.
You can make it crisp by cooking it for an even longer time and adding some more oil to it.
Cooking bhindi will take around 20-25mins. Just leave it on the pan. In the meantime I prepared the daal.
Dill Leaves Daal Tadka
Ingredients Used?
A handfull of Dill Leaves
12 cup toor dal
Turmeric Powder
Asafoetida powder
12 of a tomato chopped
2-3 garlic cloves
Red Chilli powder as per taste
14tsp Mustard seeds
14tsp Cumin seeds
Salt to taste
GheeOil for Tadka
How I Prepared It?
Cook the daal in a pressure cooker, with 14tsp of turmeric powder and a pinch of asafoetida.
And set aside.
Add oil ghee in a pan. Once it is suficiently heated, add mustard seeds and cumin seeds. Allow them to crackle. Add garlic and brown it. Then add Dill leaves and Tomatoes saute them till the oil has seperated. Followup with a pinch of turmeric powder and red chilli powder. Mix in the daal spoon by spoon. Add salt to taste.
Allow it to boil for some time, till all the flavours have blended well.
This Different Daal Tadka is also ready
Enjoy it with either Rice or Chapathi 🙂
