Weekends are meant to relax, sleep, eat, clean, party, outings etc. Some times things do not workout as you plan. Every year I make loads of plan before coming to India during vacations but, with either kids falling ill or other unforeseen emergencies coming up oops! your plans take a back seat.
It’s 11am here and every one at my mum’s place is in a rush to reach to one of our relative’s home for a funeral. Not news of the news paper but a sad news of one of my maternal uncle’s demise came up with our morning tea. Now at this point I chose to stay back home and take care of my kids and my brother’s kids, while others left for the last rituals.
Ting-tong.. the door bell rings, I opened the door and was glad to see two of our family friends after ages who came to meet me. Here’s a situation now, it’s almost lunch time, I have guests at home, have to cook, and don’t have the luxury to go or send someone to the market. Alas my mind says, ” lady cook a palatable lunch with whatever you have”.
With few fish pieces in the fridge and some boring veggies I had to create a decent lunch. I don’t want to bug you by narrating the whole story, but yes! it is indeed worth mentioning how a regular Bhindi became the STAR BHINDI(star oakra). This bhindi masala was relished by kids just as how the Minions relished their bananas.
MAKEOVER FOR YOUR REGULAR STIR FRY VEGGIES IN 15 MINUTES
The secret here is the peanut and sesame masala mix
- 1/2 kg okra( bhindi)
- 1 1/2 tbsp oil
- Dry red chilies 2
- 1 tsp mustard seeds for tempering
- Few curry leaves for tempering (optional)
For the peanut and sesame masala mix
- 4 tbsp peanuts
- 2-3 tbsp white sesame seeds
- 1 dry red chili
- A pinch of hing( optional)
- 1/2 tsp black/pink salt
Secret ingredient : To enhance the flavor of the masala mix add a tsp of mustard seeds along with the above ingredients in the grinder
DIRECTION ( For the masala mix)
- Dry roast the peanuts and sesame seeds with the red chili separately in a pan on a low flame. Just be careful not to burn it. Keep it aside and allow it to cool down.
- Transfer the roasted peanuts, sesame seeds and the chili into a grinder jar. Now add the hing( asafoetida), black salt and grind them all together into a coarse masala powder.
- Store it in air tight container
TIPS: *Add 1-2 tsp of gram flour( besan) along with the masala powder to your bhindi. This will prevent your bhindi from getting soggy.
* Add a tsp of jaggery and tamarind paste each after adding the masala mix and the gram flour to give chatpata flavor.
DIRECTION ( For the okra/bhindi masala)
- Wash the okra/ bhindi, pat it dry with a kitchen towel and slit it lengthwise.
- Heat the oil in a pan on a medium heat. Add the dry red chilies and mustard seeds. Now once the mustard starts crackling, add the okra and fry it uncovered on a medium to high heat for a 3-4 minutes. When you see the okra/bhindi roasting, lower the flame a little, cover and let it cook for 3-4 minutes.
- Don’t let the bhindi cook completely, just a 70 percent would be fine. Now add 2 tbsp of the peanut sesame masala, season it with salt and toss it well so that all your bhindi is coated with the masala. Leave it on the pan and allow it roast on a low flame for 2-3 minutes more.
Relish your bhindi masala with rice or roti
Note: Always season with salt at last as the masala contains salt too.