Bhendi Ka Khatta Salan

I still have a small hand written book of recipes, which I penned down in a rush before leaving my mom’s place to in-laws and I added some more from my MIL. I still remember how I use to wake up in the morning and stand in the kitchen struggling to learn recipes and noting down the points whenever my MIL says. Now it looks funny when I turn back to see the flashes of those moments. This bhendi ka khatta is the first recipe in my book. For a month or so after starting my new kitchen I use to refer this book for every single step. Then I started experimenting and enjoying my cooking. May be that’s the reason behind my blogging too.

Bhendi ka khatta salan is nothing but cooking of bhendi/okra in sour tomato-tamarind gravy. Khatta meas sour. There are many variations in making this recipe. I make it in a simple way. Apart from regular fry of bhendi, this hot and sour gravy of okra is delectable with hot steamed rice and papad.

INGREDIENTS:

• 250 gms tender Lady fingers/Okra*
• 1 big sized Onion, sliced
• 1 big sized Tomato, sliced
• ½ tbsp. Ginger-Garlic paste
• 2-3 tbsp. thick Tamarind paste
• 2 tbsp. Red chilli powder
• ¼ tbsp. Turmeric powder
• Salt
• Oil
• 2 tbsp. fresh Coriander leaves, trimmed

PREPARATION:

• In a heavy bottom cooking vessel, add oil and when oil heats up add sliced onions. Cook till translucent. Now add chopped tomatoes, ginger-garlic paste, red chilli powder, turmeric powder and salt.
• Cook till tomatoes are soft. Now add okra pieces and give it a gentle stir. Cook covered for 2 minutes.
• When the raw smell of okra disappears add tamarind paste and little water. Cook covered for another 4-5 minutes or until the gravy thickens. Add chopped coriander and taste to adjust salt.
• Serve with steamed rice and papad or any stir fry.
• Last but not least add your 'love' to make the dish 'YUMMY'.

VARIATIONS:

• You can also add ½ tbsp of coriander powder to the above mentioned procedure.
• My MIL roasts half a tbsp. of coriander seeds, pinch of jeera/cumin seeds and 2-3 tbsp. of desiccated dry coconut and makes a fine paste by adding sliced onions. Then fries this mixture in oil till oil starts to leave the sides. Then she adds okra pieces and fry them gently for 2-3 minutes and then adds tamarind paste and little water and cooks on low for another 5-6 minutes or till gravy thickens.

* NOTE: Wash and pat dry okra using a kitchen towel or tissue. Trim top and end. Slice into 2 inch pieces.