Sometimes I feel like cooking some new recipes from the cookbooks that I have. Gujarati Kitchen by Bhanu Hajratwala is a cookbook that I had received for cookbook review. I finally ended up cooking a delicious dish from this cookbook.
"Bhinda Bataka" as the name suggests is a combination of Bhinda (Okra or Bhindi) and Bataka (Potato or Aloo). This dish tastes great as it has a really good combination of spices/spice powders. Adding fenugreek to this subzi is the little thing which adds to the taste. Only thing that I did not like is that this dish needs a lot of oil. But I think once in a while it is OK to consume that much oil. I feel the taste of this dish is greatly goverened by the amount of oil we use in it.Serve it with yogurt. Eat this dish by mixing yogurt with a little of this subzi.
Ingredients:
20 Okra (Bhindi)
2 medium sized potatoes
1/4 cup oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp chilly powder
1 tsp turmeric powder
11/2 tbsp coriander powder
2 tsp salt/according to taste
2 tbsp garam masala
Procedure:
Wash the okra and dry them. Cut both the ends and slice them into 1/2 inch rounds.
Wash the potatoes, peel them and chop them into 1/4 inch pieces.
When oil is hot, add mustard seeds and cover the pan. When mustard seeds pop, open the cover of the pan and add fenugreek seeds. When fenugreek seeds turn light brown, add okra and potatoes.
Add the rest of the ingredients and mix properly by stirring.
Cook covered on moderate heat for about 20 Min's stirring every 3 Min's. It may be a little gluey at first.
Cook further for 5 Min's uncovered.
Let the extra moisture evaporate, so that the curry turns dry.
Serve with rotis.
