Ingredients:
Okra: 1 small bag (about 20 Okras); do not use the pre-chopped frozen bags
Fenugreek Seeds – ½ teaspoon
Fennel Seeds – 2 tablespoons
Nigella Seeds – 1 and ½ teaspoons
Dry Red Chilli – 2 pieces
Dry Mango Powder – 1 tablespoon
Salt – to taste (about ½ teaspoon)
Turmeric powder – ½ teaspoon
Green chilies – 2 (optional), broken in half
Mustard Oil – 2 tablespoons
Let’s prepare:
Wash the Okra and allow all of the water to drain from it. It is spread out and dried using a plate. Give it 10 minutes. Remove the Okra’s heads and tails. Now, split each Okra lengthwise.
Prepare the Kalonji Spice Blend as follows:
Heat a large skillet or pan over medium heat. Fenugreek, fennel, nigella, and dry red chilies should all be added as whole spices. Dry roast the spices for two to three minutes, turning them in the pan every few seconds.
The spices will begin to change color, get a little darker, and start to smell toasted. That implies that you may remove them from the stove, add them to your NutriBullet or grinder, and then let them cool (about 5-10 minutes).
The roasted spices should be turned into a fine powder.
Ready is the Kalonji Spice Blend. It is currently available for use in dish preparation. Additionally, you may make a small amount of additional spice mixture and save it in an airtight jar for later use. Make it clear on the container’s label that the mixture solely contains the aforementioned spices.
Preparing for the Bhindi Kalonji:
On medium-high heat, heat a pan. Mustard Oil should be added. Reduce the heat to medium-low whenever the oil starts to smoke so that it can cool down a bit. This is done to get rid of the mustard oil’s strong flavor and odor. If you’re adding green chilies, this is the moment to put them in the oil as the heat is raised to medium. Include the Okra. Longer cooking times and the drying out of the okra pieces’ sliminess are both ensured by medium heat. Additionally, avoid covering the pan while cooking; doing so will result in slimmer Okra. Add the Kalonji Spice Mix, Dry Mango Powder, Salt, and Turmeric Powder to the Okra after it begins to appear a bit fried, and combine well. Medium-low heat should be used, with periodic stirring. About 10 to 12 minutes should pass before the torkari is ready. As soon as the heat is off, cover the pan for two to three minutes. Serve hot with rice and dal or crisp, simple parathas.
