Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spiced bhindi(okura) and chickpea curry(v,gf). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor! Now with a recipe video, above the curry recipe below!
Spiced Bhindi(Okura) and chickpea Curry(V,GF) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Spiced Bhindi(Okura) and chickpea Curry(V,GF) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook spiced bhindi(okura) and chickpea curry(v,gf) using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Spiced Bhindi(Okura) and chickpea Curry(V,GF):
- Make ready 5 tbs Olive oil
- Make ready 400 g Onion sliced
- Take 500 g Okura trimmed, washed, chopped(Can use frosen Okura)
- Take 1 Canned chickpea drained
- Make ready 2 Tomatoes diced
- Get 1 Red chilli finely chopped or 1/2 tsp chilli powder
- Make ready 2 tsp Ground coriander
All Reviews for Bhindi Masala (Spicy Okra Curry). I wasn't WOWed by this recipe. I added onion and garlic and more spices to it to amp it up. Spiced Okra Fry: Bhindi Kurkuri is a super easy and quick crispy deep fried snack using bhindi/okra with chickpea flour and some exotic Indian spices.
Instructions to make Spiced Bhindi(Okura) and chickpea Curry(V,GF):
- Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra and chickpeas. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about in 10 mins.
- Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Serve with basmati rice or chapati bread.
Remove and place on absorbent paper to soak the excess oil. Deep fry curry leaves for a few seconds until crisp. Okra or "Bhindi" as we call it in the northern part of India (and sometimes lady's finger) is one of those vegetables you need to flash cook to maintain its taste and crunch in a stir fry. Sometimes, being a typical Mangalorean, I do smother it with a coconut masala and cook. This Pakistani/Indian Bhindi is a traditional Okra Curry recipe made of stir-fried okra enveloped in a savory onion and tomato curry.
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