Bhindi Matar (Okra-White Peas) Stir Fry

Name: Bhindi Matar (Okra-White Peas) Stir Fry
Cuisine: American
Ingredients: 400 gms. bhindi (okra), chopped; 1/2 cup boiled dried white matar (peas), boiled; 2 tbsp. oil; 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds); 1/2 tsp. asafoetida; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. roasted cumin powder; 1 tsp. roasted coriander powder; 1 onion, sliced; 1 " ginger, finely chopped; 2-3 garlic cloves, finely chopped; 1-2 fresh green / red chilies, chopped; 1/4 cup coriander roots, chopped; 1 tbsp. fresh grated coconut; fresh red chilies, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So please go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick.

Bethica Das @kitchen_flavours

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Ingredients

400gms. bhindi (okra), chopped
1/2 cupboiled dried white matar (peas), boiled
2 tbsp.oil
1 tsp.panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
1/2 tsp.asafoetida
to tastesalt
1/2 tsp.turmeric powder
1 tsp.roasted cumin powder
1 tsp.roasted coriander powder
1onion, sliced
1" ginger, finely chopped
2-3garlic cloves, finely chopped
1-2fresh green / red chilies, chopped
1/4 cupcoriander roots, chopped
1 tbsp.fresh grated coconut
fresh red chilies, chopped

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Steps

1

Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.
2

Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well.
3

Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well.
4

Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.