• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Dum Bhindi

1/2 kg – bhindi
250 gm – tomatoes
150 gm – capsicum
2 no – onions (large)
1/2 tsp – chilli powder
1/2 tsp – turmeric powder
150 gm – refined oil
mustard oil
salt to taste
Directions
Select okras of a medium size.
Wash and dry well.
Cut off the top and tall and keep aside.
Coarsely chop onions, capsicum and tomatoes.
In a kadhai heat the oil and deep fry the okras, until they are partly cooked, drain them at keep aside.
Reduce the quantity of oil in the kadhai to half.
Sauté chopped onions until they turn to a golden pink colour.
Add tomatoes and capsicum and sauté for 5 minutes.
Add the fried okras, salt, chilli powder and turmeric powder, and blend well.
Put the lid on the kadhai, seal with wheat dough and place some live charcoal on top.
Put the kadhai on a very low heat for 15 minutes.
When done, turn out in a serving dish