Ingredients:
- Plum Tomatoes - 2
- Okra - 1 cup (washed and cut into 1 inch pieces)
- Onion - 1 big chopped
- Cashews - 1/4 cup
- Cardamom - 2 or 3
- Cloves - 2
- Dried red chillies - 2
- Corn flour - 2 tbsp
- Oil - as required
- Butter - 2 tbsp
- Cumin seeds - 1 tsp
- Corriander powder - 1 tsp
- Garam masala - 1 tsp
- Chilli powder - 1 tsp
- Salt - as required
- Sugar - 1 tsp
- Black beans - 1/2 cup cooked (optional)
How to make it:
Heat oil in a pan, add cashews, red chillies, cardamom, cloves and onion and fry until onion becomes translucent. Let it cool. Grind into a paste. Add corn flour to the okra pieces, add some oil in a pan and shallow fry them until light brown and evenly fried. Take it out and set aside. Heat oil in a deep bottom pan, add butter and oil and fry cumin seeds. Add the tomatoes, corriander powder and garam masala and cook until it becomes soft. Add the ground paste, chilli powder, salt, sugar and 1/2 cup water and cook until oil separates. Add the okra pieces and black beans and cook for few more minutes. Serve hot with pooris or rotis. The aroma was too good with those cashews and butter blended together with other ingredients.
The tomatoes used here should be really plum and juicy.
Heat oil in a pan, add cashews, red chillies, cardamom, cloves and onion and fry until onion becomes translucent. Let it cool. Grind into a paste. Add corn flour to the okra pieces, add some oil in a pan and shallow fry them until light brown and evenly fried. Take it out and set aside. Heat oil in a deep bottom pan, add butter and oil and fry cumin seeds. Add the tomatoes, corriander powder and garam masala and cook until it becomes soft. Add the ground paste, chilli powder, salt, sugar and 1/2 cup water and cook until oil separates. Add the okra pieces and black beans and cook for few more minutes. Serve hot with pooris or rotis. The aroma was too good with those cashews and butter blended together with other ingredients.
The tomatoes used here should be really plum and juicy.
