Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, okra fry using panch phoran. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Okra fry using panch phoran is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Okra fry using panch phoran is something which I have loved my entire life. They’re nice and they look fantastic.
Crispy okra, delicately tempered with the panch phoran, the aromatic Bengali spice mix combined with garden-fresh tomatoes! Panch Phoran mix makes a showstopping addition in this recipe. It enhances the flavor and completely transform the character of the dish.
To begin with this particular recipe, we must first prepare a few components. You can have okra fry using panch phoran using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Okra fry using panch phoran:
- Make ready 250 grams Ladyfingers cleaned and chopped
- Get 3 tbsp Oil
- Take 1 tsp Paanch phoran (a mix of five spices)
- Get 1 tsp Ginger garlic paste
- Take 1/2 tsp Turmeric powder
- Take to taste Salt
- Prepare 2 Chopped green chilli
- Make ready 1 pinch Hing
When they start popping, which is known as. Panch phoron or Pancha Phutana is a whole spice blend, originating from the Eastern India, mainly in the Odisha, Bengal, Bihar and Northeast India region and used especially in the cuisine of Odisha, West Bengal, Bihar, Northeastern India, Nepal and Bangladesh. Panch phoran consist of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds. Radhuni seeds, at places are not easily available, so mustard The Panch Phoran flavoured tomatoes combined with tender bhindi provides balanced sourness and delicate aroma to the dish.
Instructions to make Okra fry using panch phoran:
- Chop the ladyfingers as per choice
- Heat oil in a kadhai. Add paanchphoran to the oil. Let them change colour. Add ginger garlic paste and green chillies. Let cook for a few seconds.
- Add hing. Add the lady fingers. Add turmeric powder.
- Add salt. Mix well. Cook covered on low flame for 10 to 15 minutes. Stir in between to avoid sticking to the base.
- Serve with parathas. Enjoy.
Okra, an important member of the canon of Southern foods, is delicious when it's fried, stewed, sautéed, or roasted. One of the more traditional (and our Sprinkle okra with salt and pepper and, as the okra fries, sprinkle it with the cornmeal. It's a no-nonsense process fitting for this simple dish. Panch phoran is a Bengali spice blend that is sometimes referred to as Indian five spice. You will need it for a variety of dishes such as shukto and other favorites from Eastern India and Bangladesh.
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