Tamatar Bhindi Panch Phoran is a delicious spiced dry preparation of tender okras and tomatoes tempered with panch phoran. Panch Phoran basically a five spice blend of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds, cumin seeds and it is commonly used in east Indian and north Indian preparation especially Bengali Cuisine.At places, radhuni is not easily available, so mustard seeds are used as its substitute. Tomato blends well with panch phoran and spices giving it intricate aroma and subtle flavour to this sabzi. Tamatar Bhindi Panch phoran goes beautifuly well with any parathas pooris and phulkas of your choice. If you are fond of okras( bhindi) you will surely love this dish. Let’s see how to make this easiest and flavourful dish….
500 gms, tender okras, cut length wise into 2&1/2 inches or just snip the ends and use whole
300 gms, tomatoes, ground to coarse paste
1 teaspoon, Panch phoran
4 garlic cloves, crushed
1 teaspoon, red chilli powder
1 teaspoon, coriander powder
1 teaspoon, cumin powder
1/2 teaspoon garam masala powder
Salt as per taste
2 tablespoon Oil
In a pan, Heat 1 tablespoon of oil.
Add okras and fry well on high heat for 3-4 minutes. Okras need not get browned but fried well. Reserve
In a kadhai, heat another 1 tablespoon of oil
Add Panch Phoran and allow them to crackle
Add crushed garlic and fry until just golden. Do not burn.
Add tomato paste and saute well on high heat for 4-5 minutes, until water released by tomatoes dried up
Add red chilli powder, coriander powder, garam masala powder, cumin powder and salt to taste, mix well
Add fried okras and mix
Cover and cook for 4-5 minutes or until cooked well.
Take it off the heat
serve hot with Parathas, kulchas or poori of your choice