(Okra mince) which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.
Ingredients for 🥘Bhindi Keema🥘
(Okra mince)
- For frying
- 4 tblsp oil
- 1 lemon
- 1 kg bhindi (Okra)
- For Bhindi (okra)
- 1/2 cup oil (use 4 tblsp for frying bhindi okra)
- 4 medium onion (sliced)
- 1 & 1/2 tblsp ginger & garlic paste
- 4 medium tomatoes (sliced)
- 1 &1/2 tsp red chilli powder
- 1 & 1/2 tsp coriander powder
- 1 & 1/2 tsp cumin powder
- 1 & 1/2 tsp salt or to taste
- 1/2 tsp turmeric powder
- 1 & 1/2 tsp kashmiri red chilli powder (optional)
- 1/2 cup water
- 1 kg lamb mince (mutton, beef)
- 1 cup water
- 1 kg bhindi (okra fried)
- 5 fresh green chilli (sliced)
- Handful fresh coriander leaves
- 1 tsp garam masala powder
Cooking Instructions for making 🥘Bhindi Keema🥘
(Okra mince)
In pot, add oil, bhindi (okra) with squeeze whole lemon and fry for 4-5 minutes or until bhindi (okra) not slimy and set aside.
Heat oil add the onion, ginger & garlic paste, fry on high flame till gets translucent.
Add tomatoes, red chilli powder, coriander powder, cumin powder, salt, turmeric, water mix and cook on high flame till the tomatoes are soft and masala is ready.
Now add the mince and cook on high flame till the water from the mince dries and oil comes on the surface.
Then add water 1/2 cup mix and wait for a boil on high flame, then cover and cook on low to medium flame till the water dries.
Now add bhindi (Okra), green chilli, fresh coriander leaves, garam masala mix well cover and simmer on low flame for 7 to 8 minutes.
Serve hot with roti.
#Note:
#Use_High_Heat:
The longer okra cooks, the slimier it gets. Methods like grilling, sauteing, and frying that use high heat for a short amount of time work well. Make sure your cast iron skillet, grill, or fryer is hot before you start cooking okra. Getting a good sear on the outside will not only make the outside taste great, but it will also reduce the slime inside. The result will be perfectly crisp okra.
#Add_a_Souring_Agent:
This is the best way to ensure that you have non-slimy Okra at the end of the cooking process. Within 5-10 minutes of adding Okra to the pan, add a souring agent of choice or based on the recipe you choose. This can be lemon juice, vinegar, amchoor (raw mango powder) or even tamarind. The souring agent immediately cuts the sliminess, and ensures sure the greens are tender and crisp.
(Okra mince) that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of 🥘Bhindi Keema🥘
(Okra mince). Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
Leave a Reply