Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, okra fry using panch phoran. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chop the ladyfingers as per choice. Panch Phoron (also called panch phoran or paanch phoron) literally means "five spices." It is a spice blend commonly used in Eastern India and Bangladesh The spices are left whole and, depending on how they're being used, are either dry roasted or fried in oil in order to coax out their pungent flavors. Usually for panch phoran recipe, you will find that equal quantities of these five spices need to be mixed. but in a few Bengali recipe books which I have, the authors have mentioned a slight.
Okra fry using panch phoran is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Okra fry using panch phoran is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have okra fry using panch phoran using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Okra fry using panch phoran:
- Make ready 250 grams Ladyfingers cleaned and chopped
- Make ready 3 tbsp Oil
- Prepare 1 tsp Paanch phoran (a mix of five spices)
- Take 1 tsp Ginger garlic paste
- Take 1/2 tsp Turmeric powder
- Get to taste Salt
- Get 2 Chopped green chilli
- Make ready 1 pinch Hing
Thus, it gives unique flavor and delicious taste to the recipes. Panch phoron is a whole spice blend, originating from the Eastern India, mainly in the [[Bengal], Bihar and Northeast India region and used especially in the cuisine of West Bengal, Bihar. 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 favorite) ways to cook okra is to slice it and fry it in cornmeal.
Steps to make Okra fry using panch phoran:
- Chop the ladyfingers as per choice
1. 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.
1. 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.
Description of Panch phoran Panch phoran (five-spice mix) is a spice blend used in Bangladesh and Eastern India, especially in Bengali, Assamese, and In the tradition of Oriya and Bengali cuisine, panch phoron is typically fried in cooking oil or ghee, which causes it to start popping immediately. Bhindi fry recipe or okra fry - thinly sliced bhindi are mixed with besan and shallow fried in little oil till they are slightly crispy and crunchy. Usually this kind of 'okra fry' dish is made by deep frying the bhindi to get the extra crispy texture. But to make it healthy and so we can have it on day to day basis. Panch phoran consist of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds.
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