Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, okra fry using panch phoran. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Okra fry using panch phoran is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 250 grams Ladyfingers cleaned and chopped
- Get 3 tbsp Oil
- Make ready 1 tsp Paanch phoran (a mix of five spices)
- Get 1 tsp Ginger garlic paste
- Take 1/2 tsp Turmeric powder
- Make ready to taste Salt
- Make ready 2 Chopped green chilli
- Get 1 pinch Hing
The same recipe is used for other veggies too like Potatoes and Cauliflower or Potatoes and Okra and even. 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. 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. Baby okra is tender and slender and perfect for this crispy okra recipe.
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.
I typically make this dish using ghee and it's delicious. Avocado oil works too - it's a great neutral oil. I hope you love this as much as I do 🙂. 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.
So that’s going to wrap this up for this exceptional food okra fry using panch phoran recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
