Okra Rice RecipePrep Time : 10-15 minutes | Cook Time : 15 minutesServes 2
- Cooked Rice 1 to 1 and 1/4 cup(I used Basmati Rice)
- Okra/Bhendi 200 gm(cut into 1" pieces)
- Onion 1 medium(thinly sliced)
- Ginger 1/2 tsp(finely chopped)
- Garlic 2 cloves(finely chopped)
- Chilli Powder 1/4-1/2 tsp
- Pav Bhaji Masala Powder 1/2 tsp
- Garam Masala Powder 1/4 tsp
- Turmeric Powder 1/4 tsp
- Sugar 1/4 tsp(optional)
- Salt to taste
- Lemon Juice 1/2 tsp(optional)
- Cilantro few for garnishing
- Cashew Nut 7-8 whole nuts
- Oil 1/2 tbsp - 1 tbsp
- Mustard seeds 1/4 tsp
- Cumin seeds/Jeera 1/4 tsp
- Fennel seeds/Sombu 1/4 tsp
First cook basmati or any desired rice or miller or Quinoa and spread the cooked rice in a wide plate and allow to cool completely.
Meanwhile wash okra thoroughly, then wipe them in clean kitchen towel without any moisture.
Then chop into 1" pieces and chop onion, ginger and garlic keep ready.
Heat oil in a kadai or pan, when it is hot add cashew nuts and fry till golden brown then remove the cashew nut from oil and keep it in a plate. then add mustard seeds allow to pop then add cumin seeds, fennel seeds and let it fry well.
After that add finely chopped garlic, ginger and fry well, then add sliced onions and saute for 1-2 minutes.
Then add cut okra pieces, turmeric powder, salt, sugar and saute for 1-2 minutes.
And then cover the pan with lid and cook till it is tender.
Now and then open the lid and stir well and again cook it covered.
Once the okra turn soft but not mushy, add chilli powder, pav bhaji masala, garam masala powder and saute for another 1-2 minutes.
Then add cooked and cooled rice, stir fry well until the rice mixed with the veggie and spices.
Check for salt and add more if needed, finally add cilantro and roasted cashew nut and mix well.
Then if desired, add some lemon juice stir well. That's it...Okra Rice ready. Pack for lunch box with Boondi Raita or some fryums.
Instead of Pav Bhaji Masala You can use any masala powder or simply use chilli, coriander, cumin, amchur powder combo.
Sugar is added to retain the green color of okra and also enhances tenderness.
To fasten the okra cooking, you can also add a tiny pinch of cooking soda/baking soda.
Along with cashew nuts you can also fry some raisins if desired.
No need to sprinkle water while cooking okra, if you feel okra turning mushy cook uncovered.