Warm, tangy, and ready in minutes! This Maharashtrian classic combines sauteed okra with a light, flavorful buttermilk (Taak) gravy.
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Ingredients:
250g Bhindi (Okra), cut into 1-inch pieces
1.5 cups Buttermilk (thin and slightly sour)
1 tsp Besan (Gram Flour)
2 tbsp Oil (divided)
1 tsp Mustard Seeds
1/2 tsp Cumin Seeds
8-10 Curry Leaves
1-2 Green Chillies, slit
1 tsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
Salt (to taste)
2 tbsp Fresh Coriander Leaves, chopped
Quick Instructions (Ready in 20 Mins!)
1. Prep the Base: In a bowl, whisk the buttermilk with besan until completely smooth and lump-free. Set aside.
2. Saute Okra: Heat 1 tbsp of oil in a pan over medium-high heat. Add the cut okra and saute for 5-7 minutes until the stickiness is gone and the okra starts to crisp. Remove the okra and set it aside.
3. Temper Spices: Add the remaining 1 tbsp of oil to the same pan. Once hot, add mustard seeds (let them splutter) and cumin seeds.
4. Aromatics: Add the curry leaves and slit green chillies. Saute for 30 seconds. Then, add ginger-garlic paste and fry for about 1 minute until the raw smell disappears.
5. Add Turmeric: Stir in the turmeric powder quickly.
6. Pour Buttermilk: Reduce heat to low. Slowly pour the prepared buttermilk mixture into the pan, stirring continuously to prevent it from splitting.
7. Simmer: Bring the curry to a very gentle simmer (do not boil rapidly). Once it thickens slightly (about 2 minutes), add salt to taste.
8. Combine: Add the sauteed okra back into the buttermilk curry. Stir gently to coat. Cook for just 1 minute.
9. Garnish & Serve: Turn off the heat and garnish generously with fresh coriander leaves. Serve hot!