Okra fry using panch phoran
Okra fry using panch phoran

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, okra fry using panch phoran. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Okra fry using panch phoran is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Okra fry using panch phoran is something which I have loved my whole life.

Chop the ladyfingers as per choice. The Bengal five spices are fried either in oil or ghee on the fried pan. When they start popping, which is known as tempering, indicates to make mix the other ingredients with it.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook okra fry using panch phoran using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Okra fry using panch phoran:
  1. Prepare 250 grams Ladyfingers cleaned and chopped
  2. Take 3 tbsp Oil
  3. Prepare 1 tsp Paanch phoran (a mix of five spices)
  4. Take 1 tsp Ginger garlic paste
  5. Take 1/2 tsp Turmeric powder
  6. Make ready to taste Salt
  7. Take 2 Chopped green chilli
  8. Take 1 pinch Hing

Make crispy fried okra with NO FLOUR OR CORNMEAL using just a tablespoon or two of oil in your air fryer for a. 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.

Instructions to make Okra fry using panch phoran:
  1. Chop the ladyfingers as per choice
  2. 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.
  3. Add hing. Add the lady fingers. Add turmeric powder.
  4. Add salt. Mix well. Cook covered on low flame for 10 to 15 minutes. Stir in between to avoid sticking to the base.
  5. Serve with parathas. Enjoy.

Panch phoran consist of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds. Radhuni seeds, at places are not easily available, so mustard The Panch Phoran flavoured tomatoes combined with tender bhindi provides balanced sourness and delicate aroma to the dish. Panch phoran, is the Indian subcontinent's equivalent to the five spice blend. All of the ingredients are seeds and include equal amounts of fenugreek, nigella, cumin, black mustard and fennel seeds. 'Panch' in bengali means five and 'Phoran' means spice. This is a unique mix of dry masalas used extensively in dishes from the eastern parts of India.

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