Keema Bhindi
Mutton keema and okra come together in this simple recipe.
Ingredients
- 500 gms mutton keema not finely minced
- 2 tbsp onion paste
- 2 tbsp chopped onion
- 3 tbsp ghee
- ½ inch cinnamon
- 2 nos cloves
- 3 nos cardamom
- 1 no bayleaf
- 2 tsps ginger paste
- 2 tsps garlic paste
- 1 tsp green chili paste
- 4 nos tomatoes finely chopped
- 1 tsp Turmeric powder
- 1 tbsp coriander powder
- 1 tbsp roasted jeera powder
- 1 tbsp red chili powder
- salt to taste
For the bhindi/okra
- 250 gms okra
- 1 tsp amchur powder
- ½ tsp red chili powder
- 1 tsp roasted jeera powder
- 2 tbsp ghee
For garnishing
- 1 large onion cut into rings
- chopped coriander leaves
Instructions
- Wash the bhindis and pat dry with a towel to remove all moisture.
- Cut both ends and make a slit in each of the bhindis. Sprinkle amchur, red chilies and jeera powder. No salt is to be added.
- Sprinkle the masalas over the bhindis and rub gently with your fingers. Keep aside for 5 minutes.
- Heat a non-stick pan, add the ghee and fry the marinated bhindis over low heat. Cook till bhindis are soft but crispy. Remove and keep aside.
- Heat a thick-bottomed pan. Add half the quantity of ghee and add the whole spices and allow to splutter.
- Mix in the onion paste and brown over low heat.
- Mix in the chopped onions and the ginger, garlic paste and continue to cook for a further two minutes over low heat.
- Add the keema. Mix well and continue to cook and fry for a further 3-4 minutes.
- Mix in the spices and tomatoes and the green chilies paste and continue to cook and fry over low heat.
- Add the remaining ghee a little at a time. Once the keema is dry add 1 cup of water, cover with a lid and cook on low fire till keema is tender and the water is used up.
- Now mix in the fried bhindis and continue to cook over low heat for 2 minutes, covering with a lid.
- As a final touch - you could add half tbsp of ghee and mix gently. This is optional.
- Serve garnished with onion circles and chopped coriander. Serve with lachcha paranthas.