Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, okra fry using panch phoran. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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. Crispy okra, delicately tempered with the panch phoran, the aromatic Bengali spice mix combined with garden-fresh tomatoes! Panch Phoran mix makes a showstopping addition in this recipe.
Okra fry using panch phoran is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Okra fry using panch phoran is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have okra fry using panch phoran using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Okra fry using panch phoran:
- Prepare Ladyfingers cleaned and chopped
- Make ready Oil
- Get Paanch phoran (a mix of five spices)
- Take Ginger garlic paste
- Get Turmeric powder
- Prepare Salt
- Get Chopped green chilli
- Prepare Hing
Panch phoran is a Bengali spice blend that is sometimes referred to as Indian five spice. You will need it for a variety of dishes such as shukto and other favorites from Eastern India and Bangladesh. It may not be easy to find this spice blend in a hurry unless you live near an Indian grocery store. Panch phoran is a five-seed blend, popular in Bangladesh and Northern India that is not ground.
Steps 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.
Though you don't grind the mixture, you almost always will fry panch phoron in ghee or cooking oil before using it in any recipe. 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 phoron or Pancha Phutana is a whole spice blend, originating from the Eastern India, mainly in the Odisha, Bengal, Bihar and Northeast India region and used especially in the cuisine of Odisha. Panch phoran consist of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds.
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