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Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, okra fry using panch phoran. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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. It enhances the flavor and completely transform the character of the dish. 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.
Okra fry using panch phoran is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Okra fry using panch phoran is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. 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:
- Get 250 grams Ladyfingers cleaned and chopped
- Make ready 3 tbsp Oil
- Prepare 1 tsp Paanch phoran (a mix of five spices)
- Take 1 tsp Ginger garlic paste
- Get 1/2 tsp Turmeric powder
- Take to taste Salt
- Make ready 2 Chopped green chilli
- Make ready 1 pinch Hing
Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that's used as a flavor base in many Indian recipes, such as kitchri. It's usually cooked in a little oil until fragrant and the mustard seeds start to pop. You can find it in Indian markets, but it's also easy to make yourself. 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, West Bengal, Bihar, Northeastern India, Nepal and Bangladesh.
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.
You can find it in Indian markets, but it's also easy to make yourself. 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, West Bengal, Bihar, Northeastern India, Nepal and Bangladesh. Panch phoron is consisted of two words: Panch means five and Phoron means flavor. It is amalgam of five spices with individual distinct flavor and taste. Thus, it gives unique flavor and delicious taste to the recipes.
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So that is going to wrap this up for this special food okra fry using panch phoran recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
