Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, okra fry using panch phoran. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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. Panch Phoron (also called panch phoran or paanch phoron) literally means "five spices." It is a spice blend commonly used in Eastern India and Bangladesh The spices are left whole and, depending on how they're being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.
Okra fry using panch phoran is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Okra fry using panch phoran is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Get 250 grams Ladyfingers cleaned and chopped
- Prepare 3 tbsp Oil
- Get 1 tsp Paanch phoran (a mix of five spices)
- Prepare 1 tsp Ginger garlic paste
- Get 1/2 tsp Turmeric powder
- Get to taste Salt
- Get 2 Chopped green chilli
- Make ready 1 pinch Hing
This tempering process in known as Baghaar in Oriya, phoron in Bengal and Chaunk in Hindi. 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.
Instructions 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.
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 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.
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