Recipe of Favorite Okra fry using panch phoran

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, okra fry using panch phoran. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Okra fry using panch phoran is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Okra fry using panch phoran is something that I’ve loved my whole life. They’re nice and they look fantastic.

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 phoran is a Bengali spice blend that is sometimes referred to as Indian five spice.

To begin with this recipe, we must first 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:

1. Make ready 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. Prepare 1/2 tsp Turmeric powder
6. Get to taste Salt
7. Make ready 2 Chopped green chilli
8. Make ready 1 pinch Hing

Panch phoran is a five-seed blend, popular in Bangladesh and Northern India that is not ground. 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 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, Mithila region of India and Nepal, Northeastern India, Nepal and Bangladesh. 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.

Steps 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 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, Mithila region of India and Nepal, Northeastern India, Nepal and Bangladesh. 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. Okra, an important member of the canon of Southern foods, is delicious when it's fried, stewed, sautéed, or roasted.

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