When cooking dishes with okra, its tips and stems are often discarded. However, it is known that these parts can be used to prepare a very tasty and spicy dish. This recipe does not require expensive or special ingredients; just add a little lentils, spices, garlic, and coconut to turn okra stems into bhurji, which might make you stop throwing them away.
Even if someone doesn't like okra, this recipe is worth trying because its taste is significantly different from the usual okra dish and is spicier. Below is a detailed description of how to prepare this simple okra stem dish.
Ingredients
To prepare, you need about three tablespoons of lentils (chana dal) and two tablespoons of washed black lentils (dhuli urad dal). You will also need 5-6 dried red chilies and several cloves of garlic.
Cooking Process:
First, heat about two tablespoons of mustard seeds (sarson ka tel) in a pot. After heating, add the lentils, black lentils, dried red chilies, and garlic to the oil and fry on medium heat, adding a little asafoetida (hing) along the way. Continue frying until the lentils turn light golden and the spices begin to release their aroma. It is important to ensure the spices do not burn, otherwise, the taste may become bitter.
Next, add the peeled okra stems and all other ingredients to the pot, frying them together for some time. When the color of the stems and lentils starts to change slightly, reduce the heat and cook for another minute. After that, turn off the gas and let the mixture cool down slightly.
Once the mixture has cooled, grind it in a blender along with the fried lentils, garlic, red chilies, and stems. Add salt to taste, about a quarter teaspoon of sugar, and one tablespoon of desiccated coconut to this mixture. It is crucial to crush the mixture coarsely, rather than turning it into a fine paste, as this light texture makes the dish special.
Then, heat another two tablespoons of oil in the same pot and add half a teaspoon of fenugreek seeds (rai). When the fenugreek seeds start sizzling, add finely chopped medium onion and fry until lightly golden.
After this, pour the prepared coarse mixture of okra stems and lentils into the pot. The dish needs to be well-fried over low or medium heat, stirring constantly. Red chili powder can be added as needed. Cooking for several minutes will reduce the stickiness of the mixture and develop a flavor similar to bhurji.
When the bhurji is fully cooked, turn off the gas and add about one tablespoon of 'Kitchen King' or garam masala. Then mix thoroughly with the juice of one lemon. It is best to add the lemon juice after turning off the heat to preserve its freshness and acidity.