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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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serve with roti Ingredients:
150 g okra |
200 g skinless chicken |
1 medium onion, skinned and finely chopped |
1 inch piece fresh ginger, peeled & chopped |
3 tablespoons oil |
1 teaspoon red chili powder |
1/4 teaspoon turmeric powder |
salt |
2 tablespoons coriander leaves, fresh |
3 whole tomatoes |
1 teaspoon coriander powder |
1/3 teaspoon garam masala |
2 medium onions, cut in thin slices |
6 -8 green chilies, thinly sliced |
Directions:
1. Cut the chicken into 1 12 inch pieces.Put the onions,garlic,salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 20 to 25 minutes, or until the meat is half cook.
2. Add tomatoes and ginger in the meat and cook for 5 minutes, stir all the time to mashed the tomatoes.
3. Prepare bhuna gosht. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
4. In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside.
5. .Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil.
6. Put Okra, onions and green chilli into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat.
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