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Fried Okra in Cream gravy

Bhindi is one of my favorite veggie. Growing up the simple suateed Bhindi with salt and green chillies where present in my lunch box. Amma knows my love for Bhindi sauteed and Potato fries. One another reason I started eating Bhindi was, as every Mom, my Amma used to tell me about veggies on how it can be good for health, but in a different way knowing my weakness factors. She used to tell me, Bhindi helps for good memory and brain power and it helps you to become a Doctor.
Yeah! I was so much into becoming a Doctor as a Kid, but later on realized that it is not my piece of cake, rather I didn't want my parents to pay a high donation for my education. Whatever I am going to study would be on my merit, and I wasn't keen to burden them.
Ok, so long way back and deviated from food. This week I planned to try a recipe, which simply came to mind as Bhindi fry, but how can I just eat fry, it should have some gravy too. Then came this idea of dry gravy type preparation. I don't think someone would have ever tried such a combination. Everything was decided right from my Kitchen with what all ingredients I have and an impulse trial. So over to the recipe now!

Ingredients
To fry
Bhindi or Okra - cut and split into small pieces - 1 cup
Gram flour - 1/4 cup
Jowar flour - 2 tbsp
Ajwain or carom seeds - 1 tsp
Hing or Asafoetida - 1/2 tsp
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil for deep fry

Gravy
Onions - 1 big
Tomatoes - 2 medium
Garlic - 6 pods
Ginger - 1 inch piece
Mustard oil - 1 tbsp
Cumin - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Fresh cream - 2 tbsp
Coriander leaves - 1/4 cup
Kasuri method - 2 tsp
Salt to taste

Method:

Using a paper towel, dry the split Okra. I even kept it in sunlight for drying it. After that make a dry mix of all ingredients under "to fry" except oil. No need to add water. 
Bring oil to boil and deep fry the Bhindi/Okra until crisp. Keep it aside.

For gravy, make paste of Onions, tomatoes, garlic and ginger in a grinder.
In a pan pour oil and add cumin seeds. Now add onion paste to it and cook till oil leaves the sides. Add all powders and cook for a minute. If the dry flour for Bhindi fry is remaining you can add that in this step and mix well. Now add fresh cream and mix. Add coriander leaves and kasuri methi and cook till gravy thickens to lump form. This is not usual curry gravy consistency, but a sandy texture, because we don't want the Bhindi to get soggy. Add fried Bhindi to gravy once moisture is completely absorbed. Toss it together and serve.
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Location: Bengaluru, Karnataka, India

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