Bhendi Ambil Khatta

Today i am going to share something very special to me with you guys. Ambil a dish which is really close to every western odia people. In every function , in every festival this particular dish has to be made. You may think whats so special about this dish? Well i think if you want to know then you have to taste it.

The word ambil locally means sour. and the sour taste may come from many ingredients , for example ambula or sundried mango , curd , tomatoes etc. So the dish ambil has to be sour. you can find many varieties of ambil in Odisha. Particularly in western odisha , people make different versions of ambil in every season. They believe every season has something special to offer and ambil is definitely a dish which they want to taste every season. And today i am sharing one of my favourite bhindi or okra ambil khatta. I hope you will enjoy cooking it the way i did.

Bhendi Ambil Khatta

Recipe by Priyanka PandaCourse: MainCuisine: odia, Indian
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 8-10 Bhindi or okra

  • 2-3 tomatoes

  • 1/2 cup of curd

  • 2-3 tbsp of besan or chickpea flour

  • 1/2 tsp turmeric

  • 1/4 tsp red chili powder


  • 2 tbsp of vegetable oil

  • water 800-900ml

  • salt as per taste

  • mustard paste
    2 tsp of raw mustard
    3 garlic pods
    2 red dried chilies
    make a paste out of these by adding 1/4th cup of water.
  • tempering ingredients
    1-2 tsp of mustard seeds
    3 red dried chilies
    10-15 curry leaves
    2 tsp of oil

Directions

  • Cut the bhindi into two pieces. Heat oil in a kadhai and fry okra for 3-5 min in low-medium flame.
  • Take out the fried okra and add tomatoes pieces , salt and cover it for 3 min , open the lid and mash the tomatoes nicely. Add 2 tsp of mustard paste , turmeric , red chili powder and stir it for 30-40 sec then add water and let it simmer.
  • In the mean time make a well beaten paste of curd and besan. add the paste and fried bhindi into the boiling water.
  • Cook it until the raw smell of besan goes away. Add salt as per taste. Remember ambil should neither be thick nor thin in consistency. If you feel you have added more water make a paste of some besan and water and add that into the ambil and cook it until the smell of besan goes away.
  • Temper it with some mustard seeds, curry leaves and red dried chilies. Add some chopped coriander leaves for garnishing.

Leave a Reply

Your email address will not be published. Required fields are marked *