The other ingredient which lends an unique flavour to the curry is Pancha Phutana.....a mix of cumin ,mustard, aniseed, fenugreek and nigella seeds and which literally means five spices.Oriya and Bengali cuisine is incomplete without the ubiquitous tempering of pancha phutana or panch phoran.The actual flavour of the mustard paste gets enhanced when it is grinded on a Shila ,a flattened ,pitted stone on which the spices are ground with a smaller stone(shilapua). In old times, every oriya kitchen possesses the shila and each and every spice and masala is ground to perfection and that too patiently...
Anyways thanx 2 Science, we hav grinders nw...soo here is the recipe:-
250 gms okra/bhindi/bhendi
2 medium tomatoes( sour variety will giv u a good result)
3 tsp mustard seeds
1 Green chilli
1 Dry red chilli
5-6 flakes garlic
1 tsp pancha phutana(mix of cumin,mustard,aniseed,fenugreek,nigella seeds)
1 tbsp chopped coriander
1 tbsp mustard oil
1 cup water
1/2 tsp turmeric pwdr
salt to taste
Make a paste out of the mustard seeds, green chilli and garlic flakes with little water.
Chop the tomatoes( u can also make a paste and add that ) .
Wash and cut the okras into 1"-2'' pieces.
Heat oil in the pan and add pancha phutana and dry red chilli, add the ground paste after the seeds start spluttering.
Add turmeric pwdr and cook the paste for 2-3mins and then add the okras with tomatoes, salt and water.
Cook okras in the gravy till fully cooked and garnish with coriander leaves.
Serve with rice/roti.
*Note:-You can add more water if you want a thin consistency.
*Sending this authentic recipe to Aipi and Priya's Bookmarked Event