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Oyster Curry And Aloo Bhindi

Actually this is a two recipes on a single post type of thing already. A lot of people were drooling over my archive posts and it is time to bring some satisfaction to their tastebuds because they will know how I made this. Which is a plus that it is economical to make.

Oyster curry goes like this: In a mini processor you will need to rough chop 1 red tomato and it does not matter if they are frozen or fresh. Add 1 green chili, 1 onion or shallot or 4 green onions also rough chopped.

In a medium coldero add 1/4 cup of either olive oil, corn oil or canola oil on high heat and let it get hot and add 1 pinch each of hing, mustard seeds. cumin seeds and fenugreek seeds. Let them crackle and add 2 curry leaves, the contents of the mini processor and cook until the rawness goes away. Reduce heat to low and add 1 capful of either lemon or lime juice and 1 can of oysters undrained. Please do not discard the liquid because it makes this dish extra tasty. Cover and let cook for 5 minutes and shut off the heat.

For aloo bhindi you will need 2 potatoes scrubbed and quartard. If you are using fresh okra it is 1 lb or 1 kg cut in to several segments after washing them which gets set aside. In Urdu bhindi means okra and aloo means potatoes. However if using frozen okra then you can skip this step.

In a mortar and pestle grind 1 pinch each of coriander seeds, mustard seeds, fenugreek seeds, kalounji, cumin seeds in to a course powder. In another pot add 1/4 cup of the same type of oil you used for the oyster curry such as if you want to use olive oil or the other types I mentioned at the required amount.

Make sure your heat is on high before adding the oil. Add 1 pinch of hing, 2 curry leaves, the freshly ground masala, 1 onion or shallot chopped and let them brown then add 1 tomato chopped, 2 cloves of garlic minced, 1 pinch of cilantro and stir. Add the potatoes and okra. Stir and lower the heat to low and cover for 25 minutes to cook. Keep checking periodically. The oyster curry by itself can be eaten with rice. If paired with the aloo bhindi then I won’t bother having another carb option to go along with this at all because those potaoes are already my carb option.

As a diabetic I still have to be very careful about what I am eating. Please let me know on Instagram, Snapchat, Facebook, Twitter, Mastadon, Pinterest, Linkin. tumblr and tribl how you like this post and if you have tried them out yet. Please do not forget to check out my group Benazir’s blog a cooking guide in facebook and please do not forget to use my payment forms to send me some money so I can have my coffee and other items to munch on and please watch the adds too. The adds will support me too.

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