Bhindi Bhaji with Mushroom Biryani (Okra Curry)

This is a good twist on an old classic! Okra curry is one of my favorites! This recipe is quite close to the restaurant style okra. The only thing I did different from the recipe is that I sautéed and partially cooked the okra pieces before adding them to the curry!

For the Biryani

1 cup brown basmati rice

2 cups vegan stock or water.

1/2 onion finely chopped

2 cloves garlic finely chopped

¼ cup tomato puree

1 tbsp shredded coconut

10 large button mushrooms sliced

Handful of fresh coriander, roughly chopped.

 Biryani Spice mix

1 tsp Turmeric

1 tsp Garam Masala

1 tsp black mustard seeds

1/2 tsp ground cumin

1/2 tsp black cumin seeds

1/4 tsp cinnamon

1 bay leaf

 For the Bhindi Bhaji

1/2 onion finely sliced

3 cloves garlic finely sliced

2 cups tomato paste

16 okra topped and tailed

10 large button mushrooms sliced.

 

Bhindi Bhaji Spices

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder

3/4 tsp garam masala

 

Method

1. First of all prepare the Biryani. Heat 2 tsp oil in a medium sauce pan and add the onion and garlic and cook for 2 minutes before adding in all the Biryani spices giving this a good stir, then add in the tomato puree and rice and mix well together letting this cook for 2 minutes before adding in the veg stock. Stir, then cover the pan, reduce the heat to low and let this cook for about 20 minutes stirring occasionally. I had to cook this for an additional 10 minutes. It depends on the rice. Lastly add in the chopped mushrooms and fresh coriander and leave it to cook for another 5 minutes. Once the rice is ready you can turn off the heat and keep the lid on the pan until you are ready to serve.

2. For the Bhindi Bhaji – Like I mentioned earlier, sauté the okra until partially cooked.

Heat 2 tbsp oil in a large sauté pan and add the onion and garlic and cook for 2 minutes before adding in all the Bhindi Bhaji spices and stirring together to release the beautiful flavors, then add in the okra, mushrooms and the tomato paste and cook on a low heat for 20 – 30 minutes, stirring occasionally to avoid any sticking.

3. To serve, just add the biryani to your plate and spoon on the Bhindi Bhaji and enjoy!!

 

Until next time XOXO!