Bhindi subzi

-

1 Onion
1 big Tomato
1.5 lbs of okra
1 tsp Coriander powder
1/4 tsp chilli powder
pinch of turmeric
1/2 tsp cumin seeds
1/4 tsp panch phoran(Bengali 5 spice blend)
2-3 tbsp oil

Take half of the oil and splutter the cumin and panch phoran ingredients when oil is hot.  Add the onions and saute till they become nice brown in color.  Add little salt while the onion is cooking.  Follow it with the tomatoes and add more salt just needed for the tomatoes and also some chili powder and turmeric.  In the meanwhile, in a separate pan start cooking the bhindi and fry them until they become soft and done.  Now mix the fried onions and tomatoes to the Okra and stir further on high for a minute and turn it off.

Serve this with rice or chappatis.

Comments

Post a Comment

Popular posts from this blog

Flax Seeds Watermelon Dosa and Moong dal Sambar

-
Image
As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  Moong dal Sambar with Yellow Pumpkin and Capsicum
Read more

Steel cut Oats Upma

-
Image
1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for the oats to be thoroughly cooked. 
Read more

Corn and Spinach Dhokla for MAITRI

-
Image
This recipe goes towards MAITRI, a friendship chain created for food bloggers across N America.where a bogger sends a mystery ingredient to another blogger who then whips up something with it and blogs about it.  For more details on MAITRI, visit the blog site of Priya or Reshmi   who are behind this. As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes.  Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja.  The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table. Well coming back to the food part,  I was not quite sure what to do with this flour as I am not a big fan of corn.  After about three days since I received the packet, I came upon with this idea of using them in a Dhokla.   As I decided to combine cornflour with some besan,  I was left with some extra flour.  I am planning to
Read more