Ladies Finger fry recipe

Bhindi Do payaza/ Ladies Finger or Okra sabzi recipe

Ingredients :

Bhindi/Ladies Finger – Half Kg (Chopped in 1.5cm Length)

Onion – 2 Medium ( chopped in length)

Tomato – 1 Medium ( Chopped in length)

Asafoetida / Hing – a pinch

Cumin /Jeera seeds – 1 tsp

Coriander/Dhania Powder – 2 tbsp

Dry Mango Powder/Amchur – 1/4 tsp

Cumin /Jeera powder – 1 tsp

Turmeric – 1/2 tsp

Red Chilli Powder – 1- 1.5 tsp (to taste)

Salt – to taste

Procedure :

1. Heat Oil in a pan.Add the cumin seeds, Hing. Allow to splutter
2. Now add the chopped onions, cook it till light brown
3. Add the ladies finger/Bhindi  and salt to this.
4. Once the Bhindi loses its stickiness, add tomatoes and the dry masala’s.
5. Keep Stirring lightly in medium flame for about 7-8 minutes.
6. Remove from fire and before serving sprinkle some roasted jeera powder over it.
7. Serve hot with Roti/Phulka/Steamed Rice and Dal combo

Ladies Finger Jalsa (Okra or bhindi Barwa)

Cooking time : 25 minutes

Ingredients :

Bhindi or ladies finger : 500 gms
Onion : 2 ( grated)
Tomato : 1/2 grated
Coriander powder : 1.5-2 tsp
Red Chilli Powder : 1 tbsp
Jeera  or Cumin seeds : 1/2 tsp
Salt : To taste
Oil : to cook

Procedure :
1. Slit the Ladies finger length wise.Since there is not much seeds, do not bother about the harmless ones that you see in.
2.Heat a pan.Add oil.Add Jeera and saute.  Add grated onion.
3. Now add the coriander and chilli powder.Followed by grated tomato.
4. Add salt to taste. Saute till the onion and tomato part with the raw taste.
5. Adding pinch of Garam masala  is optional. I do not add as I prefer the natural taste. However, allow this mix to cool at room temperature.
6. Now fill the Slited ladies finger with this mix.
7. Press it properly to close it. Don't bother if it does not. It is not meant to ,anyway. We just want the masala to stay tight in .
8. Again heat oil in a pan. Saute with jeera. Add this filled ladies finger together into the pan and reduce the heat.
9. Do not keep mixing or moving the ladies finger as they might get offended and we might have the ladies finger and the masalas falling apart.
10. Once the Ladies finger starts losing the sticky texture and also start to tan at the bottom, gently turn them upside down.
11. Allow it to cook the other side as well.
12. Remove the ladies finger and serve hot with Paratha or Phulka ( roti)

Simple Curd Rice

When I am Alone with kids on weekends, I keep myself away from any laborious cooking procedures as I get to do the pending miscellaneous works at home.The most realistic and simple food suitable for the tropical climate is Curd Rice.

A hectic week, busy schedule yet a hearty feeling to eat food, nothing comes easier than this.Usually my cooking spirit at the moment decides the sauting for curd rice.

Sunday was hectic as usual with preparation for the next week,uniforms, dresses, vegetables, washables, homeworks for kids.. getting things in place was priority.
Rahul(My Elder Son, 12 yrs) was in to give me a break and decided for this simple and docile lunch our own humble " Curd Rice". 
However my conscience did not allow me to rest at that. So I clubbed it with a Crispy potato fry and pickles.

Ingredients for Curd Rice :

Rice - 1 Cup 
Salt - As per taste

Seasoning  for Curd Rice:

Asafoetida - pinch
Curry leaves - 5-6
Carrot - 2 Tbsp(Grated)
Cucumber - 2 Tbsp(finely chopped)
Grapes - 8-10(Optional)
Channa dal - 1 tbsp
Udal dal - 2 tsp(Broken)
Mustard Seeds - 1 tsp
Green Chilli - 1(chopped)
Oil - for saute

Procedure :

1. Soak 1 cup of rice. I generally use 1:4 ratio of rice: water when I plan for curd rice.This makes it easier to mash the rice.
2. Allow it to cool.
3. Slowly add water and keep stirring to avoid rice lumps.Since I use the thicker version of curd, I mix water to give it the desired consistency.
4. Refrigerate the rice for 1 hr. 
5. Heat oil . Add Mustard Seeds, allow it to splutter. Follow with Channa dal, Udal Dal, Asafoetida.
6. Finally add chopped Green chillies and curry leaves. Add this to rice and mix well.
7. Garnish with grated carrot and chopped cucumber. You can also add green grapes for variation.

Serve chilled with any vegetable fry and pickle.