Dear Readers
Today I decided to make a simple veg dish which is easy to cook and easy on the palette. Bhindi or Okra or Ladyfinger is one of the most popular veg dishes of India. It's practically cooked in every Indian household and the recipes are distinct, ranging from North to South.
I always make both these types of bhindi every single time because my husband likes one type and my kids like the other type. The first type is Aalo Bhindi which is made with very very little oil (I know some recipes call for deep frying the okra but I don't prefer that method).
On the other hand the kurkuri bhindi is deep fried and since it's for my kids I don't mind a little extra fat.
So here are the recipes I use and I'm sure you'd like it if you give it a try.
Aalo Bhindi:
Ingredients:
500gms Okra(cut into diagonal slices)
1 medium size Onion sliced
2 small Potatoes cut into cubes
1 tsp Red chili powder
1/2 tsp Haldi powder
1 tsp Salt
Oil to saute
Method:
In a wide non stick pan or skillet, add 1tsp oil and fry the okra till it loses it's sticky texture and gets a slight golden brown color. Once done, keep aside.
In the same skillet add the potatoes and cook till it gets soft from inside and gets a golden brown color on the outside. Once done, keep aside.
One more time, use the same skillet, add a tsp of oil and add the onions and saute till it starts getting color just a bit, then add in the okra and the potatoes back in the pan. Sprinkle the chili powder, turmeric and salt all over it and saute for a couple mins more.
That's it, it's ready to be served with hot rotis.
Kurkuri Bhindi:
Ingredients:
500 gms Okra (cut into thin slices)
2 tbsp Besan (Gram flour)
1 tbsp Rice flour
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp salt
1 tsp chat masala
Juice of half lemon
Oil for frying
Method:
In a bowl, add all of the above ingredients except the oil. (Do not skip the rice flour, it gives that extra crunch). Keep aside for 15 mins. Do not add any water, the moisture of the okra will get the flour and besan to stick to it. The lemon juice also helps to bind.
Deep fry in hot oil and remove on a strainer. Serve with a sprinkle of chaat masala.
Do try it. I'm sure your family would love it.
Happy Cooking
Ms. J
Today I decided to make a simple veg dish which is easy to cook and easy on the palette. Bhindi or Okra or Ladyfinger is one of the most popular veg dishes of India. It's practically cooked in every Indian household and the recipes are distinct, ranging from North to South.
I always make both these types of bhindi every single time because my husband likes one type and my kids like the other type. The first type is Aalo Bhindi which is made with very very little oil (I know some recipes call for deep frying the okra but I don't prefer that method).
On the other hand the kurkuri bhindi is deep fried and since it's for my kids I don't mind a little extra fat.
So here are the recipes I use and I'm sure you'd like it if you give it a try.
Aalo Bhindi:
Ingredients:
500gms Okra(cut into diagonal slices)
1 medium size Onion sliced
2 small Potatoes cut into cubes
1 tsp Red chili powder
1/2 tsp Haldi powder
1 tsp Salt
Oil to saute
Method:
In a wide non stick pan or skillet, add 1tsp oil and fry the okra till it loses it's sticky texture and gets a slight golden brown color. Once done, keep aside.
In the same skillet add the potatoes and cook till it gets soft from inside and gets a golden brown color on the outside. Once done, keep aside.
One more time, use the same skillet, add a tsp of oil and add the onions and saute till it starts getting color just a bit, then add in the okra and the potatoes back in the pan. Sprinkle the chili powder, turmeric and salt all over it and saute for a couple mins more.
That's it, it's ready to be served with hot rotis.
Kurkuri Bhindi:
Ingredients:
500 gms Okra (cut into thin slices)
2 tbsp Besan (Gram flour)
1 tbsp Rice flour
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp salt
1 tsp chat masala
Juice of half lemon
Oil for frying
Method:
In a bowl, add all of the above ingredients except the oil. (Do not skip the rice flour, it gives that extra crunch). Keep aside for 15 mins. Do not add any water, the moisture of the okra will get the flour and besan to stick to it. The lemon juice also helps to bind.
Deep fry in hot oil and remove on a strainer. Serve with a sprinkle of chaat masala.
Do try it. I'm sure your family would love it.
Happy Cooking
Ms. J
No comments:
Post a Comment