OKRA IN KOKUM CURRY for PPCS

Tried and tasted by Nivedita

Hi All,

10th of September! I am here again, presenting you my recipe for POTLUCK PARTY CYBER STYLE which is started by Jagruti and this month Sowmya Karthy of  http://nivedhanams.blogspot.in/ is hosting the event. 

OKRA or LADY FINGER or BHINDI again! Yes! last time I brought Okra Chutney which was liked by many of you all. This time also I am with Okra dish. I had planned something else for the party but when I tasted this curry I thought this special curry should go to our Party first.

Without much introduction lets go to the ingredients directly. 

 

Ingredients:

Okra or  lady finger - 10 to12 big

Oil - 1 tbsp to fry 

Lime juice - 1 tsp

Kokum - 1tbsp soaked in warm water for 1/2 an hour(i tbsp is enough as kokum is strong)

Salt to taste

Red chilly powder - 2 tsp or as per the taste

Haldi - 1/4 tsp

Jaggery - 1 tbsp

Oil - tsp 

To make curry powder

Dry roast

Coriander seeds - 2 tsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Jeera - 1 tsp

Pepper - 1 tsp

Green chilly - 1, chopped

Curry leaves - few

Fresh coconut - 2 tbsp, grated

Ginger - 1/4"

 

Method:

Wash and pat dry the bhindi , cut into 1" pieces. 

Fry in a pan with 1 tbsp oil till light brown adding a dash of lime juice.

Dry roast all the ingredients in a pan and when cold, grind into a coarse powder. Add the kokum paste and grind into fine paste.

Heat oil in a kadai.

Add the ready paste and fry till it leaves the sides. Add  salt, jaggery, salt and haldi. Mix well and cook for few minutes. 

Add 1 cup of water and cook for a minute. Check the taste and consistency of the curry. Adjust it if necessary. 

Add fried Okra. Cover and cook for 3 minutes.

Remove from the fire. Wait for some time(at least half an hour) before serving so that okra gets the curry taste in it. Make it hot before serving.

Serve with Chapati or hot rice and ghee and Paapad. 

Sending it to the event 

Keep Smiling, 

LADY FINGER OR OKRA CHUTNEY FOR PPCS

Tried and tasted by Nivedita

Hi All,

How are you? Festival time ladies. More work for us, more fun for family members, specially kids. All are waiting for the sweets, snacks and special main course.

Wait, I am not posting any special food for the party. Today I am here with a very simple side dish. Chutney is the basic item in a thali in any Indian food.

If you have not tried it before, you will really like it. Its different.

And can you guess with what we had this spicy chutney?? We had it with PAAPDIS. :-)
I got this recipe from my closest, dearest friend Renu, thanks dear :-) 

Jagruti has named me "CHUTNEY QUEEN" Trying to keep the title :-)

Coming to the recipe,

We need very few ingredients to make this chutney.

Ingredients:

Lady finger(Okra) - 150 gm(big ones, you can see in the photo, I took 12)

Oil -1 tbsp

Green chilly - 6 to 8(depends on the chilly, I took more because I wanted it spicy)

Fresh Coriander - 1 small bunch

Cumin Seeds - 1 tsp

Crystal Salt to taste(optional, you can use the normal table salt)

Garlic - 1 small bulb(6-8 cloves)

Lime juice -1 tsp+ 1 tsp

Method :

• Wash and dry wipe the lady fingers and keep it aside.
• When dry, cut into round pieces.
• Heat oil in a thick bottomed kadai.
• Fry the cut lady finger pieces for some time.
• Add 1 tsp of lime juice to remove the stickiness.
• Add Green chilly and peeled garlic.
• Fry all till brown.
• Let it be cool.
• Separate the chilly and garlic.
• Take the cleaned fresh coriander, cumin seeds, chilly and garlic in a mixi.
• Grind into a coarse paste.
• Add the fried lady finger and just turn the mixi for few seconds. 
• Transfer into a bowl, add a tsp of lime juice. Adjust the seasoning. 

Enjoy it with chapati, hot rice and ghee or even a curd rice.

My husband brought the Paapadis in the evening when I made this chutney. My elder daughter and him both enjoyed the Paapadis with this spiciest chutney. 

This is my entry to 

Jagruti's  event:

Potluck party, Cyber style! - Fun and the Challeng...

Keep Smiling,

Grilled garlic and green lady finger

Tried and tasted by Nivedita

Hi All,

Okra, bhindi, lady finger or bendekai, is not everyone's favorite. But there are ways to make those people love this beautiful  vegetable. This grilled okra is one of those. Avery simple recipe but tastes yummy.

I have ON-OFF passion for this vegetable. There are months where I do not bring it home for others also and there are months where I bring every time and try new recipes with these. And now a days, I bring it often because its my daughter's favorite vegetable. But she likes it only if its cut into small size. So when I prepared these I only had to finish it, And she warned me to make it again but with small sized bhindi.

The size depends on your choice : I love to have it like this only.

Lady finger - 500 gm

Oil - 4 tsp

Lime juice - 2 tsp

Salt to taste

Gram flour - 1 tbsp

Sugar - 1 tsp

Make a fine paste of :

Green chillies - 8 to 10

Garlic - 15 flakes

Fresh Coriander - handful

Wash, pat dry and trim the ends. Slit from the center keeping the ends intact.

Mix the fine paste, slat, gram flour, lime juice and sugar in a bowl.

Stuff the okra with this paste.

Brush the drip tray with 2 tsp of oil.

Arrange the okras on a tray. 

Brush with remaining oil.

Grill on 240 degree C for 15 to 20 minutes.

Serve hot with chapati or serve it as a starter.

If you do not have oven,

You can directly shallow fry on tawa till they get crispy.

Sending it to

Priya's BSI-OKRA, where as BSI stands for Blogger Segret Ingredient and is started by Biz.

And 

Kiran's  Veggie/Fruit A Month - OKRA started by Priya .

Keep Smiling,

Bhindi(okra) in green masala

Tried and tasted by Nivedita

Hi All,

A very easy and tasty Sindhi vegetable preparation, which goes will both with chapati and rice. My husband loves to eat it any time. But, however I try hard to make it tasty, I can never compete with his sister's taste. He always says, my sister makes it better!!!

Coming to the recipe,

Lady finger or bhindi - 12 to 15

Potato -2 cleaned peeled and cut into thick round pieces.

Tomato - 2 big

Green chilly - 3 to 4

Fresh coriander - 1/2 bunch washed and cleaned

Ginger - 1/2 inch cleaned

Coriander powder - 1 tbsp

Salt to taste

Oil - 2 tbsp and 1 tsp

Wash, clean and pat dry the bhindi. Cut the ends, fry them in 1 tsp oil. Keep it aside.

Grind tomato, green chilly, fresh coriander and ginger into smooth paste.

Heat oil. Add potato and for for 2 minutes. Now add ready paste and let it boil for 2 to 3 minutes. Now add bhindi, salt, haldi and coriander powder. Cover it with lid till the bhindi is cooked.

Serve hot with chapati or brown rice.

This traditional recipe of North Karnataka is going to

Shanti's

EVENT ANNOUNCEMENT: STATE SPECIALS

Keep smiling

Bhindi Do Pyaza

Tried and tasted by Nivedita

Hi All,

It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!

This time I followed Sailu's (Indian food, Andhra recipes and Global cuisine inspired cooking) blog and prepared "bhindi Do Pyaza(Okra-Onion stir fry).

It was really delicious!!!!!!, tasty and I never loved bhindi so much!!!!

Please check her blog for the recipe(http://www.sailusfood.com/2007/08/23/bhindi-do-pyaaza-okra-onion-stir-fry/).

Keep smiling,

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