Bhindi Do Pyaaza / Okra Stir fry with Onions

Ingredients:

• Bhindi / Okra / Lady's Finger - cut into 1 inch pieces
• Chopped Onion - 2 big sized, sliced into long pieces
• Finely chopped Onion - 2 big, finely chopped
• Ajwain / Carrom seeds - 1 tsp
• Hing / Asafeotida powder
• Ginger garlic paste - 1 tbsp
• Masalas - Haldi, Chili powder, Coriander powder, Garam masala and Salt
• Tomato Puree - 1 cup (2 large tomatoes)
• Spices - Bay leaf, Cloves, Cinnamon, Dry Red Chilies 
• Coriander leaves
• Oil

Instructions:

• Heat a tbsp oil in a non stick pan and fry the okra pieces till they are half done and crisp
• Keep them aside and in the same pan add another tbsp oil and fry onions till brown (long slices)
• Keep them aside as well and let's start preparing the gravy
• Heat 1/2 cup of oil in the pan and add ajwain, hing and the spices - saute for a minute
• Add finely chopped onions and ginger-garlic paste - saute and let it cook till the raw smell subsides
• Add tomato puree and all the masalas - mix and cook till its all cooked well and oil leaves on the top
• Add the fried okra and onion slices to the gravy, mix well and adjust the taste if required by adding salt or masala
• Cook for few minutes, garnish with coriander leaves and a squeeze of lemon (optional) and serve hot with phulka roti/parantha

Aloo Bhindi / Potato and Lady’s finger / Potato and Okra

Ingredients:

Potato – 1, chopped

Okra – cut into small pieces

Chopped Onion – 1

Turmeric powder, Chili powder, coriander powder and salt

Oil, mustard and cumin seeds for tempering

Chopped Coriander leaves for garnishing (optional)

Water (see Note at the bottom)

Instructions:

• ·         Heat oil in a nonstick cooking vessel, add mustard and cumin seeds
• ·         When it splitters, add chopped onion – saute for a while
• ·         Add chopped potato and okra pieces – stir fry for few minutes till you feel the moisture of okra is gone
• ·         In low flame, add Turmeric powder, Chili powder, coriander powder and salt
• ·         Add little water, mix well and let it cook covered with a lid
• ·         Check in every few minutes and add more water, mix to avoid burning and let it cook covered till the veggies are well cooked
• ·         Turn off the heat, garnish with coriander leaves and serve as side dish for hot phulka/roti/chapathi/variety of rice

Note: I sprinkle little water from time to time to let the veggies cook in the steam and not fry in oil. But since it may make okra mushy be very careful and add little water only when they are sautéed well initially. I cook okra in non-stick pan everytime to avoid burning and usage of too much oil. And I cook my vegetables with water, covered with a lid. 

Vendaikkai Puli Kulambu / Tangy Lady’s finger curry

Ingredients:

Lady’s finger / okra – cut into 1 inch pieces

Onion – chopped

Tamarind pulp (soaked in warm water)

For masala:

Cumin seeds, coriander seeds, fenugreek seeds, hing, channa dal, urad dal, onion, garlic, curry leaves, red chilies, tomato, salt, pepper powder, fresh coconut pieces and coriander leaves. (cumin powder and coriander powder shall replace the seeds)

Instructions:

• -          Heat kadai, slightly roast cumin, coriander and fenugreek seeds – keep aside
• -          Heat oil in kadai, add channa dal, urad dal – fry for 2 mins and keep aside
• -          In the same oil add chopped onion, garlic, curry leaves, hing, red chilies, tomatoes – cook until mushy and transfer to a mixer jar
• -          To the mixer jar add the other roasted and fried ingredients also along with coconut, salt and pepper powder – make a paste
• -          In the kadai now add oil and stir fry lady’s finger / okra pieces and when its half done add the masala paste, water and tamarind water.
• -          Mix well, adjust salt and let it boil for few minutes till the okras are cooked.
• -          Garnish with coriander powder and serve with hot steamed rice.

Bhindi Masala

Ingredients :

• Bhindi (cut into small round shaped pieces) 
• Onion - 1 chopped 
• Tomato - 1 big in size (puree)
• Ginger garlic paste 
• Oil to cook 
• Chili powder, turmeric powder, coriander powder, garam masala, salt      
• Chopped Coriander leaves - to garnish

Steps:

• Add little oil in a pan, add the chopped onion and bhindi - saute well, add salt and let it cook covered 
• In the meantime make tomato puree
• In another small bowl take a little oil, add mustard seeds, ginger garlic paste and saute 
• Add tomato puree and cook with turmeric powder, chili powder, coriander powder, garam masala till raw smell vanishes
• Add this masala to the already cooking bhindi - mix well
• Add little water now since bhindi is cooked well now it wont get mushy
• Adjust the taste and add chopped coriander leaves - let it boil for few minutes and then turn off the burner