Okra with North Indian Pickle Spices (Achari Bhindi)

Indian Vegetarian Main Course Special
Punjabi Cuisine

Okra with North Indian Pickle Spices (Achari Bhindi)

Serves 2

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

LadyFinger/Okra (Bhindi)- 500 Grams

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 2 Tbsp. for Gravy

Fresh LadyFinger/Okra (Bhindi)- ½ Kg.

Onions- 1 Medium, Finely Sliced

For Achari Spice Mix:

Asafoetida (Hing)- ¼ Tsp.

For Tempering (Panch Phoron):

Cumin Seeds (Jeera)- ¼ Tsp.

Fennel Seeds (Saunf)- ½ Tsp.

Fenugreek Seeds (Methi Dana)- ¼ Tsp.

Mustard Seeds (Rai/Sarson)- ½ Tsp.

Nigella Seeds (Kalonji)- ½ Tsp.

Dried Mango Powder (Amchur)- 1 Tsp.

Special Punjabi Garam Masala- ½ Tsp.

Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.

Salt- To Taste

Turmeric Powder (Haldi)- ¼ Tsp.

Ginger- 1 Inch, Crushed & Chopped

Garlic- 4 Cloves, Crushed & Chopped

Green Chillies- 2 No’s, Slit & Cut in Half

Onions- 1 Medium, Finely Sliced

Dried Pomegranate Seeds Powder (Anardana)- 1 Tsp. (Optional)

Curd/Plain Yoghurt- ½ Cup, Whipped

Fresh Cream- ¼ Cup

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

Method:

Wash, Clean, Completely Dry with a Cloth, Trim both the Ends of Bhindi & Keep Aside

Heat Oil in a Wide Non Stick Skillet/Wok (Kadhai) 

User the ‘Flash Fry’ technique so that the Bhindi gets a Crispy outer layer just like French Fries & till they turn Golden Brown for few Seconds & Keep aside in Absorbent Kitchen Paper

Use the same Deep Fried Oil for Gravy which has retained the Bhindi Flavours

Add Asafoetida, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds & Sauté till the Seeds start to Crackle & Flavours Release

Add Onions, Ginger, Garlic, green Chillies & Sauté till the Onions turn Golden Brown & Caramelized

 

Add Turmeric Powder, Red Chilli Powder, Sprinkle Salt after Bhindi is Semi Cooked & Sauté

Add Curd, Fresh Cream, Bhindi & Combine 

Cook Uncovered on Slow Flame till it is Lighter Green & Tender 

Add Dry Mango Powder, Special Punjabi Garam Masala, Anardana Powder

Sprinkle Dhaniya Patta & Serve Fresh with Punjabi Style Naan/Parantha/Phulka!

Tips:

To get the Perfect Recipe, make sure to follow the Proper Method to Cut the Bhindi like always Wash, Clean, Completely Dry with a Cloth & Trim both the Ends for any Bhindi Recipe so it doesn't get sticky during Cooking

Avoid the Cover while Cooking Bhindi as it tends to get Sticky, rather Cook on Slow Flame for one of the Best Recipes!

Feel free to share your views & do let us know how this one turned out :)

Okra Chips

Indian Vegetarian Snacks Special

Okra Chips

Serves 2

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

LadyFinger/Okra (Bhindi/Bendakaya)- 500 Grams

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

Bengal Gram Flour (Besan)- ½ Tsp.

Carom Seeds (Ajwain)- 1 Tsp.

Turmeric Powder (Haldi)- 1Tsp.

Red Chilli Powder (Lal Mirch)- 1 Tsp.

Chat Masala- 1 Tsp.

Salt- To Taste

Lemon Juice- 1 No.

Method:

Wash the Bhindi and then Dry Thoroughly

Remove the Top Stem of Bhindi & Slit Diagonally into Long Thin Slices

Heat the Oil on a Medium Flame

Put the Bhindi in a Large Bowl and Sprinkle the Dry Ingredients (Besan, Ajwain, Haldi, Red Chilli Powder, Chat Masala, Salt) & Mix Well

Just before Frying, Season The Bhindi with Salt

Deep fry the Bhindi Slices in Small Quantity until Crisp and Drain on Plain Paper

Garnish with the Lemon Juice and Serve with Steamed Rice

Tips:

To get the Perfect Recipe for any Bhindi Recipe, make sure follow the Proper Method where the Bhindi is Washed, Cleaned, Completely Dried with a Cloth (Bhindi needs to be Completely Dry before Cutting into Pieces or else the Cut Bhindi will be Sticky during Sauteing/Frying), Trimmed at both Ends

Be Careful while heating the Oil as too much Heat may Burn the Bhindi easily while Deep Frying

Seasoning with Salt should done only at the time of Frying or else the Bhindi tends to release Water & turns Soggy

Can Add Sesame Seeds in the Besan Batter

Variation:

Feel free to share your views & do let us know how this one turned out :)

Carrot Radish Lentil Stew (Dappalam/Mukkala Pappu Pulusu)

South Indian Vegetarian Main Course Special 
Andhra Cuisine
Carrot Radish Lentil Stew (Dappalam/Mukkala Pappu Pulusu)
Serves 2

Ingredients:

Carrot- 1, Peeled & Cut into Cubes/Slices
White/Pink Radish- 1, Peeled & Cut into Cubes/Slices
Onions- 1, Cut into Quarters
Tomatoes- 4 Medium, Cut in Quarters 

Split Yellow Pigeon Peas (Toor Dal/Arhar Dal/Kandipappu)- 2 to 3 Tbsp.
Turmeric Powder (Haldi/Pasupu)- ½ Tsp.
Jaggery (Gud/Bellam)- 1 Tbsp.
Tamarind Paste (Imli/Chintapandu)- 1 Tbsp.

For the Charu/Rasam Powder:
Coriander Seeds (Dhaniya)- 1 Tbsp.
Cumin Seeds (Jeera/Jeelakarra)- 1 Tbsp.
Black Pepper Corn (Kali Mirch/)- 1 Tsp. (the Pepper Powder is quite ‘hot’ so adjust the quantity accordingly)
Split Pigeon Peas (Toor/Arhar Dal/Kandipappu)- 1 Tbsp.

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.
Mustard Seeds (Rai)- ¼ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Curry Leaves (Karvepaku)- 5-6 No’s
Asafoetida (Hing/Inguva)- a Pinch

Salt- To Taste

Method:
Clean, Wash and Pressure cook the Toor Dal with just enough Water to Cover the Dal till it is cooked & becomes easy to mash
Keep the Boiled Dal Aside
 
Slightly Dry Roast and Blend the ingredients for Charu/Rasam Powder into a Fine Powder
 
Heat Water in a Deep Heavy Bottomed Non Stick Pot
Put Carrot, Onions, Radish, Tomatoes, Salt, Turmeric Powder, Jaggery, Tamarind Paste and let it boil on Low Flame (Slow Cooking)

Check to see if the Vegetables are Tender with a Fork

Next add the Boiled Dal along with Fresh Charu/Rasam Powder and Curry Leaves

In a Small Tadka Frying Pan, heat the Oil/Ghee for the Tempering, fry Mustard Seeds till they crackle, add Cumin Seeds and Asafoetida and Add to the Prepared Charu/Rasam

Serve Hot with Steamed Rice!

Tips:
Can add Cubed Vegetables like the Sweet Potato, Pumpkin, Bottle Guard, Brinjal, Two Inch Cut Pieces of Drumsticks, Ladyfinger/Okra, Baby Onions in this Stew as well

Some varieties made with different vegetable combinations are given below:

Drumstick & Green Brinjal

Hindi- Sahjan ki Phali

Tamil- Murungaikai

Telugu- Mulakkada

Bottle Gourd & Okra:

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Can use Ambika Rasam Powder which is as good as Home Made as well
This is available in Ambika Store Pondy Bazaar T. Nagar & various other locations in Chenai

For more info visit:
http://ambikaappalamdepot.com/

 

Feel free to share your views & do let us know how this one turned out :) 

Okra Fry (Bhindi/Bendakaya Vepudu)

Indian Vegetarian Main Course Special

Andhra Cuisine 

Okra Fry (Bhindi/Bendakaya Vepudu)

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

Method:

Tips:

So after tasting some Varieties of Bhindi Recipes with my Mom, Family & Friends, we found that as Tasty as Bhindi turns out, it does take a few Tips to get the Perfect Recipe!
For any Bhindi Recipe, make sure follow the Proper Method where the Bhindi is Washed, Cleaned, Completely Dried with a Cloth (Bhindi needs to be Completely Dry before Cutting into Pieces or else the Cut Bhindi will be Sticky during Sauteing/Frying), Trimmed at both Ends

Variation:
Alternately Chopped Okra Can be Fried and Sprinkled with Salt & Red Chilli Powder for a Quicker Version!


Feel free to share your views & do let us know how this one turned out :)

Okra Cooked with Onions & Tomatoes (Bhindi Pyaz Tamatar Wali)

Indian Vegetarian Main Course Special
Bihari/Punjabi/Uttar Pradesh Cuisine
Okra Cooked with Onions & Tomatoes (Bhindi Pyaz Tamatar Wali)

Serves 2-3

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.

Fresh LadyFinger/Okra (Bhindi/Bendakaya)- ½ Kg.

Onions- 1 Medium, Finely Sliced

Cumin Seeds (Jeera)- 1 Tsp.

Nigella Seeds (Kalonji)- ½ Tsp.

Green Chillies- 2 No’s, Slit

Turmeric Powder (Haldi)- ¼ Tsp.

Kashmiri Red Chilli Powder (Kashmiri Kuti Lal Mirch)- ½ Tsp.

Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.

Coriander Powder (Kuta Dhaniya)- 1 Tsp.

Salt- To Taste

Tomatoes- 2 No’s, Finely Sliced

Dried Pomegranate Seeds Powder (Anardana)- 1 Tsp. (Optional) or Dried Mango Powder (Amchur)- 1 Tsp. (Optional)

Method:

Wash, Clean, Completely Dry with a Cloth, Trim both the Ends of Bhindi & Keep Aside

Heat Oil in a Wide Non Stick Skillet/Wok (Kadhai)

Add Jeera, Kalonji & Sauté till the Seeds start to Crackle & Flavours Release

Add Onions & Sauté till a Caramelized Golden Brown appears

Add Haldi, Kashmiri Red Chilli Powder, Red Chilli Powder, Coriander Powder & Sauté in Oil

Add Bhindi & Cook Uncovered on Slow Flame till it is Lighter Green & Tender

Sprinkle Salt after Bhindi is Semi Cooked

Add Tomatoes as the Bhindi turns Lighter Green in Colour & is almost Cooked

Sprinkle Anardana/Amchur Powder (As Per Taste)

Serve Hot with Phulka, Simple Dal Fry & Set Curd!

Tips:

So after tasting some Varieties of Bhindi Recipes with my Mom, Family & Friends, we found that as Tasty as Bhindi turns out, it does take a few Tips to get the Perfect Recipe!
For any Bhindi Recipe, make sure follow the Proper Method where the Bhindi is Washed, Cleaned, Completely Dried with a Cloth (Bhindi needs to be Completely Dry before Cutting into Pieces or else the Cut Bhindi will be Sticky during Sauteing/Frying), Trimmed at both Ends

Avoid the Cover while Cooking Bhindi as it tends to get Sticky, rather Cook on Slow Flame for one of the Best Recipes!

Variations:
For authentic East Indian Style of Cooking, one of the Tempering used with Bhindi is 'Panch Phoran' or the mix of 5 Spices
Heat Oil, add Panch Phoran, Hing, next steps remain the same till the final stages when Amchur is added with few Pinches of Garam Masala is added

Feel free to share your views & do let us know how this one turned out :)