Jhatpat Bhendi Masala#Alphabet Challenge

I, was multi tasking today. The bread was baking in the oven, on the other side I was making phulkas for lunch and it was already past 12.30 in the noon and the sabji was not ready. I actually wanted to make Rajasthani Bhendi Masala but I knew that would take helluva of long time. So I made this Jhatpat Bhendi Masala. No stirring, no need to keep a watchful eye. Still this sabji became very tasty, my daughter's prompt comment on eating this sabji. Mummy this bhendi curry is tasting very nice which recipe this is. I smiled, very happy in mind and replied really, good .. enjoy it! So here is the recipe. 

Ingredients
250 Grams Bhendi
1 Large Onion
2 Tomatoes
1 Small piece Ginger
5 Flakes Garlic
1 Tablespoon Malai / Fresh Cream
1 Teaspoon Chilly powder
1 Teaspoon Coriander - Cumin powder
½ Teaspoon Goda masala
½ Teaspoon Kitchen King masala
½ Teaspoon Magic Masala
¼ Turmeric powder
1 Teaspoon Sugar
2 + 1 Tablespoon Oil
Salt to taste
Method 

Wash, wipe and cut the bhendi into ½ inch roundels. 
In a nonstick pan add a tablespoon oil and the bhendi and fry on high flame stirring off and on till stickiness vanishes and lightly brown in color. Switch off the flame and keep aside.

Grind the onion, tomatoes, ginger, garlic and malai together to a fine paste.

In a kadai add 2 tablespoons oil and the ground past with ½ cup water and place it on high flame till it comes to a boil, cover with a lid and keep on slow flame till oil floats. Then add all the spices and again ½ cup water give it a quick stir, cover and cook again till the masala is cooked and oil floats. Add water to adjust the consistency of the gravy , add salt, sugar and the bhendi , give a quick stir, cover and cook for 3 minutes. Garnish with coriander and serve hot with phulkas.

Check here to see other Bhendi/Okra Recipes

Aloo Bhendi Fry - No Onion, Garlic & Tomato
Bhendi / Okra Masala Dry
Bhendi (Okra) Sabzi With Pickle Masala
Bhendi Do Pyaza
Bhendi Masala 

Chilli Garlic Lady Finger / Okra / Bhendi - Baked
Jhatpat Bhendi Masala
Stir Fry Bhendi / Lady Fingers
Tangy Creamy Sabzi

Labels: Alphabet Challenge, Bhendi, Okra, Main course, Vegetarian, Indian, Curry, Vegan, Gluten free

• Mayuri’s Jikoni: Jeera Bhaat | Jeera Rice 
• Sneha’s Recipe: Jhatpat Bhendi Masala 
• A Day in the Life on the Farm: Chicken and Sausage Jambalaya 
• Culinary Cam: Bulgogi-Inspired Oven Beef Jerky 
• Jolene’s Recipe Journal: Blueberry Jam Palmiers 
• Karen’s Kitchen Stories: Johnnycake Cobblers 
• Blogghetti: Jam-Filled Corn Flake Muffins 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Brown Sugar Caribbean Jerk Seasoning 
• Magical Ingredients: Jackfruit Paratha 
• Food Lust People Love: Java Dry Spice Mix Chops 

Bhendi / Okra Masala Dry#Foodieextravaganza

Bhendi also known as Okra or Ladies finger is a very nutritious green vegetable is available as year round so it's a regular in our weekly menu.
This Bhendi Masala Dry has great flavors, it's vegan and taste awesome. This can be enjoyed as a side dish with roti or rice.

Ingredients
200-250 Grams Bhendi / Okra
1 Medium Onion - chopped
2 Medium Tomatoes - chopped
¾ Teaspoon Ginger Garlic paste
1 Teaspoon Coriander powder
½ Teaspoon Red Chilly powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
½ Teaspoon Amchur powder
Salt to taste
2 + 2 Tablespoons Heaped Oil
1 Teaspoon Kasuri Methi

Method

Rinse the bhendi well in water and pat it dry then wipe with a clean kitchen towel.
Cut the top and the tail of the bhendi then chop them into 2" thick pieces.

Heat 2 tablespoons heaped oil in a kadai/wok or pan. Add the bhendi and saute till they are nearly cooked. Keep stirring them on medium flame. Once nearly cooked, remove the bhendi on to a plate keep aside. In the same pan heat another 2 tablespoons heaped oil, add the chopped onions and fry till they become translucent. Then add the ginger-garlic paste and sauté for a minute or till the raw aroma of the ginger-garlic disappears. Add the chopped tomatoes and sauté till the tomatoes are soft and mushy. If the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook, don’t cover the pan with the lid till the tomatoes turn mushy. Now add all the dry spice powders, stir well and sauté for a minute or two. Add the sautéed bhendi, kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well. Cook for 2-3 minutes or till the bhendi is cooked, stirring in between. Once cooked switch off the flame.

Serve the Bhendi Masala garnished with some coriander leaves. Enjoy with chapatis, rotis or naan.
Labels: Foodie Extravaganza Party, Side Dish, Gluten free, Bhendi, Okra, Vegan, Lady Finger, Sabzi 

November is World Vegan Month, so we are celebrating this in Foodie Extravaganza. Check some of the other vegan recipes here.

• Baba Ghanoush from Karen’s Kitchen Stories
• Bhendi - Okra Masala Dry from Sneha’s Recipe
• Capsicum Potato Curry - Aloo Shimla Mirch from Sara's Tasty Buds
• Chickpea Falafel Salad from Palatable Pastime
• Lumina Pumpkin Olan from Magical Ingredients
• Sticky Pudding Carrot Pineapple Cake from Food Lust People Love
• Sweet and Sour Eggplant Salad from A Day in the Life on the Farm

Bhendi (Okra) Sabzi With Pickle Masala#SundayFunday

Ingredients

200 Grams Okra/ Bhendi - cut into big bits
1 Medium  Onion - finely chopped
1 Small Tomato - finely chopped
1 Teaspoon Ginger Garlic paste
1 Teaspoon Homemade Pickle Masala
½ Teaspoon Mustard seeds
A pinch of Asafoetida
A pinch of Turmeric powder
2 - 3 Tablespoons Oil
Salt to taste

Method

In a pan heat oil add the mustard seeds, when it splutters add the asafoetida, turmeric and the onions and sauté till light brown then add the ginger garlic paste and sauté till the onions have turned dark brown, then add the pickle masala and the bhendi and fry well on high flame for 2 minutes. Now add the tomato and fry for a minute, add salt stir well. Cover and cook till done are tender but still firm. Serve hot with rotis. 

Labels: Bhendi, Homemade Pickle Masala, Sabzi, Side Dish, Vegan, Gluten free, Sunday Funday    

 For Sunday Funday- theme is Okra 

Baked Okra Fries from Culinary Adventures with Camilla
Begova Corba from Bosnian Chicken Okra Soup from Pandemonium Noshery 
Bhendi (Okra) Sabzi With Pickle Masala from Sneha’s Recipe 
Crispy Oven Fried Okra from Food Lust People Love  
Okra Mexicana from A Day in the Life on the Farm

Aloo Bhendi Fry - No Onion, Garlic & Tomato

Bhendi is also known as lady’s finger or okra. In South East Europe it is known as bamya/bamija. Aloo is potato in English. In this sabzi there is no onion, garlic and tomato, it's dry sabzi, goes well with chapatti or dal rice, quick and easy to make. Choose small tender bhendi for this recpie, small ones have less seeds.

Ingredients

2 Medium Aloo/Potatoes - cut into small cubes
250 Grams Small Tender Bhendi/Okra
1 Teaspoon Red Chilli Powder or to your spice level
1½ Teaspoons Coriander Powder
½ Teaspoon Turmeric Powder
1 Tablespoon Lemon Juice
½ Teaspoon Garam masala
A Sprig Curry Leaves
3 - 4 Tablespoons Oil
1 Teaspoon Mustard seeds
A Pinch Asafoetida
Salt to Taste

Method

Wash and pat dry the bhendi with a cloth. Chop off the top and tail, then, cut them in small pieces on a slant.
Peel and cut the potatoes in small cubes.
In a frying pan heat two tablespoons oil. Add the bhendi and keep stirring till the stickiness is gone. Cook till soft on medium low flame. 

When cook, remove them on to a plate.
In the same frying pan heat the remaining oil, add the mustard seeds when they crackle add the asafoetida and curry leaves, give it a good stir then add cut potatoes and fry till nice and crisp. Now add all the dry spices and fry well for about 2 minutes , add the bhend, lemon juice and salt mix well. Let this cook on medium low flame for 2 - 3 minutes, stirring in between. Making sure that it does’nt burn. Switch off the flame and serve. 

Enjoy this sabzi with dal rice or chapatti.

Labels : Bhendi, Okra, Sabzi, No Onion No Garlic, Vrat, Jain food, Side Dish, Indian Style

East Indian Lunch Menu - Vegan & Gluten Free

East Indian Masala Dal Without Coconut, Stir Fry Bhendi & Sweet & Tangy Radish Tomato Salad

My today's simple lunch, brought fresh memories of my father and mother. By the way yesterday was my mother's birthday. Missed them even so much today, that as my hubby and me were having lunch, shared some memories of my dad and mom. My dad making fresh salad and chopping fruits for us almost every day. 

My mom making different dishes for us for breakfast, lunch, dinner and more so ever, even made, evening snacks for us to have with tea. I now, learned to appreciate how hard she worked for us, cause I don't even have half the energy that she had , who cooked for so many of us. Love you Dad and Ma, May your souls rest in peace. 

Let's go to our today's Lunch Menu Serves 3 -4

East Indian Masala Dal Without Coconut
Ingredients
½ Cup Masoor Dal / Red Lentil
3 Big Cloves Garlic - smashed lightly
4 -5 Curry Leaves
1 Medium Onion - sliced
1 Tablespoon East Indian Bottle Masala or to your spice level
4 Slices Amboshi + 1 Dried seed - Homemade
3 Tablespoons Oil
Salt to taste
250 ML Hot Water 

Method

Wash and soak the dal for 30 to 45 minutes. Drain it and keep aside.
In a kadai, heat oil, when the oil is hot the add the smashed garlic and let it sizzle till starts curl, do not brown it or else the flavor of the dal will be different. Add the curry leaves and sliced onion, fry till the onion is translucent , add the dal and bottle masala. Fry this for at least 3 -4 minutes on low medium flame. Add hot water and bring this to a rolling boil. Cover with a lid and let it cook on low flame till the dal is cooked and oil surfaces. Now add salt and the amboshi, cover with a lid, let it simmer for another 5 minutes. Do not make the curry too thin/ watery or else it will not be tasty.  

East Indian Masala Dal Without Coconut is ready. We enjoyed this with rice.

Stir Fry Bhendi / Lady Fingers
Ingredients
700 Grams Bhendi / Lady Fingers
2 Long Green Chilly - Slit
½ Teaspoon Heaped Cumin Seeds
½ Teaspoon Mustard Seeds
A Pinch of Asafoetida
¼ Teaspoon Turmeric Powder
5 -6 Curry Leaves
Salt to taste
3 Tablespoons Oil
12 Thin French Fries - pan fried
Method

Cut the top and tail of the bhendi and cut them into diagonal pieces.
Heat oil in a broad frying pan , add cumin and mustard seeds, when they splutter add the asafoetida and turmeric, add the curry leaves and slit green chilly saute for a minute add the bhendi and saute on medium low till they are cooked, stirring in between. When nearly done add salt and plate a lid on the pan and let it cook till done. Add the french fries and toss it.

Stir fry bhendi is ready.

Sweet & Tangy Radish Tomato Salad

Ingredients 
1 Radish - grated
1 Large Tomato - thinly sliced
Salt to taste
½ Teaspoon Sugar
1 Tablespoon Water
1 - 1½ Teaspoon Vinegar
Method

In a small pan add water and sugar place it on medium flame, heat it till the sugar melts. Switch of the flame add the vinegar and salt. Taste for sourness and add more vinegar accordingly. Let this cool.
When you are just ready to serve, pour the vinegar dressing over the salad and toss it well. Salad is ready to serve.

Homemade Amboshi / Sun Dried Raw Mango Slices
Amboshi as is sun dried Raw mango slices. 

Ingredients 
4 -5 Firm Raw Mangoes
1 Tablespoon Heaped Sea Salt
Method

Peel the mangoes and cut into into slices. Add salt on the slices, the seeds and rub the salt well ( do not add more salt or else when dried they will turn black). Keep this in the colander and let is sit overnight so that the excess salt and water drains off. Next morning spread it in a broad plate or a soopra ( a woven basket).  Place this in the sun till fully dried for 4 -5 days depending on the sunlight . Every evening take it into the house. Again next morning place it in the sun. When dried this can be powdered and you will get Amchur Powder. Of this amboshi we make pickle that is sweet and delicious will post the recipe soon.

My Notes:
If you don't have amboshi then add tamarind juice or one medium tomato chopped.  Add the tomato when you add the dal.
Labels: Masoor dal, Bottle Masala, East Indian, Vegan, Gluten free, Main course, Bhendi, Stir Fry, Salads, Radish, Homemade, Amboshi, Sun Dried, Raw  Mango

Chilli Garlic Lady Finger / Okra / Bhendi - Baked

 I read this recipe in my oven users manual and just though I should try it so I made it.  It's very easy and quick to make.  These lady fingers are grilled and hence require very little oil.  I had this for my dinner.  Its real diet and healthy food.

Ingredients
14 Lady fingers 
6 Flakes Garlic- chopped finely
1 Green Chilli - chopped finely
1 Teaspoon Lime juice
Salt to taste
1 Teaspoon Oil  - I used Olive oil

Method

Wash, wipe and cut the top and end to the lady finger and then slit it the centre.  Mix the garli, green chilli, lime juice and salt together well.  The spoon little of this into the lady fingers.  Arrange the lady fingers in a baking dish and just drizzle the oil.

Grill these in a preheat oven at 180 degress for 10 - 12 minutes.  Turn them  after 7 minutes and again bake  till done say another 5 to 7 minutes.  For the last 2 minutes turn on the boiler and grill till light brown. 

Serve with dal, steamed rice or parathas. I had with curds for dinner and enjoyed them.  

Labels :  Bhendi, Healthy, Vegetarian, Baked

An InLinkz Link-up

Bhendi Masala

This recipe is from a cooking show on television. What I, liked about this recipe is that, all ingredients used are readily available in the kitchen pantry. The gravy texture is smooth and thick. It's a mouthwatering , easy to make and taste very good. We had this Bhendi Masala with rotis, you can have it with steamed rice too.

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients

250 gms Bhindi / Okra
1 Large Tomato - grated
2 Teaspoons Desiccated coconut
2 Green Chillies - slit
1 Teaspoon Ginger-Garlic paste
1 Large Onion -  grind to paste
1 Teaspoon Cumin-Coriander Powder
1/4 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Garam Masala Powder
3 - 4 Tablespoons Oil

1/2 Teaspoon Sugar

A pinch Asafoetida

A sprig Curry leaves
Salt to taste

Method

Choose small size bhendis,  wash and wipe them dry.  Trim the top and the bottom .  

Cut them into 3 pieces and fry them in oil on high flame for 2 -3  minutes only ( do not cook them ). Remove and keep aside.

In the same pan fry the onion paste till light brown add asafoetida and garam masala, chilly powder, turmeric and fry till oil leaves. Add grated tomato and fry again till the tomatoes are cooked, then add desiccated coconut, cumin - coriander powder and fry well  till oil leaves the sides .  Add bhendi, stir fry till the masala coats the bhendi, then add 3/4 to 1 cup water  and let it boil well for 2 minutes.  Add salt,  ginger garlic paste,  cover and cook for 3 minutes till oil floats on the surface.  Add slit green chilly, curry leaves and switch off  the flame immediately.  

Serve with rice or rotis.  Enjoy !!!

Labels : Bhendi, Vegetarian, Okra, Main course 

Bhendi Do Pyaza

Bhendi Do Pyaza - Okra Onion Stir Fry is a very popular North Indian sabzi, side dish that is served and eaten with Naan, Roti or Chapati. Bhindi is also popularly known as Okra or lady finger.

 Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. It is a spicy Indian stir-fried okra and onion, a delectable veggie marriage. 

Ingredients
250 Grams Bhindi  - cut in juliennes
3 Large onions   - Sliced
2 Green chilies -  slit
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1/4 Teaspoon Tumeric powder
1/2 Teaspoon Coriander powder
1 Teaspoon  Red chilli powder
1/2 Teaspoon Cumin powder 
1/2 Teaspoon Dry Mango powder (Amchur)
1/2 Teaspoon Garam masala
2 Tablespoon Coriander leaves - finely chopped
Salt to taste

Method

Wash the bhendi , dry  wipe with a cloth.  Cut the bhendi, onions and green chilies and keep them ready.

In a pan heat 2 tbsp of oil and once hot add the cumin seeds. Once they splutter add the onions and green chilies and stir till onions turn translucent. Add the bhindi. Stir fry till its well mixed with the onions and oil for about 3 minutes on medium heat. Now add the powdered tumeric, coriander, cumin and chilly powder. ( I added Kacha Masala powder 2 Teaspoons ), amchur and garam masala, let it cook for about 5-10 mins stirring occasionally . Once cooked, add the finely chopped coriander leaves and stir. Serve hot. Enjoy !!!

Labels:  Bhendi, Healthy, Main course, Vegan, Vegetarian, Okra, Gluten free, Side Dish