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Spicy Bhendi Kadhi
Cuisine: North Indian
Type: Vegetarian
Preparation time: 30 minutes
Ingredients:
* 1/2 kg bhendi (okra)
* 2 large onions, thinly sliced lengthwise
* 1 litre curd
* 1 small packet buttermilk
* 1 tbsp besan
* 1/4 tsp garam masala powder
* 3 tbsp oil
* 1 tsp methi seeds
* 1 tsp jeera seeds
* Fresh curry leaves
* A pinch of turmeric
* Salt to taste
For the masala:
* 8 cloves peeled garlic
* 6-8 dry red chillies (de-seeded)
* 1 tsp tamarind
* 2 tbsp coriander seeds
Preparation:
* Grind all the masala ingredients to a paste and set aside.
* Cut off the edges of the bhendi, slice them into half-inch pieces and set aside.
* Mix the curd and buttermilk in a separate large vessel and beat it to a liquid consistency. Add besan and mix well with hand-blender. If you don't have a blender, mix it with your fingers until no lumps exist.
* Now take a deep nonstick pan and put in the oil on low flame. Add methi seeds, jeera seeds, curry leaves, turmeric and let it splutter.
* Next, add the onions and fry them just until slightly brown. Then add the masala paste into the pan. Fry this well along with the onions, until the raw smell of garlic is gone.
* Add the bhendi to the pan and mix and toss well, untilit gets covered with masala.
* Add one teaspoon of salt. Mix throughly.
* Cover the pan annd let it cook for three minutes on a low flame. Make sure the masala does not get burnt.
* Now add the buttermilk into the pan and mix well. Check the taste and add salt if necessary. You must do this on a low flame, not allow it to boil. The buttermilk should get mixed with the bhendi and just before you see it is coming to a boil, put off the gas flame.
* Add the garnishing of the garam masala powder and keep the vessel covered for five minutes, allowing it to cool. Personally, I prefer to grind my own garam masala, using 2-3 cloves and a 1/4 inch long cinnamon stick. Crush them to a coarse powder using a stone grinder and use them instead of the readymade powder -- freshly prepared spices give off a better aroma.
* Serve with hot chapatis or rice. As a side salad, cut thin slices of onion lengthwise, add 1 tsp mustard oil and ajwain seeds, a little salt and 1 tbsp lime juice. Mix well.You may also add a pinch of sugar if you like. Make the salad just before serving lunch, as the onion starts leaving the water. It tastes great!
Health quotient: It contains spices that are healthy for you. Okra is also good for diabetics. Overall, everyone will love this dish.
Cuisine: North Indian
Type: Vegetarian
Preparation time: 30 minutes
Ingredients:
* 1/2 kg bhendi (okra)
* 2 large onions, thinly sliced lengthwise
* 1 litre curd
* 1 small packet buttermilk
* 1 tbsp besan
* 1/4 tsp garam masala powder
* 3 tbsp oil
* 1 tsp methi seeds
* 1 tsp jeera seeds
* Fresh curry leaves
* A pinch of turmeric
* Salt to taste
For the masala:
* 8 cloves peeled garlic
* 6-8 dry red chillies (de-seeded)
* 1 tsp tamarind
* 2 tbsp coriander seeds
Preparation:
* Grind all the masala ingredients to a paste and set aside.
* Cut off the edges of the bhendi, slice them into half-inch pieces and set aside.
* Mix the curd and buttermilk in a separate large vessel and beat it to a liquid consistency. Add besan and mix well with hand-blender. If you don't have a blender, mix it with your fingers until no lumps exist.
* Now take a deep nonstick pan and put in the oil on low flame. Add methi seeds, jeera seeds, curry leaves, turmeric and let it splutter.
* Next, add the onions and fry them just until slightly brown. Then add the masala paste into the pan. Fry this well along with the onions, until the raw smell of garlic is gone.
* Add the bhendi to the pan and mix and toss well, untilit gets covered with masala.
* Add one teaspoon of salt. Mix throughly.
* Cover the pan annd let it cook for three minutes on a low flame. Make sure the masala does not get burnt.
* Now add the buttermilk into the pan and mix well. Check the taste and add salt if necessary. You must do this on a low flame, not allow it to boil. The buttermilk should get mixed with the bhendi and just before you see it is coming to a boil, put off the gas flame.
* Add the garnishing of the garam masala powder and keep the vessel covered for five minutes, allowing it to cool. Personally, I prefer to grind my own garam masala, using 2-3 cloves and a 1/4 inch long cinnamon stick. Crush them to a coarse powder using a stone grinder and use them instead of the readymade powder -- freshly prepared spices give off a better aroma.
* Serve with hot chapatis or rice. As a side salad, cut thin slices of onion lengthwise, add 1 tsp mustard oil and ajwain seeds, a little salt and 1 tbsp lime juice. Mix well.You may also add a pinch of sugar if you like. Make the salad just before serving lunch, as the onion starts leaving the water. It tastes great!
Health quotient: It contains spices that are healthy for you. Okra is also good for diabetics. Overall, everyone will love this dish.
