Bhindi Do Pyaza /Ladies Finger & Onion stir fry - Goodbye Mushy, Welcome Soft Crunchiness(!!)

For all those mushy ladies finger haters and also for 'Oh no! Same old lady finger curry!!!" naysayers - this Bhindi Do Pyaza is for you :) Bhindi (Ladies finger) Do (two) Pyaza (Onions) is a North Indian dry curry where it denotes onions used twice the normal amount with Ladiesfinger to make this dish. One just needs more onions and do a stir fry along with ladiesfinger and ta-da, the dish is ready. I am going to dissapoint the 'Hail Frozen Foods' folks here since I am really sorry, Frozen ladiesfinger will not work at all. If you really want to, then its mushy heaven for you :)



I have seen few variations, esp one with tomatoes added to it. Somehow I prefer when the fusion of onions and ladiesfinger is not distracted by the addition of tomatoes.Although this dish will not find its way under "Done within 10min" category, it sure is worth that wee bit of extra patience. The trick to avoid the mushiness is not to cover when cooking these ladiesfingers and also to use fresh ones. Not frozen. Prep time is approx 5-10min and cooking time another 15-20min. But the 30minute wait makes it worth it at the end of it all :)

Ingredients


• About 500 gms Ladiesfinger/Okra/bhindi (approx 1-1/2 pounds)
  
  
• 2 onions, sliced
  
  
• 1 tbsp ginger-garlic paste
  
  
• 1 tsp cumin seeds
  
  
• 1/2 tsp turmeric
  
  
• 1/2 tbsp cumin-coriander powder
  
  
• 1 tsp chilli powder (or as per taste)
  
  
• 1/2 tsp Dry Mango Powder /Amchur (optional - instead you can add lemon juice)
  
  
• 1/2 tsp Garam Masala
  
  
• Salt to taste
  

Method

Wash, clean and dry the fresh ladiesfinger thoroughly. Should not be wet. Chop of the ends and slice them.



In a pan, in 1/2 tsp oil, add the cumin seeds. When lightly brown, add the onions, ginger garlic paste, salt and the spices (except Garam Masala and Mango powder) and stir until soft



Add the Ladiesfinger, give a quick stir on high flame until it is coated with the onion-spice mixture. Then reduce the flame to low-medium and give it a stir every 5 minutes.



The dish is done when the ladiesfinger turn soft - takes about 15-20min..



It will not be mushy nor will it be crunchy. Just the right bite to it. Just 2 min before taking off the flame, add the remaining two spices, stir and serve warm with Phulkas, Chapathi or White Rice


There - Simple wasnt it?

Bhagara Baingan - Stuffed Indian Eggplant in gravy

I have said it before. Hyderabadi's know to eat well! Their food reeks of delicious aromatic smells and appetizing rich plates. After the Biryani and bread pudding, the next thing I love about their cuisine is Bhagara Baingan. The Indian eggplants (small variety), stuffed with aromatic spices and immersed in a rich gravy is my kind of having fun while eating!



I love my mom's version which has pretty simple south Indian ingredients - but I also love Tarla Dalal's version which has more of North Indian spices. Since I couldn't decide between them, I made my own version which has a mix of these! Talk about hybridization! Choosing very small brinjals will help to reduce the amount of oil, used for cooking since they cook faster and need less oil. I choose the smallest ones, I can find among them. I know they look quite big in the picture, but they are not. :)

Ingredients


• About 10-15 small brinjals, slit into 4 with edges still attached
  

Spice Mix for stuffing


• 1 tbsp sesame seeds
  
  
• 1 tbsp Urad Dal (split black gram)
  
  
• 1 tbsp Bengal gram (channa dal)
  
  
• 1/2 tbsp coriander seeds (daniya)
  
  
• 2-3 dried red chillies(or as per taste)
  
  
• 2 tbsp grated coconut (dried coconut works perfectly too)
  
  
• 1/4 cup peanuts
  
  
• 1 tbsp ginger-garlic paste
  
  
• 1/4 tsp turmeric
  
  
• about 1/4 pinch of salt
  

For Gravy


• 1 onion, chopped finely
  
  
• 1/4 tsp mustard seeds
  
  
• 1/2 tsp cumin seeds
  
  
• 1 tsp tamarind paste (or as per taste)
  
  
• salt to taste
  
  
• few sprigs of cilantro to garnish
  

Method

Dry roast the ingredients for the Spice mix in low heat until aromatic.



Grind it into powder and stuff them inside the brinjals as shown in the picture. If the spice mix is left over, dont worry - it will be used for the gravy



In a pan, add enough oil to coat the bottom of the pan and once hot, place the brinjals inside on their sides. Close the lid and let it cook for 5-10 minutes.



Gently turn them on the other side and let them cook for another 5-10 minutes. The smaller the brinjals, faster these get done. Turn them gently until they are soft and done. Set aside.



In the same pan, add mustard seeds and cumin. Once they splutter, add the onions, ginger garlic paste along with tamarind. Let it cook for 2-3 minutes.



Add about 2 cups water and let it come to a boil Add salt. Take care with the salt since you have already some in the stuffing. Let it come to a boil and then add the remaining spice mixture. Usually this will help to thicken up the gravy.



About 10 minutes before serving, drop the eggplants in the gravy. Be gentle, else the eggplants will break apart.



Garnish with cilnatro and serve along with some phulkas/roti

Black Eyed Peas (cowpeas) and Potato curry

Another staple in my pantry after Chickpeas is Black Eyed Peas. Since I have been on a pantry cleaning run, I saw a small handful of these left over in the packet. I wanted to use them but at the same time, I had few guests coming over and it sure won't be enough for all of us. Hence thought of adding some potatoes to make the dish more mealy and of large quantity. These are also known as cowpeas and are rich in protein, magnesium, iron and folate. They are also immensely versatile.



They can be used in multiple ways from soups, to yummy and crunchy snacks to main course dishes. They also help to fill one up faster thus making me to resort to these for salads etc. I am on an everlasting diet remember!!!!! This curry is very simple to make and has hardly any prep work. All you need is to soak these, chop few potatoes, dump them along with spices together in one pot and forget them for next 20-30 min and Viola! yummy curry ready.

Ingredients


• 1 cup Black eyed peas (cowpeas), soaked overnight
  
  
• 1 onion, chopped
  
  
• 1/2 cup tomato puree
  
  
• 1/2 tsp turmeric
  
  
• 2-3 small potatoes, chopped with skins on
  
  
• 1 tsp cumin
  
  
• 1 tbsp ginger-garlic paste
  
  
• 1 tsp garam masala
  
  
• 1 cup mix of mint and cilantro (Grind this into paste along with 2-3 chillies. You can add 2-3 tbsp of grated coconut too)
  
  
• salt to taste
  
  
• 1 Bay leaf
  
  
• curry leaves for garnish
  

Method

1.Saute cumin seeds in 1/2 tsp oil. Add onions, ginger garlic, salt along with bay leaf and spices.



2.Add the potatoes, saute them for 2-3 minutes and then add drained black eyed peas



3.Add the tomato puree and cook for another 1-2 min



4.Add sufficient water to cover the mixture - about 1 to 1-1/2 cups, close the lid and let it cook for 15-20 min.



5.Once the black eyed peas have been cooked, add the ground paste - cook for another 5 min.



Serve hot with Phulkas or rice.

Pongal - Simplest and heartiest soul food ever!

After Idli, the next common dish oft seen at a South Indian breakfast table is Pongal - a savoury pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauted in Ghee. The taste is mind blowing to say the least and filling. It is also one of the simplest dishes to make which does not need constant attention and gets done in matter of minutes - say approx 15min! with nada preparation. This is also called as Ven Pongal (meaning white pongal)/ Khara Pongal (meaning spicy/hot Pongal). This also has a major role to play in the celebration of Indian festival also called as "Pongal"



I make this not just for breakfast but also when I am short on time or when I am not so much in the mood to make anything fancy! Better this than eating out, or use any instant mixes laden with preservatives and god knows what else.



This is also a soul food for me, since it reminds me so much of home :) This is also one of those rare recipes for which not many variations are available. It has few standard ingredients without which one couldnt possibly relate this to Pongal otherwise.:)

Ingredients


• 1 cup short grained rice
  
  
• 1/4 + 2tbsp split green gram/moong dal ( I like it with more lentils)
  
  
• salt to taste
  

To Temper


• 1 tsp whole peppercorns
  
  
• 1 tsp cumin seeds
  
  
• 1" inch ginger, peeled and sliced thinly
  
  
• pinch of asafoetida
  
  
• few sprigs of curry leaves
  
  
• few unbroken cashews
  

Method

1.Wash and clean rice and lentil well until the water runs clear.



Mix them both and add 5 cups of water. Place them in a pressure cooker and cook for 10-15min - or until 3-4 whistles (Indian cookers)



2.Meanwhile in a little ghee, temper first the ginger slices, then add peppercorns and cumin. Saute till aromatic and reddish. In the very end, add curry leaves and asafoetida, stir it for 2-3 seconds and remove with a slotted spoon



3.In the same pan, add the cashews and roast them till reddish color.



4. Now along with salt, add the tempered spice/nut mixture and mix well. Serve hot.



Alternate Method : Cooking using Stove top

I have also witnessed few families using the stove top method to make Pongal. In this method, saute the rice and lentil in little ghee in a pan and when lightly toasted, add salt and water and close the lid. Meanwhile temper the ingredients like above and add it to the rice-lentil mixture just before removing from heat.

This is my entry to FIC : Yellow hosted by Sunshinemon

Suggested Accompaniments

1. Eggplant Gotsu

2. Sambar

3. Coconut Chutney

4. Onion Chutney

Gujarati Kadhi

Kadhi is to North India as Mor Kuzhambu is to the south - the only exception probably that Coconut is added to the latter. When there is less time to cook or when I dont feel like making elaborate side dishes, then I tend to make Kadhi's often. They are simple yet delicious and does not involve slogging. They are light yet filling.



Gujarati Kadhi's tend to be little more runny than the usual kadhi's. Here is the way I make it, thanks to my mom.

Ingredients


• 1 1/2 cup Curd ( full fat works better than skim ones)
  
  
• 1 1/2 cup water
  
  
• 2 generous tbsp besan (chickpea flour)
  
  
• 1 tbsp Ghee ( or Oil )
  
  
• 1 tsp cumin seeds
  
  
• 1 tsp mustard seeds
  
  
• 1 generous pinch turmeric
  
  
• 1 pinch asafoedita
  
  
• 1/4 tsp Fenugreek seeds ( methi/vendayam)
  
  
• few springs of curry leaves and cilantro
  
  
• 2-3 cloves
  
  
• 1 cinnamon stick
  
  
• 1-2 dried red chilli
  
  
• 1 inch piece of ginger, peeled and chopped into thin slices
  
  
• salt to taste
  

Method

Take a large bowl and mix yogurt and water and blend well till there are lumps



In a small bowl mix chickpea flour with little of the above mixture till it forms into a paste. This helps to avoid lumps when added to the yogurt mixture.



Mix both of them well till blended.



In a pan, temper the mustard seeds, cumin seeds, ginger, chilli, cloves, cinnamon curry leaves with Ghee/oil



Add the mixture.



Simmer for 3-4 min and then add turmeric, salt and asafoetida and let it come to a boil. The heat should be minimum.



Garnish it with cilantro and serve with roti/phulkas.



This is my entry to Vindu's RCI : Gujarat Event