Greetings from ashu to all my lovely readers who keep me connected to the blog on a daily basis, in spite of me not being regular in my blog postings. It is an overwhelming feeling and gives me a sense of satisfaction to view that maybe someone out there is trying out my style of cooking😃. Thank you folks.
June month saw me visiting my homeland for the wedding of my dearest nephew, a tall handsome young man. It was a week full of fun time with my ever-increasing family, the innumerable wedding functions, grand meals, the dancing, and not to forget all the decking up in lovely saris etc. Weddings in my family have always been grand affairs and the trend still continues even for this generation of kids. All in all it was a fantastic time spent with the whole extended family. The month also brings with it the advancing Monsoons to my homeland, the much awaited rains after a harsh summer. Living in this part of the world where there is scant rainfall and extreme summer months, the home bound trip during the harsh summers is always most cherished. The parched dry land gets soaked in the heavy downpour of rain, petrichor emanating from the ground makes it a heavenly experience. The markets are flooded with fresh stocks of seasonal fruits and vegetables, the foodie in me is on a drooling junket all along. Though it turned out to be a short trip, but I enjoyed some fantastic food dishes, Amrakhand being one of the most favourite. I will be posting my homemade Amrakhand recipe as July post, do look out for it.
Today I share here my way of preparing dry Bhindi masala(Ladies’ finger) recipe with you all. This recipe is on my list as one of dishes when I plan a vegetarian meal or as a vegetable portion while planning a non vegetarian dish. It is extremely simple and is one of the easy-to-make-dishes. When buying the Okra do select the small variety as they can be kept full length and not cut into small size. In case small variety is not available then take which ever you get and try to cut even sized portions.
Preparing the vegetables before starting to make the dish is convenient and prevents burning of the ingredients that are in oil.
Onion: 1 Medium
Garlic: 2-3 cloves
Turmeric: 1/2 Tsp
Salt: As per taste.
Oil: 3 Tbsp. (As per preference, but it is always healthy to eat as less oil as one can)
Chaat masala Powder: 1Tbsp
Red Chilli Powder: 2Tsp
Dry Coriander Powder: 1Tbsp
Cumin Powder: 1Tsp
Garam Masala: 1 Tsp.
Wash, clean and pat dry the okra with a kitchen towel. Cut and discard both the ends of each okra and give a slit to it so we can apply dry masala paste to the insides. Peel and slice the garlic. Slice the onion.
Take a small bowl, put 1 tbsp oil and add and mix the dry masala powders with it. (Mix these with oil-chaat masala, coriander powder, cumin powder, little red chilli powder, salt, pinch of turmeric, and the garam masala.)
Apply this masala paste inside the slit okra and keep aside for 10-15 min.
Heat a Kadai or pan on the gas stove. Add the remaining oil to the kadai. Add the sliced garlic, onions and saute till the onions are pinkish in colour. Add the chilli powder, turmeric, and salt. Then put the prepared okra and cover the kadai or pan for 2-3 minutes with a lid and remove the cover. Cook the okra on slow heat for 10-15 min or till they are just soft. Once done empty into a serving bowl and garnish with freshly chopped green coriander.
Tip: One could also sprinkle some red pomegranate pearls on top as garnish to give it a more inviting look.
Each kitchen has its unique way of preparing the vegetables, though the ingredients might be same but a difference in method results in different taste, and this is my favourite method for preparing the small okra. I prepare a lentil combination or Dal Tadka to go along with this dish as a lunch or dinner time meal. Do give it a try and leave a comment if you like it.
Happy Cooking and enjoying each meal of the day.