The season of Lent has officially started, and so has my search for new, variety vegetarian dishes. This year I have decided to try out more of North-Indian dishes during this season. So here goes the first recipe, which is a very popular side dish to chapathi.
Ingredients
Bhindi / Okra / Lady's finger / Vendakka - 6-8
Ginger - 1 inch piece
Garlic - 2-3 big cloves
Green chilly - 2 (optional)
Curry leaves - 1 sprig
Potato - 2 medium
Tomato - 2 medium
Cumin / jeerakam - 1/2 tsp
Oil - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt - as per taste
Method
1. Wash bhindi thoroughly under running water and dry it over a kitchen towel. Cut them into 2 inch pieces. Set aside.
2. Clean the potatoes, peel the, and cut them into chunks. Boil them in water (with salt) till they are half cooked. Drain and keep aside.
3. Crush the ginger, chilly (if using) and garlic and keep aside.
4. Chop the tomatoes finely.
5. Heat a kadai and add the oil. When its hot enough, add the cumin seeds.
6. Add the crushed ingredients (ginger, garlic and chilly) and saute for a minute till the raw smell goes.
7. Add the cut bhindi and turmeric powder, saute for a minute and then close the lid and cook for about 5 minutes (in low heat).
8. After 5 minutes, open the lid, add the half cooked potatoes and masala powders (chilly, coriander and the cumin powder). Give a good stir.
9. Add the chopped tomatoes. Mix well, then close the lid and cook for about 5 minutes till the masala is semi-dry and well coated on the vegetable. Cook till both the vegetables are cooked well.
10. Once cooked, remove from heat and garnish with some chopped coriander leaves.
Serve hot with rotis or chapathis.
Ingredients
Bhindi / Okra / Lady's finger / Vendakka - 6-8
Ginger - 1 inch piece
Garlic - 2-3 big cloves
Green chilly - 2 (optional)
Curry leaves - 1 sprig
Potato - 2 medium
Tomato - 2 medium
Cumin / jeerakam - 1/2 tsp
Oil - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt - as per taste
Method
1. Wash bhindi thoroughly under running water and dry it over a kitchen towel. Cut them into 2 inch pieces. Set aside.
2. Clean the potatoes, peel the, and cut them into chunks. Boil them in water (with salt) till they are half cooked. Drain and keep aside.
3. Crush the ginger, chilly (if using) and garlic and keep aside.
4. Chop the tomatoes finely.
5. Heat a kadai and add the oil. When its hot enough, add the cumin seeds.
6. Add the crushed ingredients (ginger, garlic and chilly) and saute for a minute till the raw smell goes.
7. Add the cut bhindi and turmeric powder, saute for a minute and then close the lid and cook for about 5 minutes (in low heat).
8. After 5 minutes, open the lid, add the half cooked potatoes and masala powders (chilly, coriander and the cumin powder). Give a good stir.
9. Add the chopped tomatoes. Mix well, then close the lid and cook for about 5 minutes till the masala is semi-dry and well coated on the vegetable. Cook till both the vegetables are cooked well.
10. Once cooked, remove from heat and garnish with some chopped coriander leaves.
Serve hot with rotis or chapathis.
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