Dahiwali Bharwaan Bhendi - Yogurt based stuffed okra
February 28th, 2007Sometimes all it takes is a small bowl of pachadi with its myriad flavors or a roasted papad to bring that extra comforting taste to a meal. I wanted to make a sabzi with that extra zing to perk up our lunch (with roti and salad), when I chanced upon this recipe from a cooking magazine.
I am an okra fan and always look forward to cook it, be it a comforting stew or a simple stir fry. In today’s recipe, the stuffed okras are cooked in a subtly sweet onion-tomato base which is spiced up with a zing of fresh ginger and a tangy punch from the lemon juice and chaat masala. Well, this semi-dry okra dish truly lived up to its exotic sounding name - Dahiwali bharwaan bhendi, sounds exotic, doesn’t it?:). (Honestly, not always do exotic sounding names taste good)
The only ingredient to be careful with, is the lemon, which can easily overwhelm the other flavors, and remember that tender okras are best for this recipe. One tip while cooking these stuffed okras - heat a heavy bottomed skillet (preferrably an iron kadai), drizzle with some oil, on high heat, add these stuffed okras and stir fry them constantly for approx 6-7 mts. This way the okras are lightly browned while retaining a slight crunch and you will not have the problem of slithers. Just ensure that you are by the stove stirring it all the time. (The original recipe didn’t recommend this method, but believe me, it works!). The okra is now ready to go into the cooked onion-tomato base. Now for the adapted recipe -
Dahiwali Bharwan Bhendi Recipe
Recipe Source: Adapted from Savvy Cookbook Mag
Prep & Cooking: 40 mts
Serves:3 persons
Cuisine: North Indian
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1/4 kg tender lady fingers (okra/bhendi)
1 tsp cumin seeds
2 slit green chillis
3 cloves garlic finely minced
1″ ginger finely minced
2 big onions finely sliced
1/4 tsp turmeric pwd
1/2 tsp kashmiri chilli pwd
1/2 tsp coriander pwd
2 tomatoes finely chopped
1 tbsp ghee (you can use a wee bit more)
salt to taste
2 tbsp hung curd
For stuffing:
1 1/2 tbsps roasted channa powder (dalia/putnala pappu)
1 1/2 tbsps chaat masala
1 tsp ghee
pinch of salt
For garnish:
chopped coriander leaves
pinch of chaat masala
1 tbsp lemon juice (adjust)
1 Wash and dry the okra. Trim the okra top and ends and make a slit in the center for stuffing.
2 Combine the roasted channa powder, chaat masala, salt and ghee and stuff the okras. Drizzle a kadai with some oil, on high heat, add the stuffed okras and constantly keep stirring them for approx 6-7 mts till they are nicely browned. Turn off heat. Remove and keep aside.
3 Heat ghee in a kadai, add cumin seeds and let them crackle. Add the ginger, garlic and green chillis. Saute for a few seconds.
4 Add the sliced onions and saute till transparent. Add the turmeric and red chilli pwd. Combine.
5 Add the tomatoes and salt, combine and cook covered for 5-7 mts on medium heat (do check and stir inbetween).
6 Add the slightly cooked stuffed okras and cook on medium heat for 4-5 mts (uncovered). Now, on high flame, keep stirring and cook till the okras are soft and done (approx 8-10 mts).
7 Turn off heat, adjust salt and chaat masala. Add the lemon juice and mix in the hung curd. Garnish with fresh coriander leaves and serve with hot rotis or rice.
Kitchen Notes:
Carefully trim the stems and tips without exposing the seeds inside and before doing that ensure that the okra is completely dry.
Weekend Blossom
February 24th, 2007Chikkudukaya Tomato - Indian Broad Beans Tomato Curry
February 22nd, 2007Chikkudu kaya happens to be a favorite vegetable in our household and I know there are quite a few of you out there who are not very fond of these mildly sweet plump beans. I always felt there is something addictive about the beans, especially during their non-availability in the local market and when those cravings hit you - you really know what your missing! Now, you know why I buy them by the kilos during season.:)
Not a very pleasant looking bean but then is packed with a lot of fibre and nutrients like most not-so-good looking vegetables do. Today’s recipe is beans cooked in tomato, a very basic recipe and the addition of jaggery and garam masala makes a dramatic difference to an otherwise ordinary every day curry. The fresh, firm and plump dark green lima beans work best for this recipe and you wouldn’t want to compromise when you prepare this dish. Hope this recipe helps all you broad bean haters to reconsider and give these beans its well deserved recognition.:).
Chikkudukaya Tomato Recipe
Prep & Cooking: 30 mts
Serves: 4-5 persons
Cuisine: Andhra
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1/2 kg chikkudukaya/sem/broadbeans, destring, tear each into two pieces, par-boil in salted water and strain
2 medium onions, finely chopped
1 slit green chilli
2 tomatoes finely chopped
pinch of haldi, turmeric
1 tsp red chilli pwd (adjust)
1 tbsp grated jaggery (adjust according to your choice)
pinch of garam masala pwd (optional)
1 1/2 tbsps grated coconut (optional)
salt to taste
fresh coriander leaves for garnish
For tempering/tadka/poppu:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
3-4 crushed garlic cloves (optional)
few curry leaves
1 tbsp oil
1 Heat oil in a cooking vessel, once hot, add the mustard seeds and let them pop, add the garlic, cumin, red chillis and curry leaves, stir fry for a few seconds.
2 Add the slit green chilli and onions and saute till soft. Add turmeric and tomatoes and saute further for a mt. Add chilli pwd, mix, cover and cook on medium heat for 5-6 mts.
3 Now add the par-boiled beans, jaggery and salt and cook for another 2-3 mts. Add a small cup of water and let it cook covered on medium heat for another 5-6 mts or till the beans are cooked and soft.
4 Adjust salt, add garam masala pwd, mix and turn off heat. Garnish with fresh coriander leaves and serve with rice or chapatis.
courtesy by...
SAGAR RESTUARANT
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Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
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Web Site: www.sagarfood.com
