Bhindi Stir fry ~ Rajasthani Style

Prep Time: 20 min
Cooking Time: 20 to 25 min
Serves: 2 to 3

Ingredients

1. Bhindi / Lady's finger - 1/4 kg
2. Besan / Bengal gram flour - 2 tsp
3. Raw rice flour - 2 tsp
4. Salt - to taste

Spice powders

1. Turmeric powder - 1/4 tsp
2. Coriander powder - 1 tsp
3. Cumin powder - 1/2 tsp
4. Garam masala powder (optional) - 1 tsp
5. Red chilly powder - 1tsp
6. Dry mango powder (Amchur powder) - 1/2 tsp

For seasoning

1. Vegetable oil - 3 tbsp
2. Mustard seeds - 1 tsp
3. Split urad dhal - 2 tsp
4. Curry leaves - few

To coarsely pound

1. Kalonji / Black onion seeds - 1/2 tsp
2. Cumin seeds - 1/4 tsp
3. Fennel seeds - 1 tsp

Method

1. Soak bhindi in water for about 15 min; wash & drain water.
2. Wash well in water again for about 2 to 3 times.
3. Strain using a colander & pat dry bhindis with a clean, dry cloth.
4. Snip off both the ends of the lady's finger.
5. Slit vertically each bhindi in to two halves & each half in to 1/2 " pieces.
6. Coarsely pound together the above mentioned spices using a pestle & mortar; set aside.
7. Heat oil in a pan/wok/kadai on medium flame, add mustard seeds & let it splutter.
8. Reduce flame to low, add the coarsely pounded spices, split urad dhal, curry leaves & saute for a min or two in low flame.
9. Make sure not to char the seasoning as the whole recipe turns out to be bitter.
10. Now add salt to the seasoning, the bhindi pieces & stir fry in high flame for about 3 min.
11. Reduce flame to low, close with lid & cook for about 10 min combining at regular intervals.
12. Now add rest of the above mentioned spice powders & combine well.
13. Cook uncovered on low flame for another 5 min.
14. Add besan flour, raw rice flour; combine well & cook on low flame for 3 min.
15. Switch off gas & transfer contents in to a serving bowl.
16. Serve along with steamed rice along with any kuzhambhu varieties, chapathis, rotis, phulkas, khulchas and also pooris.

NOTE

• I did not add garam masala powder as I prepared the recipe as a side dish for rice and appalam puli kuzhambhu; generally I like the garam masala taste only with the side dishes served along with any bread varieties; so its an optional to include or exclude according to your taste.

Tindora ~ Coconut Stir fry

Other names - Kovakkai ~ Thengai Stir Fry / Tindora ~ Kopra Stir Fry / Gherkin ~ Coconut Stir fry

Prep Time: 20 to 25 min
Cooking Time: 30 min
Serves: 3 to 4

Ingredients

1. Tindora / Gherkins / Kovakkai - 1/4 kg
2. Fresh / frozen grated coconut - 1/2 cup
3. Onion (finely sliced) - 1 large sized
4. Garlic pods - 3 to 5
5. Salt - to taste
6. Sugar (optional but recommended) - 1 tsp

For seasoning

1. Vegetable oil - 2 tbsp + 1 tbsp
2. Mustard seeds - 1 tsp
3. Split urad dhal - 1 tsp
4. Bengal gram dhal - 1 tsp
5. Curry leaves - few

Other spice powders
(Use them in two batches; for stir frying onions & gherkins)

1. Sambhar powder - 1 tsp
2. Red chilly powder - 1 tsp
3. Dhania powder - 1/2 tsp
4. Cumin powder - 1/4 tsp
5. Turmeric powder - 1/4 tsp

Method
To wash gherkins

1. Soak gherkins in water for about 15 min.
2. Wash gently by rubbing with your fingers against them to get rid of the dirt, keeping them immersed in water.
3. Discard water & wash for another two to three times following the same method.
4. Drain water using a colander; set aside for about 5 min.
5. Pat dry them in clean/dry towel.
6. Trim both the edges & slice them in to thin rounds of even thickness.

To prepare the stir fry

1. Heat two tablespoons of oil in a kadai on medium flame.
2. Add mustard seeds & let it splutter.
3. Add rest of the seasoning ingredients & saute for a min or two.
4. Add half amount salt, sugar, sliced gherkins & stir fry in high flame for about 3 min.
5. Close with lid & cook for about 5 to 7 min on low flame combining the contents at regular intervals.
6. Add the first batch of the spice powders, combine well & saute in medium flame for 3 min.
7. Cook uncovered in low flame for another 2 min.
8. In between heat a tablespoon of oil in another pan, add the other half amount of the salt & sliced onions.
9. Stir fry onions until golden brown; add second batch of spice powders; saute for 2 min.
10. Add the sauteed onions, grated coconut, crushed garlic pods to the stir fried gherkins; saute in high flame for 3 min.
11. Adjust salt according to taste.
12. Switch off gas; transfer contents to a serving bowl.
13. Serve hot with steamed rice along with any sambhar varieties of your choice.

Cauliflower & Green peas Stir fry

Prep Time: 10 min
Cooking Time: 40 min
Serves: 4

Ingredients

1. Cauliflower florets - 2 cups
2. Fresh / Frozen green peas - 1/2 cup
3. Salt - to taste
4. Vegetable oil - 1 to 2 tbsp

Spice powders

1. Turmeric powder - 1/4 tsp
2. Cumin powder - 1 tsp
3. Dhania powder - 1 tsp
4. Kashmiri chilly powder - 1 tsp
5. Sambhar powder - 1/2 tsp
6. Aamchur powder - 1/4 tsp

For seasoning

1. Mustard seeds - 1/4 tsp
2. Asafoetida powder - 1/2 tsp
3. Curry leaves - few

Method

1. Boil water in a wide mouthed vessel, add salt, stir well & switch off gas.
2. Add cauliflower florets & green peas, close with lid; leave aside for about 5 to 7 min; drain water.
3. Heat oil in a wok, add mustard seeds & let it splutter.
4. Add asafoetida powder, curry leaves, salt & saute for few sec.
5. Now add drained florets & peas along with rest of the spice powders; combine well.
6. Close with lid & cook for about 3 min on low flame; open lid & combine well.
7. Again close with lid & cook for another 6 min on low flame; open lid & combine well.
8. Cook uncovered for another 3 to 6 min combining all ingredients at regular intervals.
9. Adjust salt according to taste.
10. Once done, switch off gas,close with lid & let it rest for 3 min.
11. Transfer contents to a serving bowl.
12. Serves best along with steamed rice, sambhar and rasam.

NOTE

• To serve as a side dish for chapathis, just add a tsp of garam masala powder while cooking.

Aloo Bhindi Stir fry ~ Tossed with Roasted Peanuts

Serves best with plain steamed rice, rasam & sambhar; can also be served with phulkas and chapathis.

Prep Time: 15 min
Cooking Time: 20 min
Serves: 3

Ingredients

1. Bhindi / Lady's finger / Okra - 500 gms
2. Potato / Aloo - 2 medium sized

Spice powders

1. Asafoetida powder - 1/2 tsp
2. Turmeric powder - 1/4 tsp
3. Black pepper powder - 1/2 tsp
4. Sambhar powder - 1/2 tsp
5. Red chilly powder - 1/4 tsp
6. Dhania powder - 1/4 tsp

Other powders

1. Roasted gram powder / Dhalia powder - 2 tsp
2. Roasted, peeled peanuts (coarsely crushed) - 3 tbsp
3. Salt - to taste

For Seasoning

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few

Method

1. Wash, pat dry, slit bhindi's vertically in to two halves & chop in to 1/2 inch pieces.
   
2. Peel, wash & dice the potatoes.
3. Heat oil in a pan, add mustard seeds & let it splutter.
4. Add chopped bhindi's, diced potatoes, curry leaves & salt; stir fry continuously on high flame for 3 min so that they do not stick to the pan.
5. Reduce flame to medium, cover with lid & cook for 3 min.
6. Add all the spice powders one by one, combine well, cook for another 3 min.
7. Open lid, mix well again & cook uncovered for 2 to 3 min.
8. Add the roasted gram powder, coarsely crushed peanuts & toss well.