Brilliant Bhindi / Okra Fry

I love Bhindi and I love Bhindi Fry the best!! Here is the recipe...


Ingredients:

Bhindi/Okra - 500 gms chopped into rings
Tamarind pulp - 1/2 tsp
Mustard - 1 tsp
Asafoetida (Hing powder)- 2 tsp
Turmeric powder - 1 tsp
Oil - 2 tsp
Curry leaves - few
Salt - as much as needed
Grated Coconut - 3 tsp
Rasam Powder* - 1 1/2 tsp

Preparation:

1. Heat oil in a pan, add mustard seeds, let it sputter.
2. Add the chopped bhindi/okra and mix well with the oil. Add turmeric powder and mix.
3. Put the rasam powder and salt and mix well.
4. Add the tamarind pulp and add water just enough to immerse the chopped bhindi. Close the pan with a lid.
5. After a few minutes, when the bhindi has got cooked, keep the lid open now and let the extra water gets vapourized.
6. Add coconut and curry leaves and mix and remove from the heat.

* Can be replaced with 1 tsp of red chilli powder and half tsp of corriander powder

So here is the delicious bhindi fry. Eat it along with rasam rice/saaru anna or curd rice... Awesome combination!

Mast Majige Huli / Mor kolambu

It's creamy, tasty and spicy... yes thatz majige huli. Here is how I make it...


Ingredients:

Vegetables that can be used are Potato/Bhindi/Pumpkin/Sorakkai/Small Onions - Chopped
Curd or Buttermilk - 2 tea cups
Mustard - 1 tsp
Asafoetida (Hing powder) - 2 tsp
Turmeric powder - 1 tsp
Oil - 1 tsp
Corriander leaves - few
Curry leaves - few
Salt - as much as needed

For grinding:
Coconut - 1 table spoons
Jeera - 4 tsp
Green chilli - 1
Red Chilli - 1
Corriander seeds - 1 tsp
Bengal gram (Pottukadalai) - 2 tsp
Rice (soaked in water) /Rice powder - 2 tsp

Preparation:

1. If using Bhindi or small onion as the vegetable, then u have to fry that in oil in a pan. If using any other vegetable, skip this step and move on to step # 2.
2. Put the chopped vegetable in water and salt and boil it until its half-done.
3. Grind all the ingredients mentioned above
4. Put the ground paste to the vessel with boiling vegetable.
5. After the mix boils, remove from heat and add curd/buttermilk and mix. Add corriander leaves
6. In a separate pan, add oil and mustard. Let the mustard sputter and then add asafoetida and remove from the pan and then add it in the boiling vegetable. I like adding asafoetida in most of the curries I make, as it is good for health and helps digestion. Add curry leaves to this. Add this to the majige huli.

Voila! Here you are, the mastu mastu majige huli is done.

Hint: Try using bhindi, onion and potato all fried and use it for the majige huli... the taste is Ooh la la...