Curry Archives - Page 3 of 3

Bhindi, okra or ladyfinger, you call this veggie with any name, it is favorite with all age groups except my fussy daughter apoorva. Yesterday night, I was very late to prepare dinner and was thinking about some quick fix vegetable, I decided to pick Bhindi. Though apoorva was not happy with my choice, but like all mothers I didn’t care. My rule for food is very clear in the house, “whatever is prepared, everyone has to eat, otherwise cook on your own”. Apoorva never believes in second condition. So, I quickly I started my preparation, but instead of preparing it in my usual way, gave a little twist and……. Bang on!!!!!! Apoorva loved it!!!!! though poor girl couldn’t have more because it was more spicy than her limits….so I decided to do it less spicy next time…..

Ingredients :
Bhindi
Onion
Bhajji Chillie(they are in green parrot colour)
Small spicy chille
Oil, salt, tarmaric powder, red chilli powder coriander powder, and lemon juice or dry mango powder (amchoor)
Tip:My twist was to add bhajji chillies in bhindi and believe me it gave excellent flavor and small chillies added zing in it.

Process:

Wash, dry, cut both the ends and slit bhindi vertical in two pieces.
Cut onions and both kind of chillies in the same way.

Heat oil in a pan (use oil 2tbsp more than usual) and shallow fry bhindi along with both kind of chillies, till they become little soft.

Add salt, mix it and take out bhindi in a bowl.
Now shallow fry onions in the same pan, add some more oil if required.

Once onions are transparent and light brown add bhindi in it.
Add tarmaric, coriander and red chilli powder in it along with some more salt according to your taste.

Mix everything nicely and cover the pan for 2-3 minutes. Don’t cook for long otherwise crispy bhindi, onion and chillies will turn too soft and we don’t want that to happen. In the end sprinkle little lemon juice or amchoor powder (whatever is your preference), mix nicely and your spicy bhindi is ready to go with lunch or dinner!!!!!!

All kids love potatoes and if cooked potatoes are crispy also than their lunch box will be empty for sure. It is that one vegetable which can be prepared with gravy, can be cooked with any other vegetable, potato halwa during fasting, snacks like Aalu ki tikiya(potato patties stuffed with spicy peas),wafers, chips etc, use in sandwich, prepare Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing) and so on and on…

I remember that during my school days whenever my mother used to prepare potatoes with gravy, she used to boil some extra potatoes because my sisters and I loved boiled potatoes with salt!!

Now whenever I run out of veggies, Apoorva’s first choice is ‘crispy potatoes’. So yesterday I packed this in her school lunch box, and Manish was very jealous because we both had, Louki ki sabji!

Trust me, if you want to see your kid’s school lunch box empty in the afternoon, pack these crispy potatoes with plain paratha and you will be a happy mom!!

Ingredients :
Potatoes 2 medium size
Oil 3 tbsp
salt, mustard seeds, cumin seeds, asafoetida, coriander powder, turmeric powder and red chilli powder.
Process :
Peel and wash potatoes and slice them length wise.

Heat oil in a pan and allow them to crackle before adding mustard and cumin seeds. Finally, add asafoetida (hing). Put potatoes in the pan and mix well with oil.

Keep heat on sim and cover the pan. Let potatoes cook for 2 to 3 minutes and then turn them upside down gently without breaking them and again cover the pan. Do this process 4 to 5 times and you will notice that now potatoes have started becoming crisp and edges are becoming brown.

Now add salt and all other spices. Mix nicely but gently all the spices in potatoes and cover the pan again. Within 4-5 minutes, crispy potatoes will be ready. Serve with plain paratha or roti.

Category: Curry

Spicy Bhindi (okra)

Crispy Potatoes for kids