Posts Tagged ‘fry’

Bhindi/Okra Fry

Posted: March 30, 2011 by incidentalcooksuman in Indian Food
Tags: , , , , , , , ,

Woke up early morning to see the match and I will not say I am crazy about cricket but whenever there’s match between this two countries, I don’t know how and from where I get the craziness and interest to watch every bit of it. Go India go…God bless India!

I hope India wins this match and of course the final too. This will most probably be Sachin Tendulkar’s last world cup and it would be great to have world cup champ on his cap. He is such a legendary cricketer and great Indian. I wonder whats is happening in India today, whenever there’s match like this whole India is glued to the TV screens. There is silence on streets and shouting in homes.

Here is the World Cup theme song for Team India…enjoy…Jai Hind…

Now coming back to today’s post…

Bhindi or Okra is a vegetable dish served with hot roti’s or paratha’s. I love okra like no other veggie. Whenever mom used to ask me what vegetable would you like to eat and my prompt reply used to be Bhindi..even though I would had that for my last meal. My friends used to say no need to ask her what she is going to have for lunch. So, by now you must have guessed how obsessed I am with this veggie. As soon as I make this simple yet deliciously good sabzi, I don’t feel like wasting a moment to dig in. May be because of that I haven’t posted a single recipe with this veggie yet. It will not be fair to okra if I do not post a single dish with this.

I like this veggie with very less masala, sometimes I just fry them with salt and red chilli powder and eat. Initially when I started cooking I always end up destroying the veggie during cooking process. Still it used to taste better to me compared to other dishes…:)
Also, this is one veggie which I never get bored eating.

Bhindi/Okra fry

Bhindi/Okra fry

Ingredients:

  • 1lb fresh okra
  • 3 medium white onions, sliced
  • 1 teaspoon cumin seeds
  • 2 tablespoon olive oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • salt to taste

Method:

  • Wash, cut head and tail end off of each okra. Chop okra into small round pieces.
  • Heat oil in deep skillet, add cumin seeds and let it gets brown.
  • Add onions and fry until it turns light brown or translucent.
  • Add turmeric powder, coriander powder, red chilli powder and salt to taste. Mix well and cook for 2-3 minutes more.
  • Now add okra and mix well with onion masala mixture. Cook for 7-8 minutes or until the veggie is tender and cooked.
  • Serve hot with roti or parathas.
Bhindi/Okra fry

Bhindi/Okra fry

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Idli Chilli Fry

Posted: August 9, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,

Recipe Yields: 2 servings

Idli Chilli Fry

I wanted to make this dish for very long time, even have tried couple of times but it did not turn out as envisioned. This dish I had once in a restaurant in Pune and since then I just keep trying to get the same dish and recently had a success in executing this. This is very simple and great use of left over idli’s .

Idli Chilli Fry

Idli Chilli Fry

Ingredients:

  • 10-15 idli’s, cut in quarters
  • 1 medium-sized green bell pepper, cut in big chunks
  • 1 small broccoli head, remove the florets
  • 1 medium carrots, cut in julienne
  • 1 small onion, sliced
  • 2 green chillies, chopped
  • 1/4 cup crushed tomatoes
  • 1 teaspoon red chilli flakes
  • 2 tablespoon Thai sweet chilli sauce
  • 2 tablespoon Worcestershire sauce
  • 2 garlic cloves, thinly sliced
  • 2 tablespoon olive oil
  • salt to taste
  • fresh coriander leaves for garnishing

Preparation:

  • Heat oil in a skillet over medium high heat, add sliced onions, garlic , red chilli flakes and chopped green chillies and cook for 2 minutes or so.
  • Add all the veggies and salt to taste, saute for 4-5 minutes.
  • Meanwhile heat a pan and add the idli’s and roast until slightly red on each sides. Do not over crowd the pan with idli’s, if required do it in batches. Once done keep it aside.
  • Now to the veggies add chilli sauce, worcestershire sauce and crushed tomatoes. Stir well.
  • Cook for 3-4 more minutes and then add idli to the sauce and combine gently.
  • Garnish with chopped coriander leaves and serve.