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Stir-fry Okra nee Masala Bhindi
Change is always good and motivating, so welcome friends to my fresh reorganized page. The site has lots of new things and I can?t wait until it is completed fully. You will stumble upon new tabs like Home Remedies, Do?s n Don?ts and even a full on Glossary of terms and ingredients. Each and every one of this information has been passed down thru generations in my family and some of them are from tittle-tattle. I foresee it will be useful for one and all, given that there is something for everyone. Once these pages are accessible, it will be updated on a regular basis and consequently there will be something new every time. The most perplexed task was to come up with a page for myself and in no doubt I am still working on it. Furthermore this blog is an amalgamation of all my other blogs which at this point was not easy to upload independently. Therefore here I am with my personal domain jotting recipes and reviews about places which are irresistible and a knick knack of food culture in Melbourne and around the world, whilst toying around with D5000. Have you ever come across people asking, ?Do you eat butter chicken everyday at home?? or 'Do you cook curry everyday'? I am flabbergasted when several people think Indian food is all about Butter chickens and spicy Curries, not forgetting the so called food lovers. It is such a shame given that our bountiful culture has bounteous recipes and half of the world is still inadequately informed. What about all those under-rated, hale and hearty vegetarian dishes which remain in full glory into today?s fast-food world. Nope, again I am not talking about the only acknowledged vegetarian dish Aloo Mutter or if you dare to go a bit further the Veg korma. Have all the Indian Chefs forgotten the succulent Lauki Musallams (Bottle gourd stuffed with cheese and dry fruits), Dingri Dulma (Mushrooms and Cottage cheese in mild gravy), Kale Moti Biryani (Biryani of Bengal gram), Dhaansak (A spicy lentil, meat and vegetable preparation), Masaledar karela (Stuffed Bitter melon), Amrud ki sabzi (Guava sabzi) and countless other. Or do we have to clasp on to our cravings in eagerness of our subsequent visit back home. With so much anticipation to eat good appetizing Indian fare, I do not mind driving a few kilometres, only to suffice my inner pleasure of expert food. Yes, expert food means smart combinations with the freshest ingredients that tantalize every tastebuds, but strictly no ?fusion?. Reason- there is no such word in my dictionary, it entangles into big time confusion. One of such vegetable is the slimy fleshed Okra/Lady finger/Bhindi/Gumbo. To reduce the gooey texture it is often cooked with some kind of acidity. Surprisingly it is infrequently seen in the regular restaurant scene here although it is a favourite among a large amount of Indian household.  This stir-fry is one of the few other ways I like to sum up Okra. One of H?s favourite vegetable and believe me he can eat it every single day. This recipe calls for stuffing the edible pods, but if time is at constraint just as I did, throw in the stuffing with the Okra and cook together, the final product will still be equally pleasurable.  Okra (fresh/frozen) 500gm Potatoes 3 medium size (cut into chunks) Dry dessicated coconut 1 cup Garlic paste 1 tbspn Mustard/Rai seeds 1 tspn Cumin/Jeera 1 tspn Asafoetida/Hing a pinch (optional) Oil 2 tbspn Stuffing spice mix: Coriander/Dhania powder 1 tbspn Cumin/Jeera powder 1 tbspn Red chili/Mirch powder 1/2 tspn Dry Mango/Amchur powder 1/2 tbspn Salt to taste Chopped fresh coriander/cilantro 1/2 cup Method: Mix all the stuffing mix with 1/2 of the garlic paste, 1/2 of coriander and 3/4 of the coconut. Keep aside.If you are stuffing the okra, slit on one side and stuff the mixture and keep aside.Take a hot wok/kadhai with oil on high heat. Add the garlic and saute for a minute, then throw in the mustard. After the mustard splutters add the cumin and asafoetida.If skipping the stuffing part just throw in the potatoes and quickly toss in the hot wok until lightly coloured.Throw in the okra and toss quickly.Lastly add all the spice mix, saute gently, turn the heat to low and cook with the lid on.Cook for 10 mins or until done. Between keep gently tossing the dish every 5 mins.Garnish with the rest coconut and coriander.Serve hot with rotis/paranthas/Indian bread. PS: Make a roti roll by stuffing a roti with this vegetable, put a dollop of yogurt and fresh lettuce. Roll the roti and it is ready to eat. This roti roll is useful during travelling or for lunch box.  related searches : Stir
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