Vendakkai Kulambu ~ Bhindi curry for rice

Diposting oleh adiba
Senin, 18 November 2013
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VENDAKKAI KULAMBU

Watching the last match of sachin was very emotional. My grand father, uncle and brother are hard core cricket fans at home. i was left with no other option than joining them in cheering for Team India. I remember the days, when my grand father listens to cricket commentary in radio and also the days watching match in television munching snacks like seedai and boiled groundnuts. Those were the days sachin started to play. i started watching cricket in tendulkar era. it was also nice to watch the last match with my son. he kept on asking, why he is retiring, wont he touch the bat again and all.



VENDAKKAI KUZHAMBU

I am a big fan of bhindi. i mostly prefer to have simple vendakkai poriyal with rice. sambhar and this kulambu are other preparations i make with bhindi. Now straight to the recipe.

BHINDI CURRY FOR RICE


Ingredients:

Bhindi / Vendakkai - 10
Shallots - 10 (finely chopped)
Garlic - 7
Tomato - 1 (finely chopped)
Tamarind - a lemon sized
Turmeric powder - a pinch
Chilly powder / Kulambu milagaai thool - 2 tsp's
Corriander powder - 2 tsp's
Salt to taste

BHINDI

For Tempering

Sesame oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 1 sprig

Method:

Soak tamarind in warm water for about 10 mins and squeeze and get the tamarind water ready.

BC1

Heat sesame oil in a pan. add mustard, fenugreek and dry red chilly. let the mustard pop. then add in the shallots and garlic. saute it well, till the onions turn translucent.

Add the chopped bhindi to the pan and saute it for 1 or 2 minutes. then add the tomatoes, turmeric powder, chilly powder / kulambu milagaai thool and corriander powder. mix well with the bhindi.

BHINDI CURRY 2

Add the tamarind water, salt to taste, curry leaves and mix well. add 1/2 cup of water and mix well. close the pan with its lid. let the curry get cooked in medium flame for about 8 - 10 minutes.

CURRY


Check whether bhindi is cooked or not and remove the curry from flame. Serve hot with rice.


BHINDI CURRY

Notes:

You can use big onions instead of shallots. but shallots add great taste to the curry.

This curry goes well with idly, dosa and rice.


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Aloo Bhindi Sabzi

Diposting oleh adiba
Selasa, 19 Februari 2013
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Bhindi is favourite vegetable at home, i prepare sabzi with it quite often. This aloo bhindi sabzi from tasty indian recipes caught my eye and i prepared it today. Both the vegetables made a great combination. sabzi turned out tasty.

Aloo Bhindi sabzi

This sabzi can be served with chapathi's or phulkha's or with jeera rice, peas pulao etc. Iam yet to make phulkha's for dinner to serve with this sabzi!!
aloo bhindi in bhuna masala

                                                          
                                                                  Aloo Bhindi Sabzi



Aloo Bhindi Sabzi Recipe

Prep Time: 10 mins 
Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Sidedish

Ingredients:


recipe adapted from Tasty indian recipes

  • Aloo - 2 (small)
  • Bhindi - 10
  • Onion - 1
  • Tomatoes - 2
  • Green chilli - 2
  • Ginger - 1'inch size
  • Turmeric powder - 1 /4 tsp
  • Red Chilli powder - 1 tsp
  • Corriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Amchur powder - 1 tsp
  • Oil - 2 tbsp (to fry bhindi and aloo)


For tadka:

  • Oil - 1 tsp (for tadka)
  • Mustard - 1/2 tsp
  • Cumin - 1/4 tsp
  • Curry leaves - 1 sprig

Corriander leaves to garnish

Method:

Peel the skin of the potatoes and wash them clean, slice them into a medium thick pieces. also trim the head and tail of bhindi and cut them into two or three pieces.
Heat 2 tbsp oil in a pan and fry the potatoes first, till they are cooked. it takes about 3-4 minutes at high flame. once the potatoes are fried remove from oil and put it on kitchen tissue, so that tissue absorbs the oil. Then fry in the bhindi pieces. it may take 2-3 minutes in medium flame to get fried.


bhindi aloo sabzi

Chop the Onions, tomatoes, ginger and green chillies very finely.
Heat a tbsp of oil in a pan, add mustard and let it pop, then add cumin, green chillies and ginger. saute them for a few seconds and add in the finely chopped onion. once the onions turn translucent, add in the finely chopped tomatoes and saute them well. add salt and turmeric powder and mix well. in medium flame, let the tomatoes get mushy and mix well with the onions.

Then add the red chilli powder, corriander powder, cumin powder and garam masala to the pan and mix well with the onions and tomato mix. once the masala and onions mix well and come together add in the fried aloo and bhindi to the pan and give a mix. add amchur powder or lemon juice and mix well. sprinkle a tsp of water to the pan and scrap the masala's sticking to the bottom of the pan. then remove the sabzi to the serving bowl.

Garnish with finely chopped corriander leaves.
Best served with chapathi, roti or with jeera rice, veg pulao.



Notes:

 You can steam the potatoes than frying. also microwave the bhindi with a tsp of oil in microwave at very high mode for about 4-5 minutes. this way you can avoid frying the vegetables.



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Bhindi sabzi

Diposting oleh adiba
Rabu, 18 Juli 2012
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Its July, and i want to declare that i failed miserably in my resolutions. one of my resolution was to blog frequently. i don't know, something in me is keeping me away from blogging. probably i should change my mindset, go ahead and fight. coming over to bhindi sabzi. 


Bhindi sabzi is one side-dish that i am trying very frequently now a days. this can be prepared quick and makes a great pair with roti or chapathi. Dry vegetable curry is called as sabzi. what i like about this sabzi is, its tangy, as we add amchur powder or lemon juice. and the kasuri methi(dried methi leaves) gives an extra taste. 


If you have sabzi masala, you can use it. you need not add any other spice powders. if you dont have sabzi masala then you have to use various spice powders like cumin powder, curry powder, garam masala, amchur powder and kasuri methi. 


                                                                Bhindi Sabzi
                                                                                                                            Print this post 

serves - 2
preparation and cooking time: less than 30 minutes

Ingredients:

  • Okra / Bhindi - 250gms
  • Onion -1
  • Tomato - 1
  • Green chilli - 1
  • Ginger - 1 inch size (finely chopped)
  • Garlic - 3 cloves (finely chopped)
  • Turmeric powder - 1/2 tsp
  • Curry powder or Sambhar powder - 2 tsp
  • Cumin powder - 1/4 tsp
  • Garam masala / Kitchen King masala - 1/4 tsp
  • Amchur powder - 1/4 tsp or Lemon juice - 1 tsp
  • Kasuri methi - 1/2 tsp
  • Oil - 3 tbsp
  • Cumin - 1/2 tsp
  • Curry leaves - 1 sprig
Method:

  1. Chop the onions and tomatoes finely. slit the green chilli and set apart. chop the head and tail of bhindi's and cut them diagonally as 2 inch sized pieces. 

  2. Heat 2 tbsp of oil in a pan and fry the bhindi pieces for about 2 minutes. remove them from pan and set apart.

  3. Heat the rest of oil in a pan, add cumin, garlic, ginger, green chilli and curry leaves, saute them at medium flame, till they are almost roasted.

  4. Add finely chopped onions and saute till they turn translucent. then add finely chopped tomato and saute till till they turn soft and mushy. add salt, turmeric powder and mix well. 

  5. Add salt to taste, curry powder, cumin powder, garam masala and amchur powder and mix well with the onion and tomato mix. 

  6. Then add the fried bhindi to the pan and mix well with the masala's. keep the flame in medium and cook the bhindi in the pan with its lid covered for about 3 - 4 minutes. make sure to check the bhindi in between, so that they don't stick to the bottom of the pan and get burned.

  7. Once the bhindi is cooked, add kasuri methi and lemon juice(if amchur powder is not added) and mix well. switch off the flame and garnish with corriander leaves.

Serve with roti or chapathi.



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