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.

Do you like this recipe and picture? please leave me a line to make me smile, as it was a tough task to try these ladoos twice and click step wise pictures with one hand cooking and one hand clicking pictures to share with you all..

My favorite food for a picnic would be Idly with tomato thokku.  If we plan to eat our break fast on the way of travel, i prepare chinna vengaya thokku (small onion chutney) or tomato thokku to have with idlies. these two thokku varieties will perfectly go with idly.



This thokku is easy to prepare, the thing is it takes 30-45 minutes of slow cooking. it keeps well in room temperature for 2-3 days and can be stored in fridge for about a week.

Ingredients:

Ripe Red Bangalore Tomatoes - 10 (1.2 kg)
Sesame oil - 2 tbsp
Red chilly powder - 3 or 4 tsp's
Mustard - 1/2 tsp
Split urad dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Garlic - 10

Method:

Wash and dry the tomatoes. cut them into quarters and set aside. peel the garlic pods and keep aside.

Heat 1 tbsp of oil and add in all the chopped tomatoes and saute for a minute or two. tomatoes turn soft and leave its juices. switch off the flame and cool the sauteed tomatoes.

Grind the cooled tomatoes along with its juice. you can grind it finely or little coarsely depending on how you like to eat. i grinded little coarsely.

Heat a pan, add a tbsp of sesame oil and add mustard and let it pop. now add fenugreek and split urad dal. add the garlic now. once they get roasted, pour the grounded tomato and give a mix.

Add salt to taste and 3 tsp's of red chilly powder. mix well and reduce the flame to medium low. cover the pan with its lid and let the thokku simmer for about 30 - 45 minutes. keep checking in middle, else thokku may stick to the bottom of the pan and get browned.

Once the thokku gets thickened, switch off the flame and let it cool. then transfer it to a clean glass jar.

My kiddo boy had  his quarterly leave for the past 2 weeks, which made me stay away from blogging. My boy suddenly got interested to learn cooking during this holidays. maybe it could be because of junior master chef. We both had fun time in kitchen, cutting veggies, cracking eggs, making half boils, etc. He tasted the food for salt and spiciness and gave a good verdict! did i tell you, he is very much interested in styling the food and clicking pictures.



Bitter gourd is one vegetable, which hubby buys quite often. i usually prepare pavakkai pitlai or pavakkai curry or fries with it. This stir fry recipe is so easy one and can be made without any fussy methods.

serves 2
prep time - 5 minutes
cooking time - under 15 minutes

Ingredients:

Bitter Gourd - 2
Onion - 1
Oil - 1 tbsp
Mustard - 1 tsp
Split urad dal - 1/2 tsp
Curry leaves - 1 sprig
Red chilly powder / Sambhar powder - 2 tsp's

Method:

Trim the head and tail of bitter gourd. wash and dry the vegetable. Slit the vegetable into two. hold it tight without separating. chop the bitter gourd into thin slices.

Heat a pan, add oil and heat it. then add mustard and urad dal, let the mustard burst. then add the finely chopped onion and saute till it turns translucent.

Now add Chilly powder and salt to taste. then add finely chopped bitter gourd and stir fry it for about 7-10 minutes in medium flame.

It it sticks to the pan add a bit of oil or sprinkle water. let the bitter gourd get cooked and coat well with the onions.
Garnish with corriander leaves and remove the stir fry to serving bowl.

Tastes good with Sambhar rice.



Note:

Add more chilly powder as per your taste, as it balances the sourness of bitter gourd.