indian thali
 Home > Cuisine > Vegetarian Recipes > Ladysfinger










HEADLINES:  


LADYSFINGER
Ladysfinger



The northern region of India comprises the valley -filled Kashmir to the vast field- lands of Punjab. The cuisine also varies widely in this region but the predominant one is the Mughlai one.

For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.

OKRA CURRY WITH YOGURT vegetarian-Dish

Ingredients

  • 500 gms okra (bhindi)
  • 2 tsp urad dal (white gram)
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 red chilies, whole
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 3/4 cup yogurt, whisked
  • Salt to taste
  • 1/2 coconut, grated
  • 1/4 cup cashew nuts
  • 8-10 curry leaves
  • Oil for frying
Okra Curry With Yogurt

Method

  • Grind together the coconut and cashews to a fine paste. Keep aside.
  • Remove the base and tip of each okra and cut into halves.
  • Heat oil in a frying pan and deep fry the okra for 5-10 minutes.
  • Drain excess oil and keep aside.
  • Reheat 3 tbsp of the same oil in another pan, add mustard seeds, cumin seeds, urad dal, curry leaves and fry for a minute.
  • Also add onion and fry until golden brown.
  • To this, add tomatoes, chili powder, turmeric coconut paste and salt. Cook until the oil gets separated.
  • To the yogurt, add 1 cup of water and mix into the masala.
  • Bring to a boil stirring continuously.
  • Now add fried okra, cover the pan and simmer for 10-15 minutes.
  • serve hot with chapaties or pulao rice.

OKRA IN SPICY GRAVY vegetarian-Dish

Ingredients

  • 1/2 kg tender okra (bhendi)
  • 2 large onion, chopped finely
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tbsp oil
  • Salt to taste
Okra in Spicy Gravy

Method

  • Fry chopped 1 onion, minced 4 cloves garlic, grated 1/2 cup coconut, in oil and grind to a fine paste.
  • Mix 1/2 cup tamarind juice, salt to taste and make a fine paste.
  • Mix 1 tsp ginger-garlic paste, chopped 3 green chilies, 3 tbsp coriander leaves and grind to a fine paste.
  • Wash and dry the bhendis. Cut off the tips and stalks. Slit each down to 3/4th of it's length.
  • Mix all three ground pastes and stuff the bhendis with the mixture.
  • Heat oil in a pan and add the remaining chopped onions. Fry them until brown. To this, add turmeric, garam masala, chili powder and salt to taste. Fry for another 2 minutes.
  • Arrange the stuffed bhendis over this masala. Cover with a deep lid and pour water into the lid.
  • Cook on a low flame till bhendis are tender.
  • Serve hot with parathas.

BENDI PYAZ vegetarian-Dish

Ingredients

  • 250g okras (Bendi)
  • 250g onions, chopped
  • 30g green chilies, sliced long
  • 1 bunch coriander leaves
  • 1/4 tsp turmeric
  • 75g oil
  • Salt to taste
Bendi Pyaz

Method

  • Wash the okras, pat dry and cut into 1" pieces.
  • Heat oil in a pan, add okra pieces, onions, green chilies and cook for 15-20 minutes on low heat by covering with a lid. Stir occasionally.
  • Now, add salt, turmeric, chopped coriander leaves and stir well.
  • Serve with parathas.

CRISPY FRIED OKRA vegetarian-Dish

Ingredients

  • 500 gms okra (bhindi)
  • Juice of 2 lemons
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 2 tsp chaat masala
  • 1 tsp ajwain seeds
  • 1 tsp amchur powder
  • 1 tbsp ginger-garlic paste
  • 50 gms gram flour (besan)
  • Oil for frying
  • Salt to taste
  • 2 tbsp ginger, julienned
  • 5 green chilies, sliced
Crispy Fried Okra

Method

  • Snip off both the ends of the okra and slit lengthwise.
  • Spread the okra in a flat dish and sprinkle evenly with salt, lemon juice, chili powder, turmeric powder, chaat masala, ajwain, amchur powder and ginger-garlic paste.
  • Mix gently to coat the okra evenly.
  • Sprinkle gram flour over the okra and mix it to coat the okra evenly.
  • Divide into four portions.
  • Heat oil in a kadai until it is smoking.
  • Add one portion of the coated okra slices, gently separating them with a fork, so they do not stick to each other.
  • Fry till crisp and brown.
  • Repeat the process for the remaining okra slices.
  • Garnish with ginger juliennes and green chilies.
  • Serve hot with chapaties.