Friday, August 17, 2007
Ladies Finger ( Okra, Bhindi, Bendakaya, Vendakaya) is one of the best loved vegetables at our home. That is one veggie that the kids eat without making even a little bit of a fuss. Usually we just chop it up and fry it and it tastes very nice with typical home food of dal and rice.
But on special days, we try to do something different. Or just for a change of tastes and flavours to eat with rotis.
In my early days of cooking, I came across this recipe which sounded very easy. Few ingredients, favourite vegetable, lightly fried.....
I am not sure of the source of this recipe as it has been written in my dog-eared recipe book many many moons ago.
It is very easy to assemble. Most of us will have all the ingredients required in our pantries. But let me warn you... There is one cumbersome process. Stuffing.. It can take a while and as the quantity reduces a lot in the cooking process, we need to make a larger quantity. The advantage is that the stuffing can be done much earlier while watching TV or doing something else. But I can promise you, the end result is worth every moment of effort you put into it.
Also, for all those bachelors out there looking for easy recipes, this is for you.
1/2 kg Ladies Finger
1/4 kg Shallots (optional)
1 teaspoon salt
1 teaspoon haldi or turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon jeera or cumin powder
1 & 1/2 teaspoon amchur powder( dried mango powder)
Oil for shallow frying.
Wash and thoroughly dry the okra.
Top and tail the okra. ie cut the top bit and bottom bit of each okra.
Make two cuts along the length of the bhindi on opposite sides without cutting through.
If using shallots, make the cuts in the form of a cross on the bottom (not on the stem side). I did not have any shallots so they are not in the picture :).
Shallots are little more painful to stuff, as they are so much tinier. But on the other hand, they enhance the taste of the dish a lot.
On a plate mix all the dry ingredients till well blended together.
Stuff this dry mixture into the cuts in the bhindi. Let there be enough stuffing to ensure a lot of taste after it is ready.
Heat a shallow pan till medium hot. Pour in about 2 tablespoons of oil. When the oil gets hot, add as many bhindis as the pan can hold without crowding. Shallow fry till the colour changes to a darker shade and the bhindi is completely cooked.
Serve hot along with rotis, dal and raw onions sliced.