Bharwan Bhindi | Okra Stuffed with Indian Spices : Punjabi Recipes

I generally avoid buying okra. Not because, I don't like it.., but I feel it takes a helluva time to prepare it. Even if I buy, I make either bhindi besan or bendekai gojju. However recently when I bought okra, my friend suggested me to try out bharwan bhindi. She referred the Harpal Singh's recipe. I tried his recipe & we all liked it. You can try it too!

Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 2-3

Ingredients:
Okra: 1 lb/ 0.5 kg
Onion: 1 medium sized or 1/2 cup cubed onions
Ginger: 1 inch piece, finely chopped
Garlic: 2 pods or 4 -5 small pods, julienned
Green chili: 2 nos, slit
Oil: 2 tbsp

For the stuffing/spice powders:
Coriander powder: 2 tbsp
Cumin powder: 1 tsp
Amchur powder (Mango powder): 1 tsp
Chaat masala: 1/2 tsp
Salt: As needed
Red chili powder: 1 tsp, more or less
Asafoetida: a big pinch
Turmeric: 1/4 tsp

Method:
With a damp towel, clean the okra & let it dry completely. Or, you could also wipe the with a dry paper towel instead of air drying it. Trim the edges of the okra & make a slit in the center of the okra leaving 1/2 inch gap on each side.

Mix all the spice powders including salt in a small bowl.

Fill in the spice powders carefully in the okra. Keep the stuffed okra aside.

Heat oil in a broad pan. When oil is hot, throw in the garlic & ginger. When garlic turns golden brown, throw in the slit green chili.

Add the cubed onion & saute till the onions are translucent.

Add the stuffed okra & if you have any left over spice powder mixture, pour it over the okra.

Mix the okra gently & cook it covered on a medium heat. Do stir in between to avoid burning of the okra & the spices. Cook for about 15 mins until the okra is soft, but not mushy.
Remove it from the heat & garnish it with coriander leaves. Serve the stuffed okra hot with roti (Indian bread) or rice and lentils.

Notes: 

• It is important to use equal sized okra to ensure even cooking.Also, do not buy long okras. 
• Okras are very slimy. Hence, it is important to dry the okras completely before slitting them.
• Shallots taste much better than the normal onions. If you get shallots, use them instead of the onions. 

Cabbage Sabzi | Patta gobhi sabzi | Cabbage Palya

Cabbage is known as yele kosu in Kannada.

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

Ingredients:
Shredded Cabbage: About 5 cups
Frozen Peas: 1/2 cup, refer notes
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-5 nos, torn
Turmeric powder: 1/4 tsp
Red chili powder: 1-1.5 tsp, more or less
Coriander powder/dhania powder: 1 tsp
Salt: As needed
Sugar: 1-2 tsp, more or less

For the garnish:
Coriander leaves: 2 tbsp, finely chopped

Method:
Heat oil in a broad sauce pan. When oil is hot, throw in the mustard & cumin seeds.

When mustard seeds crackle, add the curry leaves. When leaves wilt, throw in the shredded cabbage.

Give it a mix. Then add the salt, red chili powder, coriander powder and mix.

Cook the cabbage covered for 2 mins.
Add the sugar, green peas.

Mix it well and cook the cabbage covered for about 5-7 mins. Keep stirring once a while to avoid burning of cabbage.
The cabbage should get cooked by 7-9 mins.

Turn off the heat once the cabbage is cooked & yet firm.
Add the coriander leaves & mix.
Serve the sabzi/palya hot with roti or rice.

Notes:
If you are using fresh peas instead of frozen, make sure to boil the peas before adding it to the sabzi.
I did not have coriander leaves. So, I skipped it.
Instead of peas, you could add cubed potatoes too. Ensure to make small cubes of the potatoes for faster cooking.

Gorikai Palya Recipe | Jawalikai Palya | Gawar sabzi : North Karnataka Style

 How to make cluster bean dry sabzi? 
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To know more about cluster bean/guwar refer here. Cluster beans are rich in fiber. They act as good laxative. They control the blood pressure, and good for diabetic patients too. There are numerous health benefits of cluster beans. You could read more about them here.

My mom makes gorikai masale palya which we all like. Other than that, I make this gorikai bhath. During a casual talk with my neighbor I asked her what else I could make with the cluster beans. She gave me this recipe & I prepared it the same evening. I liked the simplicity of this dish & it hardly takes any time to get it done.

She is from Raichur,  and this is how she and her mom makes the gorikai palya.

Preparation Time: 10 mins
Cooking Time: 20-25 mins
Serves: 2-3

Ingredients:
Cluster bean | Gorikai : 1 lb
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1 tsp
Curry leaves: 3-4 nos, torn
Red chilli powder: 1/2- 1 tsp
Coriander powder: 1/2 tsp
Garam masala: 1/2 tsp

Turmeric powder: a pinch

Roasted peanut powder: about 1/4 cup
Salt: As needed

Method:

Trim the edges of the cluster bean & chop them fine.

Add oil to a pressure cooker. When oil is hot, throw in the mustard seeds & cumin seeds.

When the seeds crackle, add in the curry leaves. When leaves wilt, throw in the chopped cluster beans, salt, red chilli powder, coriander powder, garam masala, turmeric powder & mix.

Add about 1/4 cup of water to the cluster bean mixture & pressure cook in medium-high heat for it for 1 whistle. We do not want any water to be left after the vegetable is cooked. Hence add little water!

Allow the pressure to be released. Add in the roasted peanut powder & mix.
Serve it hot/warm with rice or roti.

Notes: 

• Instead of using the pressure cooker, you could even cook it using the stove top method. The cooking time will increase if you are not using a pressure cooker. And you might need more water too!
• As it's a dry sabzi, do not add too much water while cooking. We need very little water. 
• This is a basic North Karnataka Style palya recipe. You could make similar palya with other vegetables like ivy gourd / thondekai / tendli or french beans too.
• You could adjust the peanut powder according to your preference. 

Beetroot Palya | Boiled & Sauteed Beets : Beginner Series

There are many dishes I cook often & do not take time to click them before serving. Beetroot palya is one such!! I make this palya to go with Indian flat bread/roti and rice. Palya is called poriyal in Tamil.

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 3-4

Ingredients:
Beets: 1 pound
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Skinned black gram/Urad dal: 2 tsp
Gram dal/Channa dal: 1 tsp
Green chillies: 3-4 nos
Curry leaves: 4-6 nos, torn
Salt: As needed
Sugar: 1/2 tsp, optional but recommended
Vaate huli pudi*: 1/2 tsp (refer notes)

For the garnish:
Grated coconut: 3 tbsp, fresh or frozen

Method:
Trim the edges of the beets.Add sufficient water to the pressure cooker & drop in the beets along with the skin. Pressure cook the beets for 1 whistle or 15 mins on medium-high heat.
Let the beets cool. Once the beets cool down to room temperature, peel the skin of the beets (Refer notes).
Dice the cooked beets.
In a saute pan, heat oil. When oil is hot, throw in mustard seeds, cumin seeds, urad dal & channa dal.

When dal turns golden brown, add in the green chillies & the curry leaves.

When curry leaves wilt, add the diced beets, salt, sugar, and vaate huli powder.

Toss in medium heat for the seasoning to blend in. Cook it covered on a low heat for another couple of minutes.

Turn off the heat & add the grated coconut. Mix well & serve it with rice or Indian flat bread/roti.

Notes:

• Vaate huli pudi or powder is a tangy powder. It is used as a souring agent for stir-fried vegetables (palya in Kannada)by my mom-in-law. It is available in Mangalore/Udupi/Sirsi Districts of Karnataka. It is available in few specialty stores in Bangalore too. I do not have much information about this powder. I would be happy if someone would share more info about this fruit. You could substitute this powder with amchur powder/dry mango powder.
• Once the beets are cooked, the outer skin can be peeled easily. As easy as peeling the skin of a boiled potato!

Badanekai Palya | Simple & Quick Eggplant Stir-Fry

I get to answer many questions like how has life changed after you moved? As a SAHM now, don't you get bored at home & many such! I feel, it is all your perception towards life. You can enjoy wherever you are or whatever you do. I do accept that there are some limitations here, but you are the best person to decide how to keep yourself occupied.

After moving here, I kept myself busy in knitting (along with my blog!). I learnt ABC of knitting with the help of youtube. Kudos to the internet!! Now, I have knit couple of scarfs & at least half a dozen hats!! Here is a glimpse of one of my recent hat. My son proudly tells his friends " See my new hat. My mamma knit it for me".

Now back to business. This is my granny's quick & easy recipe that goes well with rice or roti.

Ingredients: (Serves 3-4)

• Chinese eggplant/Long purple eggplants: 1 pound
• Tomato: 2 medium sized
• Bell pepper: 1 small, optional, seeded
• Turmeric powder: a big pinch
• Red chilli powder: 1/2 tsp, more or less
• Cooking oil: 1 tbsp
• Mustard seeds: 1/2 tsp
• Urad dal: 1 tsp, optional (refer notes)
• Channa dal: 2 tsp, optional (refer notes)
• Green chilies: 3 nos
• Curry leaves: 3 nos, torn
• Salt: As needed.
• Jaggery/Sugar: 1/2 tsp
• Few tablespoons of water.
• Lemon juice: 1 tsp, optional

Method:

Dice the tomatoes, bell pepper & Chinese eggplant. 

Slit the green chilies.
Keep the diced eggplants in salt water. This helps in reducing the bitterness of the eggplant & also prevents it from browning.
Heat the oil in a wok. When oil is hot, throw in the mustard seeds, channa dal & urad dal.
When dals turn golden brown, throw in the curry leaves & green chilies.
Drain the water from the eggplant.
When curry leaves wilt, add in the tomatoes & saute till tomatoes are coated with oil.
Throw in the diced eggplant, bell pepper, salt, sugar, turmeric powder & red chilli powder.
Mix well & add couple of tablespoons of water.Cook it covered for 5 mins on medium heat. Keep stirring in between for even cooking.
Remove the lid & cook again for a couple of minutes. Eggplants should become very soft. Remove it from the heat.
Squeeze in the lemon juice & serve it hot with rice or roti.

I served mine with sabudana rotti.

Notes:
Urad dal & channa dal adds crunch to the plain stir-fry. If you do not like it, you are free to skip it.
Adding bell peppers are also optional.
Try not to skip adding sugar or jaggery. It reduces the bitterness of the eggplant & enhances its flavor.

Simple potato roast with fenugreek leaves | Aloo methi :Dry sabzi

This dish is nothing to fancy about. It is a very simple & quick stir-fry that can be whipped in less than 30 mins. It tastes great as a side dish with roti, rice-dal or paratha!

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 2-3

Ingredients:

• Potatoes: 3 medium sized
• Methi leaves/fenugreek leaves/menthe soppu: 1 cube, frozen (approximately 1/2 cup, fresh methi leaves)
• Oil: 1 tbsp
• Cumin seeds: 1 tsp
• Ginger-garlic paste: 1 tsp
• Turmeric: 1/4th tsp
• Red chilli powder: 1 tsp
• Coriander powder: 1 tsp
• Salt: As needed.

Method:
Wash the potatoes, peel the skin & dice them. Soak the potatoes in water.
Thaw the methi leaves.
Heat oil in a broad pan. When the oil is hot, add cumin seeds. When cumin seeds turn brown, add in the ginger-garlic paste. Saute till the raw flavor of the ginger-garlic disappears.
Throw in the methi leaves & saute for a couple of minutes.
Drain the diced potatoes & add the potatoes the sauteed methi leaves. 
Add the chilli powder, turmeric powder, coriander powder & mix well. 
Cook it covered until the potatoes are almost done. Keep stirring in between to ensure the potatoes doesn't burn & get cooked evenly. 
Add the salt & mix well. Keep cooking until the potatoes are soft.
Turn off the heat & serve it hot!

Notes:

• This is a very basic & a simple potato roast. You could add other vegetables too, to make this dish more nutritious & interesting. I sometimes add in green peas or cauliflower. 
• If you are using fresh methi leaves, separate only the leaves from the stem and wash thoroughly before adding!

Broccoli ka kheema/Minced broccoli with Indian spices

These days, I am experimenting more with broccoli recipes with Indian spices. This is a very simple, subtle & a crunchy dish that goes well with rice. This is unlike the normal gobi kheema recipe that uses tomato puree. I make this often for weekday lunch. My son relishes this dish with some ghee & rice. I coined the name broccoli ka kheema, could not think of a better one :)

Preparation time: 5 mins
Cooking time: 5-7mins

Ingredients: (Serves 2)
Broccoli: 2 cups, shredded
Garlic: 3 pods, minced
Spice powder: 1.5 tsp (I used this spice powder. Infact you could use any spice powder of your choice)
Red chilli powder: 1/2tsp
Oil: 1 tbsp
Nigella seeds/Kalonji: 1 tsp
Cumin seeds: 1/2 tsp
Salt: According to taste
Lemon juice: 1 tsp, optional
Coriander leaves: 1 tbsp, finely chopped

Method:

• Shred the broccoli. I let my chopper do it for me!
• Heat oil in a broad skillet. When oil is hot, add kalonji & cumin seeds. When seeds leave out a nice aroma, add the garlic & saute till the garlic turns golden.
• Throw in the shredded broccoli & mix.
• Add the salt, spice powder, red chilli powder & cook it on a medium heat for 3-5mins. Keep stirring in between. 
• After the broccoli is cooked, increase the heat to high-medium & keep stirring continuously for 2-3mins. This step will ensure to remove all the moisture from the broccoli & make it crisp & crunchy.
• Turn off the heat. Add lemon juice & coriander leaves. Mix well & serve it as a side dish for rice.

Notes: 

• Do not get tempted to sprinkle water, we need this dish crunchy! 
• I have tried this dish with variety of spice powders including sambar powder. Some spice powders that could be tried are kitchen king masala, pulao masala, sambar powder, curry powder. 
• You could even mix the spice powder, oil, garlic, broccoli & roast it in the oven! I will try it next time & update the result here. 

Mashed broccoli & cottage cheese/Broccoli-paneer burji

I love broccoli where as my family prefers to avoid it. Hence I try to hide this vegetable. One trick that always work for me is to mix it with the vegetable that they absolutely love. I tweaked the Paneer Burji recipe by adding loads of my favorite spices. This gets done very fast & is a great side dish for phulkas or plain paratha (whole wheat Indian bread).

Bland paneer & broccoli becomes very flavorful with this spice powder & tastes great.The spice powder mentioned below comes handy while preparing many dishes.

Ingredients:
Paneer/Indian cottage cheese: 1.5 cups, grated
Broccoli: 2 cups, shred
Green peas: a fistfsul, fresh or frozen (optional)
Oil: 1 tbsp
Garlic: 2 pods, minced
Onion: 1, med sized, finely chopped
Cumin seeds: 1/2 tsp
Kalonji/Nigella: 1/2 tsp
Red chili powder: 1/2 tsp, optional
Spice powder: 1 tbsp, refer below for the ingredients.
Salt: According to taste
Lemon juice: 1/2 tsp, optional.
Coriander leaves: 1 tbsp, finely chopped

For spice powder:
Fennel seeds: 1 tsp
Coriander seeds: 1 tsp
Cumin seeds: 1/2 tsp
Red chili powder: 1 tsp
Garam masala: 1 tsp
Amchur powder: a big pinch

Method: 
Spice powder:
Dry roast the fennel seeds, cumin seeds & coriander seeds. Allow them to cool. Make a fine powder of the dry roasted seeds. Scoop out the powder & mix the garam masala, red chili powder, amchur powder. Store this powder in a air-tight container. You could use this spice powder to make several types of stir-fry/sabzi or curry.

For burji:

• Wash the broccoli. Drain it in a kitchen towel & shred/grate the broccoli.
• Grate or mash the paneer. 
• Heat oil in a broad wok/pan. When oil is hot, add cumin seeds. When seeds turn golden brown, add kalonji. Saute for 10secs. Throw in the garlic & saute till garlic turn golden. 
• Add the onion & saute till the onions sweat (around 2-3 mins).
• Add the shred broccoli, green peas to the oil & saute for 2-3mins.
• Add the paneer, salt, spice powder, extra red chili powder & mix well. 
• Cook the mixture on a medium flame for 5-7mins. Turn off the heat.
• Add lemon juice, coriander leaves & mix.
• Serve it hot with a bread of your choice.

Notes:

The measurement mentioned for broccoli & paneer in this recipe is completely your choice. Adjust according to what you have at hand. 

Simple Alugadde palya (Aloo Sabzi) (Dry Potato Curry)

Alugadde palya tastes great as a side dish with any kinds of dosas(Indian crepes). I normally add few vegetables to make it more healthier. Here is my version of the tasty alu sabzi.

Ingredients:

Boiled & mashed potatoes: 2 cups

Boiled vegetables: 1 cup (I normally use frozen carrot, corn & green peas mixture).

Onion: 2 medium sized (sliced)

Green chilli paste: 3/4 tsp (Adjust according to your needs)
Ginger-Garlic paste: 1 tsp
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Curry leaves 6-8 nos
Salt: According to taste

For garnishing:
Coriander leaves: 2 tbsp
Lemon juice: 1 tsp (optional)

Method:

• Boil the vegetables & allow them to cool (This step is not required for frozen vegetables).
• Meantime, heat a broad pan & add oil to it. When oil is hot, add mustard seeds, cumin seeds & urad dal. When mustard seeds splutter & dal turn golden brown, add curry leaves & green chilli paste. Saute for 30secs.
• To the tempering, add the onions & saute till onions become translucent. Add the ginger-garlic paste & saute for 2-3mins. 
• Drain out the water completely from the boiled vegetables. Add the drained vegetables to the pan. 
• Mash the potatoes gently & add the potatoes to the pan. 
• Add salt, turmeric. Mix well. 
• Cook it on a medium heat for a minute or two.
• Remove from heat. Add the lemon juice & garnish with coriander leaves.

Notes:

• Chopped green chillies could be used instead of green chilli paste.
• Ginger-garlic paste could be omitted(if you do not prefer it).
• If you are using frozen vegetables, thaw them and add along with onion