May 092012
 

This month for Radhika’s Blog Hop I’m paired with Shree Rao. I had few recipes marked to try from her blog when the blog hop pairs were announced. As usual I completely lost track of the date, this is what’ll happen if my brain is overloaded with too many things to do ;). I wanted to try one of the baking recipes but my family will just scoff at me if I serve another baked goodie for dinner, so off I went in search of some curries/gravies and this very delicious recipe which slid during my initial search caught my eye this time. I love ‘okra/vendakai/lady’s finger/Bhindi’. Its my kids favorite too, but we don’t get the tender, fresh ones that we get in India rather the okras that we get here can be best described as the ‘dwarf okras’. Even so, I sometimes buy and freeze them as much as possible to enjoy it as and when I please. I followed Shree’s recipe mostly but with little modifications to suit my family’s taste palate. I served this curry with tofu rotis (I’ll post the recipe later) and it was very delicious and unique. This one is a definite keeper. What say?

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Ingredients:

Bhindi/Okra — 2 cups (cut in to 1″ pieces)

Potatos — 2 medium (boiled and cut in to cubes)

Tomato – 2 medium (chopped)

Onion – 1 cup (thinly sliced)

Cashew Nuts – 4

Mustard seeds — 1 tsp

Urad dal – 1 tsp

Curry leaves – 4 – 5 leaves

Coconut – 2 tbsp grated

Rasam Powder – 2 tsp (store bought/home made, I used home made)

Cardamom – 1

Cloves – 2

Cinnamon – 1″ piece

Coriander Leaves — few sprigs for garnishing

Amchur powder/ Mango powder — 1/2 tsp

Salt — to taste

Oil — 4Tbsp

Method:

1. Heat 1 Tbsp of oil in a frying pan, add sliced onions and fry them till they turn translucent. Add diced tomatoes, rasam powder, cinnamon, cardamon, cloves, cashews and fry them till the tomatoes turn mushy and well cooked. Add grated coconut and fry them for another minute. Remove from flame and let it cool completely. Grind them in to a coarse mixture and set aside.

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2. Heat 2 Tbsp of oil in the frying pan and add cut okra/bhindi and cover and cook for a minute. Now add amchur/mango powder(I add amchur/mango powder as it removes the stickiness from the okra) and fry till the okras are well cooked and slightly crisp. Transfer the cooked okras in to a plate or bowl.

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3. Heat oil again in the kadai (I promise, this is the last time for this recipe!!!), add mustard seeds and let it splutter. Now add urad dhal and let it turn reddish brown. Add curry leaves, ground mixture from step 1, salt, and 1 cup of water. Cover and cook for 1 minute on medium flame. Now add diced boiled potatoes, okra, and cover and cook for about 4-5 minutes. Garnish with coriander leaves and serve hot with roti/rice. Enjoy!!!

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  18 Responses to “Chettinad Aloo Bindi Subji”

  1. Mouth watering. Made something similar with Vazhakka/Plantain

  2. looks very tasty. nice flavors. yum yum.

  3. this is looking so delicious. nice photos

  4. Bhindi is one of my favorite veggies!..this recipe must have been very creamy and spicy at the same time..will try this 🙂

  5. Aloo and Bhindi, lovely combo.., Bhindi is my favourite veggie, this recipe must have been very creamy and spicy , looks grogeous, beautiful clicks too…

  6. Curry looks finger licking good.

  7. The curry looks absolutely delicious. Waiting for the tofu paratha recipe

  8. Wow,wat an irresistible subji..Aloo and bhindi together works out wonder na..simply loving it.

  9. nice combo..best vth roti or rice..

  10. I’m a big fan of Chettinad cuisine and totally loved the addition of rasam powder to this recipe which is totally new to me. Thanks for sharing Jayanthi.

  11. Thanks Everyone for your lovely comments.

  12. fingerlicking delicious.

  13. Beautiful pic. and the adition of Rasam powder and amchur sounds very flavorfull nice one.

  14. Looks appealing . A very good idea to mix Bhendi with Aloo. Generally Bhendi is kept out of combos. A good recipe.

  15. What can I comment, when I have such a delicious recipe for my chapatti over here.

    Visit my blog: Hema’s Adugemane

  16. Jayanthi: I tried this dish using only egg plants which is highly detested by my son and he polished it off not recognizing the vegetable! Naturally delighted with this interesting dish!

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