A yummy variation of the very popular Vangi Baath from Andhra/Karnataka, this one simply replaces the eggplant with okra and throws in some garlic seasoning. The recipe is sure to find a lot of takers among the kids who usually shun the eggplant version. I personally love it as it is very easy to make and it is one of the best (and easiest) things that one can with leftover rice.
Read on for the easy breezy recipe -
Preparation Time - 15 mins ( if you have cooked rice else add time needed to prepare rice )
Ingredients -
For the Masala
Preparation - Cut the ladies finger into 1 1/2 inch long pieces.
Cooking - Heat 1 tsp oil in a frying pan. Add all the ingredients for Masala and fry till a fragrance starts to fill the kitchen. Remove and allow to cool a bit. Grind into a fine powder.
Heat 2 tsp oil in a wok. Add the ladies finger pieces along with a bit of salt and turmeric. Fry till cooked.
Add 1 1/2 tsp of the Masala Powder ( I keep it less spicy ) along with the tamarind paste (diluted with 3-4 tsp water). Fry for 1 minute.
Add the cooked rice and mix in. Adjust salt.
Heat 1 tsp oil for the tempering. Add broken red chilli, asafoetida, fenugreek seeds, mustard seeds and urad dal. After urad dal turns a little brown, add garlic, cashews and curry leaves. Pour the tempering over the rice. Mix in.
Serve hot with appalam and papad.
Note -
1. If you want to keep it more healthy, swap the white rice with brown rice/parboiled rice.
2. If preparing this for your kid, do remember to cut the okra into tiny pieces and go easy on the powdered masala.
Read on for the easy breezy recipe -
Preparation Time - 15 mins ( if you have cooked rice else add time needed to prepare rice )
Ingredients -
- 1 cup cooked rice
- 10-12 ladies finger
- 8-10 cashews
- 2 tsp whole urad dal (skinless)
- 1/2 tsp thick tamarind paste
- 1 red chilli
- 1/2 tsp mustard seeds
- a pinch of fenugreek seeds (optional)
- 7-8 curry leaves
- 3-4 garlic flakes (crushed)
- a pinch of asafoetida
- 4 tsp cooking oil
- 2 pinch turmeric
- salt to taste
For the Masala
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fenugreek (methi) seeds
- 6-7 cloves
- 2 red chilli
- 1 marathi moggu
- 1 inch cinnamon
- 2 tbsp split urad dal
- 1 tsp oil
Preparation - Cut the ladies finger into 1 1/2 inch long pieces.
Cooking - Heat 1 tsp oil in a frying pan. Add all the ingredients for Masala and fry till a fragrance starts to fill the kitchen. Remove and allow to cool a bit. Grind into a fine powder.
Heat 2 tsp oil in a wok. Add the ladies finger pieces along with a bit of salt and turmeric. Fry till cooked.
Add 1 1/2 tsp of the Masala Powder ( I keep it less spicy ) along with the tamarind paste (diluted with 3-4 tsp water). Fry for 1 minute.
Add the cooked rice and mix in. Adjust salt.
Heat 1 tsp oil for the tempering. Add broken red chilli, asafoetida, fenugreek seeds, mustard seeds and urad dal. After urad dal turns a little brown, add garlic, cashews and curry leaves. Pour the tempering over the rice. Mix in.
Serve hot with appalam and papad.
Note -
1. If you want to keep it more healthy, swap the white rice with brown rice/parboiled rice.
2. If preparing this for your kid, do remember to cut the okra into tiny pieces and go easy on the powdered masala.