Oriyarasoi is on twitter !

Showing posts with label vegetarian side dish. Show all posts
Showing posts with label vegetarian side dish. Show all posts

Tuesday, September 2, 2014

Kurkuri Bhindi

I have been quite occupied over the last week doing cleaning, rearranging furniture and other household activities. That left me very less time to cook lunch for myself. Hence I would mostly end up doing simple stir-fries (bhaji) which even my kid liked to have with his khichidi . The only day I made rice and dal for lunch, I only had about a dozen ladies fingers sitting in the fridge. As I had cleaned out the fridge the previous day, I did not get time to stock up on the veggies. Being in the mood for something chatpata, I quickly decided to make some crispy ladies finger fries. Even my son is fond of this vegetable so i first marinated it with minimum spice/heat. Keeping aside some of the fries, I drizzled mine with more chilli powder and amchur. Totally lip-smacking dish.

While Kurkuri Bhindi is actually a Rajasthani recipe which is much more flavorsome, mine is just a simplified version of it. Read on for this simple recipe -

Preparation Time - 15 mins

Ingredients -

  • 12-14 ladies fingers/okra
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala
  • 1/4 tsp amchur/chaat masala
  • 1 tsp besan
  • 1/2 tsp rice flour
  • salt to taste
  • oil for deep frying
  • 2 pinch black pepper powder (my special addition)

Preparation - Slit the ladies finger lengthwise and cut into smaller 2 inch long sections ( mine were small so i kept it as such ).

Sprinkle all the spices/masalas over the ladies finger and toss together to coat evenly. Keep aside for 10 mins.

Add the besan and rice flour and mix once again.

Cooking - Heat sufficient oil in wok or deep vessel. Add the ladies finger in batches and fry till they become crispy.

Serve hot as it is or garnished with lemon juice, coriander leaves and tomato slices.

Monday, May 26, 2014

Andhra Tomato Chutney ( Another Version )

A few weeks back, I had posted the recipe of Andhra tomato chutney that is usually served with dosas and uttapams. This time I am back with another version that is usually paired with rice. Easy to prepare and using less oil, it makes for a flavorful side dish. A big "Thanks" to my very sweet neighbor for sharing the recipe with me. (Somehow the color looks much more darker in actual but the pics give it a orange brown hue).

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

  • 3 tomatoes
  • 5-6 shallots
  • 2-3 garlic flakes
  • 2 green chillis
  • 2 tsp urad dal
  • 1/2 tsp cumin seeds
  • 1/2 coriander seeds
  • 1/4 tsp red chilli powder ( optional )
  • a small piece of tamarind
  • 1 tsp oil
  • salt to taste

Preparation - Chop the tomato into big chunks.

Cooking - Heat 1/2 tsp oil in a wok. Add the urad dal, cumin and coriander seeds. Fry till fragrant. Remove and transfer to a plate. Allow to cool a bit before transferring to a mixer jar with the tamarind and salt. Grind into a powder.

Meanwhile add the remaining oil to the wok. Add green chillis followed by the tomato chunks. Fry till tomatoes start to soften a bit. Remove and allow to cool a bit.

Add to the mixer jar and buzz to get a smooth paste.

Finally add the garlic and shallots and buzz for 1-2 seconds. ( small chunks of the shallots and garlic should remain )

Serve with rice.

Wednesday, April 9, 2014

Maseladar Baingan (Spicy Eggplant Curry)

Eggplant is perhaps the most used vegetable in our house. So I try to make various combinations and permutations so that we do not get bored of it. That is why when i saw this recipe in the Sunday edition of TOI, I added it to my To-Do list.

It turned out to be very nice and spicy. Goes great with rotis!!! Read on for the very easy recipe:

Preparation Time - 20-25 mins

Ingredients -

  • Sliced brinjal/eggplant ( 4 cups )
  • Finely chopped onion ( 2 medium )
  • Ginger garlic paste - 1/2 tsp
  • Cumin seeds - 1/3 tsp
  • Chili powder - 1/3 tsp
  • Coriander powder - 1/4 tsp
  • Turmeric - 1/2 tsp
  • Garam Masala Powder - 1/4 tsp
  • Amchur - 1/4 tsp ( But I used 1/2 tsp anardana powder instead )
  • Yogurt - 1/2 cup
  • Lemon juice - 1 tsp
  • Oil - 4 tbsp
  • salt to taste

For the paste -

  • Peanuts - 2 tbsp
  • Sesame seeds - 2 tbsp
  • Mustard seeds - 1/3 tsp
  • Green chillis - 2-3 nos
  • Coriander leaves - 1/3 cup

Preparation - Make a fine paste out of the ingredients listed under 'For the paste'.

Cooking - Add 1 tbsp oil to a wok. Add and fry the eggplant slices for 4-5 minutes. Remove and keep aside.

Add the remaining oil to the wok. Add cumin seeds and allow to crackle.

Add chopped onions and allow to turn translucent. Add the ginger garlic paste and cook till raw smell goes away.

Add all the powdered spices. Fry for 1 min.

Add the masala paste along with salt and fry for 3-4 mins.

Add the beaten curd along with the eggplant slices. Fry for 2-3 mins on medium flame.

Add 1 1/2 cup water slowly. Cover with lid and allow to cook for 6-7 mins.

Remove from wok. Add lemon juice and coriander leaves. Mix well.

Serve hot with rotis.

Note - The original recipe made use of the raw eggplant pieces but I choose to stir fry them as it tastes different ( I like it better this way).

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...