BHINDI DO PYAZA

Bhindi do pyaza is a popular North Indian dish involving okra and onions. As the name implies,it comprises of bhindi, Hindi name for okra and pyaz meaning onion in Hindi. Do, is  two in Hindi- Onion is incorporated twice in this dish; in two different ways- finely chopped and big square pieces.You can pair it with chapati,phulka,naan,puri,jeer a rice and cooked plain rice.

 

 

INGREDIENTS :

OKRA-  500 GRAMS

ONION- 4 NOS ( Finely chopped- 2 nos, Big chunks - 2 nos)

TOMATOES- 2 NOS

KASOORI METHI- 1 TSP

CHOPPED CORIANDER LEAVES- 1/2 CUP

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN POWDER- 1/4 TSP

FENNEL POWDER- 1/4 TSP

AAM CHUR POWDER- 1/4 TSP 

GARAM MASALA POWDER- 1/2 TSP

SALT TO TASTE

OIL- 1 TBSP

KALA JEERA/ KALONJI- 1 TSP

CRUSHED GINGER GARLIC-  1 TSP

PROCEDURE :

1. In a pan heat oil. Then add kalonji,finely chopped onions,salt. Fry till the onions turn translucent.

2. Wash,wipe and chop okra. Fry chopped okra separately in another pan after adding salt and keep it aside. Cut onions into big square pieces. Fry chopped big onion pieces separately and keep it aside.

3.Add crushed ginger garlic over the sauteed onions and fry till the raw smell of the paste evades.

4. Now add in chopped tomatoes,all the spice powders and fry well till the spice powders blend well.Add little water to the paste and simmer in mild heat. 

5. Now add crushed kasoori methi leaves. Transfer the fried okra,fried onions to the gravy and mix well. Simmer the gravy in mild heat for a minute and switch off.

6. Garnish with chopped coriander leaves and serve.

                     

BANANA STEM THORAN

Thoran is an integral part of Onam sadhya- A rich spread of vegetarian delicacies,served during Onam festival. It is basically a vegetable stir fry involving any kind of veggie.Generous amount of coconut shavings infuses a nice flavour to Thoran. Besides,coconut oil too lends a nice aroma and taste. You can pair it with sambar,rasam,kuzhambu. I love to have it with plain rice with a dollop of ghee.

                               

 

INGREDIENTS :

BANANA STEM-  2 Medium size

ONION-  2 Medium size

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 3/4 TSP

SALT TO TASTE

INGREDIENTS TO GRIND 

COCONUT GRATINGS-  2 TBSP

GREEN CHILLIES-  2 NOS

GARLIC CLOVES- 4 NOS

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES- 5-6 NOS

FOR TEMPERING :

COCONUT OIL- 4 TSP

MUSTARD- 3/4 TSP

URAD DAL-  3/4 TSP

CURRY LEAVES- 1 SPRIG

PROCEDURE :

1.Chop banana stem into pieces. Take out the fibre as you chop the stem. 

2. Transfer the chopped pieces to a container filled with water. Keep the veggie pieces immersed in water to avoid discoloration.

3. Grind the ingredients cited in the column to a coarse paste without adding water.

 

4.In a pan add coconut oil. When it is hot enough, add all the ingredients cited in the column - for tempering. 

5. Now transfer the chopped onions over the tempering. Add salt and fry till the onions turn translucent.Add chilli powder over it and saute till raw smell of the powder disappears.

6. Drain the water from the chopped veggies and boil it using fresh water along with salt and turmeric powder.

 

7. Transfer the boiled veggie pieces over the sauteed onions and mix well.

 

8. Now add the coarse coconut paste over the sauteed onions and banana stem pieces and fry in mild heat for a minute and switch off. 

ROASTED GRAM DAL & ONION CHUTNEY

I stumbled upon this amazing chutney in one of the cooking videos. My mom has prepared this chutney umpteen times. But she always incorporates coconut shavings and chopped coriander leaves along with the above cited ingredients. The uniqueness about this chutney- It tastes like coconut chutney; but it doesn't contain coconut. If you are running out of coconut, then you can readily prepare this chutney and serve it as coconut chutney. People will never know until you disclose the secret. 

 

 

 INGREDIENTS :

ONIONS-  2 NOS ( Medium size )

GARLIC CLOVES- 4-5 NOS

GREEN CHILLIES- 2 NOS

ROASTED GRAM DAL- 5 TSP

FOR SEASONING :

OIL- 3 TSP

MUSTARD- 3/4 TSP

URAD DAL-  3/4 TSP

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. In a pan add 3 tsp of oil and transfer chopped onions and saute till it turns translucent. Add salt to it.

2. Now throw the minced garlic cloves, green chillies and saute well. Also roast the lentil along with it.

3. Now allow all the ingredients to cool and transfer it to a mixer jar.

4. Add little water and grind to a smooth paste.

5. Prepare the seasoning and add it to the chutney.