Ingredients:- Bhindi/Okra/Ladyfinger - 250 gm.
- Besan/Gramflour - 2 tbsp.
- Coriander powder - 1 tsp.
- Garam Masala - 1/2 tsp
- Dried Mango Powder/Amchoor - 1/2 tsp.
- Chaat Masala - 1/2 tsp.
- Red Chilli powder - 1/2 tsp
- Saunf/Fennel powder - 1/2 tsp.
- Jeera/Cumin powder - 1/2 tsp.
- Turmeric - 1/4 tsp.
- Salt to taste
- Oil for deep frying
- A pinch of love (This not so secret ingredient always works!)
Method:
- Wash and dry the bhindi. A good way to do this is to wipe the washed bhindi with a washcloth.
- Remove the stem and slice the bhindis the way you like it. You may choose to make thin diagonal slices, small horizontal pieces or split into two vertical slices.
- Add all the spices and salt along with the chopped bhindi into a bowl. Mix well. Keep aside for 30 minutes.
- Add gramflour to the bhindi at the end of 30 minutes. Make sure that the entire mixture is consistent. (I like to use my hand to blend everything together.)
- Heat oil in a kadhaai.
- Deep fry the bhindi until light brown and crunchy. Adjust the frying time based on how soft/crunchy you would like your bhindi to be.
- Blot the excess oil using tissue paper/kitchen roll.
- Serve hot with chapatis or paranthas and curd. You can choose to serve it as a side dish or main course. Works well both ways.
- Eat!
Tip:
Experiment with your food. Add or modify spices and ingredients and make your personalized dish. I suggest experimenting with dried and powdered mint leaves, dried ginger powder, sliced onions, cashew, peanuts, sugar. If you live in India, you have access to a plethora of spices. If you discover awesomeness while doing this, let me know too!
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I randomly decided to create a food blog since I experiment a lot with cooking. This happens to be the first post here since this is what I made for dinner tonight. The picture here is representative, and is taken off the web. Next post on I'll put up pictures of my own dish.
Happy Cooking!
Love,
Doublelifer
New blog? New Hobby or New blog for old hobby??
ReplyDeletenice background on the blog and the sketch on twitter as well... Your work?
@Unsui - New Blog, Old hobby. Thanks, yes I like this background. This is not my work. But the twitter sketch is mine. Thanks! :)
ReplyDelete@dbleyefur - The twitter sketch is very nice, of course I would love to see it in its entirety, and not hidden behind the twitter clutter. You have way with words, so how do you like the 140 words limitation of twitter?
ReplyDeletebtw talking of cooking, will this be vegetarian blog or plan on non-veg recipes as well.
Here is something I tried out over the weekend -
http://on.fb.me/lUYsuu
Thanks a bunch Unsui. That sketch is from aeons ago! Circa 10 years. Thank you again. To look at the image in its entirety, when you click on my profile, there's a couple of miliseconds before the entire page loads. During that time you only see the background image. :D
ReplyDeleteWell, the twitter limit makes you use your words even more effectively than you would otherwise, since the message has to go through in that limit. Besides, it is a microblogging site. Any longer and twitter would be sort of boring - i think. For the few times you need it to be a little longer, there's twitlonger. :)
For my other ramblings there is always blogspot. I don't think I am going to restrict myself to vegetarian cooking here. I guess I'll post what I eat/cook/like. But yeah, most food is likely to be vegetarian, since that's what I usually cook.
I am pretty fond of peri peri too! First look at the picture had me - wow! you made that! then I thought you probably didn't. Or did you? Doesn't look like Nando's to me.
@Doublelifer - I have lived in land of Nando's eons ago. While not a very big fan of Nando’s back then, somehow the quest of peri-peri recipe started 2 weeks ago after seeing pics of Shrimp peri-peri posted by someone on FB, and thus ended up finding the recipe and trying it out over the weekend. Seeing your foodie blog post inspired me to take the pic and post it on FB. You can find the recipe next to the photo. If you have better one please do share it here.
ReplyDeleteIn meanwhile I will try the Bhindi and Karela Recipe, though I find the latter have long prep work (squeezing out the bitter water). my choice of recipes are KISS ;-)
The sketch shows you have good hand :-). Looking forward to more recipes and maybe blog of your sketches.
- Unsui
Oh so you did cook it up yourself! Looks great!
ReplyDeleteI would try it sometime. Big question: Did you like the way it turned out? Any changes you would rather do in the recipe? Also, I see there's a 3 hour waiting time in this one too! How did you wait that much? :)
Also, I am thinking, an even simpler way of making it can be simply picking up a bottle of peri peri sauce from the market and using it instead! :)
In case you do get around to trying any of my recipes, do let me know how they turned out.
Blog of sketches? hmmm.. maybe sometime in the future. Don't really sketch and paint these days. I don't know if I'll pick up that old hobby soon too.. In case I do, I will put em up too. :)
very masaledar bhindi I must say.....nice recipe and nice click
ReplyDeleteThank you Khushi! :)
ReplyDeleteSeems interesting... Gonna tried it today..wish me luck. :)
ReplyDelete