Topic started by Francine (@ h-66-167-245-226.nycmny83.covad.net) on Sat Jul 26 01:52:45 .
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Does anyone have a really good recipe for Bhindi? This is what I am looking for: When I was in Bombay, some of the women at work brought in Bhindi they had made at home. It was sliced, not left whole, and was made in a way that left it rather dry, nice and spicy, but NOT gluey or overcooked, which is what you find in the USA (Ugh!) I'm American, and I can say that we simply do NOT know how to cook that vegetable here...!
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Responses:
- From: Hemant (@ 203.195.208.26)
on: Sat Jul 26 05:53:15 EDT 2003
Hello Francine,
What you had was sliced Bhindi which was sprinkled with gram flour(Optional) and spices.
It is rather dry version which we Gujaratis and Maharashtrians make.
If you are interested, I can post the recipe (May take a bit of time).
- From: Devi (@ cs17019-145.jam.rr.com)
on: Sat Jul 26 16:26:11 EDT 2003
Hi Francine,
here is a recipe which i make'
cut okra (fresh or frozen)-1lb
chilly powder-1tsp
coriander powder-1tsp
turmeric powder-1/4tsp
salt to taste
any cooking oil-3 0r 4 table spoon
METHOD: Heat the frying pan put the oil when it is very hot add the okra to it.stir it care fully. After 5 mins.mix all the dry ingredients to it.When it is mixed well just add 1 tsp of curd or yogurt or lemon juice to it,cover it with lid and reduce the heat to medium.after 5 mins.remove the lid and change the heat to high and stir it slowly by which it shouldn't stick to the bottom.U can see the oil coming out in the pan,when it is done.Try this.
thanx
Devi
- From: Francine (@ h-66-167-245-226.nycmny83.covad.net)
on: Mon Jul 28 00:06:01 EDT 2003
Devi, your recipe sounds very good.
I would also like your recipe, Hemant, if you don't mind.
Thanks a lot for your responses.
Cheers,
Francine
- From: Miami (@ 0-1pool108-38.nas4.peoria1.il.us.da.qwest.net)
on: Mon Jul 28 00:24:47 EDT 2003
Cut or slit the okras to the size you desire.
Heat a pan.
Add the okras and keep dry frying it. You can add salt at this stage. Even if it was gluey when you started, if you continue dry frying in this manner, the stickiness will be gone and it will become dry eventually.
You can add a little oil now and optionally, tofu crumbs. Continue dry frying for a few minutes, until Tofu is also roasted to a certain degree. Tasty okra is ready. No spices are needed for this type of fry.
If you want exactly the Indian spiced okras, then follow what other readers have given above.
- From: piya (@ 213.78.92.100)
on: Mon Jul 28 06:08:28 EDT 2003
BHINDI WITH YOGHURT
Ingredients:
500 gms okra (bhindi)
2 tsp urad dal (white gram)
1/2 tsp mustard seeds
1 tsp cumin seeds
4 red chilies, whole
1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp chili powder
1/2 tsp turmeric powder
3/4 cup yogurt, whisked
Salt to taste
1/2 coconut, grated
1/4 cup cashew nuts
8-10 curry leaves
Oil for frying
Method:
1. Grind together the coconut and cashews to a fine paste. Keep aside. Remove the base and tip of each okra and cut into halves.
2. Heat oil in a frying pan and deep fry the okra for 5-10 minutes. Drain excess oil and keep aside.
3. Reheat 3 tbsp of the same oil in another pan, add mustard seeds, cumin seeds, urad dal, curry leaves and fry for a minute. Also add onion and fry until golden brown.
4. To this, add tomatoes, chili powder, turmeric coconut paste and salt. Cook until the oil gets separated.
5. To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
6. Now add fried okra, cover the pan and simmer for 10-15 minutes.
7. Serve hot with chapaties or pulao rice.
- From: piya (@ 213.78.92.100)
on: Mon Jul 28 06:10:01 EDT 2003
BHINDI IN SPICY GRAVY
Ingredients:
1/2 kg tender okra (bhendi)
2 large onion, chopped finely
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp garam masala powder
2 tbsp oil
Salt to taste
Method:
1. Fry chopped 1 onion, minced 4 cloves garlic, grated 1/2 cup coconut, in oil and grind to a fine paste.
2. Mix 1/2 cup tamarind juice, salt to taste and make a fine paste.
3. Mix 1 tsp ginger-garlic paste, chopped 3 green chilies, 3 tbsp coriander leaves and grind to a fine paste.
4. Wash and dry the bhendis. Cut off the tips and stalks. Slit each down to 3/4th of it's length.
5. Mix all three ground pastes and stuff the bhendis with the mixture.
6. Heat oil in a pan and add the remaining chopped onions. Fry them until brown. To this, add turmeric, garam masala, chili powder and salt to taste. Fry for another 2 minutes.
7. Arrange the stuffed bhendis over this masala. Cover with a deep lid and pour water into the lid.
8. Cook on a low flame till bhendis are tender.
9. Serve hot with parathas.
- From: piya (@ 213.78.92.100)
on: Mon Jul 28 06:11:30 EDT 2003
BHENDI PYAAZ
Ingredients:
250g okras (Bendi)
250g onions, chopped
30g green chilies, sliced long
1 bunch coriander leaves
1/4 tsp turmeric
75g oil
Salt to taste
Method:
Wash the okras, pat dry and cut into 1" pieces.
Heat oil in a pan, add okra pieces, onions, green chilies and cook for 15-20 minutes on low heat by covering with a lid. Stir occasionally.
Now, add salt, turmeric, chopped coriander leaves and stir well.
Serve with parathas
- From: piya (@ 213.78.92.100)
on: Mon Jul 28 06:12:18 EDT 2003
CRISPY FRIED BHINDI
Ingredients
500 gms okra (bhindi)
Juice of 2 lemons
1 tsp chili powder
1 tsp turmeric powder
2 tsp chaat masala
1 tsp ajwain seeds
1 tsp amchur powder
1 tbsp ginger-garlic paste
50 gms gram flour (besan)
Oil for frying
Salt to taste
2 tbsp ginger, julienned
5 green chilies, sliced
Method:
Snip off both the ends of the okra and slit lengthwise. Spread the okra in a flat dish and sprinkle evenly with salt, lemon juice, chili powder, turmeric powder, chaat masala, ajwain, amchur powder and ginger-garlic paste.
Mix gently to coat the okra evenly. Sprinkle gram flour over the okra and mix it to coat the okra evenly. Divide into four portions.
Heat oil in a kadai until it is smoking. Add one portion of the coated okra slices, gently separating them with a fork, so they do not stick to each other. Fry till crisp and brown.
Repeat the process for the remaining okra slices. Garnish with ginger juliennes and green chilies. Serve hot with chapaties.
- From: Radha (@ cs17019-145.jam.rr.com)
on: Mon Jul 28 10:34:58 EDT 2003
Hi Miami,
what is tofu crumbs? Where is it available?
Thanx
Radha
- From: Francine (@ h-66-167-245-226.nycmny83.covad.net)
on: Mon Jul 28 16:35:49 EDT 2003
Thank you...everyone. These all sound very nice.
I'm getting hungry, LOL...
Cheers,
Francine
- From: rajitha (@ 213.42.2.8)
on: Mon Aug 4 09:55:25 EDT 2003
hai,
good recipes for prawns. including chettinad recipes.please.
rajitha
- From: ps (@ user-1121gjj.dsl.mindspring.com)
on: Mon Aug 4 10:09:59 EDT 2003
Hi Francine
remember not to wash okra after u cut it..as it will become sticky. u could wash it before u cut it and then pat it dry with a paper towel. when u start frying u will notice a sticky ooze. the trick is u have to keep frying. after sometime u will notice that teh stickiness ahs disappeared and u can be sure that ur okra is done. This is a really tasty vegetable ---enjoy.
- From: Oooo lalalala (@ 0-1pool108-3.nas4.peoria1.il.us.da.qwest.net)
on: Mon Aug 4 20:04:21 EDT 2003
>>good recipes for prawns. including chettinad recipes.please
Measure the quantities according to your taste. ;)
Small sized prawns (or shrimp), garlic, sombu (fennel seeds), curry leaves, coriander leaves, onion, chilli pdr, turmeric pdr.
Chop onions. Chop garlic, curry leaves, coriander leaves into very small pieces separately. Keep them aside.
Cook prawn separately.
Heat oil in pan, fry onions, sombu, curry leaves until they are well fried. Then add garlic and fry for a few more minutes until the aroma of garlic comes. Then add cooked prawns, chilli pdr, turmeric pdr, salt to taste and fry well until all the water is evaporated. Add coriander leaves, mix them well and turn off the stove. Prawn fry is ready. Optionally you can add tomatoes and egg also to the prawn and fry them well until they are shred into small pieces.
The key ingredients here are curry leaves, garlic and sombu that adds taste.
- From: Deepa (@ ac87c343.ipt.aol.com)
on: Thu Aug 19 16:37:51
tofu is a cheeselike food made of curdled soybean milk. U should get it in readymade in packets. It looks more or less like paneer. Is it available in India???
- From: Deepa (@ ac87c343.ipt.aol.com)
on: Thu Aug 19 16:38:43 EDT 2004
Radha,
Tofu is a cheeselike food made of curdled soybean milk. U should get it in readymade in packets. It looks more or less like paneer. Is it available in India???
- From: me (@ cpe-69-76-31-30.mn.rr.com)
on: Fri Aug 20 00:58:33 EDT 2004
tofuuu is cheeselikyyyyy... chintuuuuuuuuuuu
- From: Mita (@ dn-240-12.tm.net.my)
on: Sun Nov 21 06:29:03
Hi,
If anyone can e-mail me good gujrati style vegetables and dals (normally available in gu thalis)
Thanks
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