Bhindi-Peanuts cooked in Yogurt

I have been too lazy to take my camera in hand and click the pics of the dishes I cook!!! Ohh really… I haven’t had touched it since a week or so :P But it was the right time yesterday… Last week, I didn’t get fresh bhindi of good quality in store/market and so I again brought home a pack of frozen bhindi! It’s always good to have something than nothing ;)
Well, I was planning to make the routine bhindi subzi only but then suddenly I recalled that Pari had posted a new variety a few weeks back… Explored her space and found out this one! It was a combination I never tried before… Bhindi with Peanuts, cooked in yogurt gravy! I made dahi bhindi quite a few times but never added peanuts in any gravy so far. And that was the right time… I made it and then immediately tasted it. The taste was super-yum… And hubby too loved it! So super-hit for me <3
And many thanks to Pari… Her recipe made me click some pics last evening :P

Recipe Source: http://www.cookingoodfood.com/2014/06/okra-curry-with-yogurt-and-roasted.html

bhindi with peanuts

INGREDIENTS:

5 tbsp oil
2-3 tsp cumin seeds
1/2 tsp turmeric powder
500 gms Bhindi, cut into 1″ pieces
salt, to taste
1 tsp Lemon Juice
2 tsp Red Chilly Powder (I eliminated green chillies here)
3 tsp cumin powder
1 cup Crushed Peanuts, roasted
3/4 cup Yogurt

STEPS TO FOLLOW:

  1. Wash and trim bhindi and cut them into 1″ pieces. Or thaw if frozen.
  2. Heat oil in a pan and add cumin seeds into it.
  3. Once it crackles, add turmeric powder and then bhindi cuts in pan. Keep the flame high and add salt, lemon juice in to it.
  4. Mix everything well and cook it for around 5-6 mins and then add crushed peanuts along with all the spices.
  5. Take it off the flame and add yogurt into it and stir for a while.
  6. Back on the heat and cook for around 7-8 mins.
  7. Serve hot with phulka roti!!!

SJ’s Notes:

  • I eliminated green chillies from the original recipe.
  • And also, I didn’t add water in here for 2 reasons:
    • I used frozen okra so it already had some amount of water after thawing process.
    • Wanted to keep it dry as I had another gravy for dinner!
  • Pari gave a wonderful tip of adding a few drops of lemon juice prevents stickiness in bhindi.

Vegetable Upma

While working on my pictorial recipe-index, I wondered why I hadn’t posted my childhood favorite breakfast so far??!!! I remember my mum feeding me with delicious ‘Vegetable Upma’ when I used to be a picky eater :P I never was interested in seeing how does she make it… And I never even tried to replicate it by myself…
A few weeks back, I thought of making it on a fine weekend morning! And we absolutely loved the change in breakfast/brunch… As always, I kept my words to make & serve different breakfast/brunch every weekend :) Here you go with my recipe…

1

INGREDIENTS:

3/4 cup roasted Semolina
2 tsp Chana Dal
2 tsp Urad Dal
2-3 tbsp Chopped Onion

1/4 Tomato, chopped
1 Green Chilly, finely chopped
A fistful of Green Peas, boiled
1/2 Carrot, boiled & chopped
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1 tbsp Oil
1-2 tsp Sugar (as per your taste)
Salt, to taste
2 cups Water

2

STEPS TO FOLLOW:

  1. Heat oil in a pan and add mustard seeds. Once it stops spluttering, add chana dal and urad dal along with cumin seeds.
  2. Once dals start changing color, add chopped onions, green chilly, boiled peas, tomatoes n carrots into it and saute it for a min or 2.
  3. Add water, salt and sugar and bring it to boil.
  4. Now keep the heat low and add semolina gradually in the pan (2-3 spoons at a time), stirring it continuously to avoid lumps.
  5. Once it starts absorbing water, cook it for 2-3 mins more. Add a few tbsp water if required to keep it moist.
  6. Serve hot with a cup of tea!!!

SJ’s NOTE:

  • Keep an eye on the texture of upma! I love it a bit sticky and mouldable, so I didn’t let it go dry at all :)
  • You can also use curry leaves here.

Totha

It was a wonderful evening! I have said it many times before… And still saying that the best thing about weekend meet-ups is ‘Fun, Food & Friends’ all together. Recently, that oldie-goldie school buddies met again. And a bubbly girl, KP came up with an authentic recipe from her town… I’m sure you haven’t heard about this dish called “Totha” :P
Since I heard it for the 1st time, I was wondering what all goes into it and how do they make it??!!! And this girl threw all my confusions away…
A dessert was on my part so I was all set with my ‘Snickers Cake’ to end up the evening :) And went earlier to see this super-spicy preparation! She had already initiated the making of Totha as Disha (ohh yes, the maker of ‘Chocolate Bars’) was there to help her out… And when she explained me the traditional recipe of making & eating it, I was a bit shocked!!!
Ideally, whole tuver (toor/pigeon peas), onions, garlic, ginger, oil… equal amount of all these ingredients is added into the preparation. All thanks to Kruti for introducing this quite a new dish to us… And here is how she converted it into a healthier dish!!! :)

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Serves: 4-5

INGREDIENTS:

2 cups Whole Toor
4 Onions (Red ones), chopped
1 cup Spring Onions, chopped
2 tbsp Green Garlic, chopped
2-3 Tomatoes, coarsely pureed
2 tbsp Garlic, minced
4 tbsp Ginger, grated
1/4 cup Tamarind Pulp
2 tbsp Lemon Juice
1/2 cup Oil
2 tsp Cumin Seeds
1/4 tsp Asafoetida (hing)
1-2 tbsp Red Chilly Powder, adjust to your taste
2 tbsp Coriander Powder
2 tsp Garam Masala
Salt, to taste

1

STEPS TO PROCESS:

  1. Soak whole toor in plenty of water for half hour and then pressure-cook for 3-4 whistles. Drain and reserve the excess water.
  2. Heat oil in a heavy bottom pan and add cumin seeds and hing. Once it crackles, add chopped onions, ginger and garlic into it.
  3. Saute it well until onions are soft and translucent. Add spring onions and green garlic into it and again cook for 5-7 mins on medium flame.
  4. Add pureed tomatoes into it along with tamarind pulp and lemon juice. Let the raw flavor of tomatoes disappear.
  5. And then add cooked whole toor with all the spices.
  6. Mix everything well and add reserved water as required. Cover it with a lid and let it cook for around 10-15 mins on low flame.
  7. Garnish with chopped onions and nylon sev.
  8. Serve hot with Bajri na Rotla (Millet Flour Thick-Breads) or toasted white bread.

SJ’s NOTE:

  • Ideally, all green garlic and spring onions go into this dish but we used regular ones too!
  • Adjust the spices according to your taste.