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Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will sure to impress your guests with this unique dish!

Okra (Bhindi) Tomato Curry recipe by ManjulaIngredients

FRor Gravy

4 medium tomatoes puree will make approx. 1-1/2 cup

1/4 inch piece of ginger

1 tablespoon oil

1/2 teaspoon cumin seeds (jeera)

Pinch of asafetida (hing)

1 teaspoon coriander powder (dhania)

1/4 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon corn starch/arrow root powder

Fried Okra

Approx. ½ pond okra sliced from center and cut in half make about 1-3/4 cup cut okra (bhindi)

1/4 cup besan gram flour

1/2 teaspoon salt

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon mango powder (amchoor)

1 teaspoon fennel seeds coarsely ground (sonff)

1-1/2 teaspoons coriander seeds coarsely ground (dhania)

1/2 teaspoon red chili powder

Approx. 3 tablespoons water

Oil to fry

 

Method

Gravy

Mix cornstarch with three tablespoons of water and keep aside.

Blend the tomatoes and ginger to make tomato puree.

Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .

Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried Okra

In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.

Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right of way but not change the color.

Put one okra at a time to the oil and fry till they are golden brown both sides this should take about four minutes.

Take them out over paper towel.

Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Suggestions

You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat the gravy and heat the gravy in frying pan like stir fry so they become crunchy and serve over the gravy.

You can serve the fried okra without gravy as a side dish they taste great

Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.

Recipe will serve 4

Ingredients

3 cups green peas frozen (baby peas are preferred)

1-1/2 tablespoon oil

3/4 teaspoon cumin seeds (jeera)

2 teaspoons ginger chopped

1-1/2 teaspoons green chili chopped

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons cilantro chopped (hara dhania)

2 teaspoons lemon juice

Method

Thaw the peas and pat dry.

Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.

Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.

Turn off the heat and squeeze the lemon juice over and stir.

Spicy green peas are ready to serve!

Serving suggestions

Serve Spicy green peas hot or at room temperature.

Serve this as a side dish with any dal or gravy base dish.

This really goes well as a snack by itself or with any kind of plain crackers. I serve them over Mathri, Saltine crackers or Papdi. You can find these recipes on my web site.

Spicy Peas can be rolled in any flat bread for travelling or picnic. Spicy peas keep well at room temperature for 1-2 days.

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Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.

Recipe serves 4 to 6Green Beans and Peas

Ingredients

4 cups or 16 oz frozen French cut green beans

2 cups or 6 oz frozen green peas

2 tablespoons oil

Pinch asafetida (hing)

2 teaspoons cumin seed (jeera)

5 red chilies (lal mirch)

2 tablespoons washed urad dal

2 teaspoons coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1 teaspoon salt adjust to taste

1 tablespoon lemon juice adjust to taste

Method

Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

When the cumin seeds crack, add hing, red chilies and urad dal.

Stir-fry for half a minute, stop if the urad dal changes color.

Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.

Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.

Remove the cover and add the coriander powder, salt, and turmeric.

Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.

After turning of the heat add lemon juice.

Suggestions

Urad dal can be replaced with washed moong or chana dal.

Use as a filling to grilled sandwiches.

This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Recipe will serve 3

Ingredients

3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana

1 tablespoon oil

1/2 teaspoon cumin seeds (jeere)

1/8 teaspoon asafetida (hing)

1 green chili minced, adjust to taste

Pinch of turmeric (haldi)

1 teaspoon finely chopped ginger

1/2 teaspoon salt adjust to taste

1/2 teaspoon mango powder (amchoor)

Approx. 2 tablespoons chopped cilantro (hara dhania)

2 tablespoon water

Method

Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.

Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.

Turn off the heat and add salt and cilantro mix gently and serve.

This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Recipe will serve 3

Ingredients

3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana

1 tablespoon oil

1/2 teaspoon cumin seeds (jeere)

1/8 teaspoon asafetida (hing)

1 green chili minced, adjust to taste

Pinch of turmeric (haldi)

1 teaspoon finely chopped ginger

1/2 teaspoon salt adjust to taste

1/2 teaspoon mango powder (amchoor)

Approx. 2 tablespoons chopped cilantro (hara dhania)

2 tablespoon water

Method

Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.

Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.

Turn off the heat and add salt and cilantro mix gently and serve.

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Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!

Recipe will serve 4

Ingredients

4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.

3 tablespoons oil

1/2 teaspoon cumin seed (jeera)

1/8 teaspoon asafetida (hing)

3 whole dry red chilies broken in 2 pieces

1/4 teaspoon turmeric (haldi)

1 tablespoon coriander powder (dhania)

2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)

1 teaspoon salt

1/4 teaspoon red chili powder

1/2 teaspoon mango powder (amchoor)

 

Method

Wash peeled and cut the potatoes in small cubes.

Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.

Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.

From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.

After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

Enjoy!

 Suggestions

Aloo Methi tastes great with plain paratha, Kadhi Rice etc.

I like left over for making sandwiches.

Stir-fry asparagus is healthy and simple to prepare, yet very delicious.  It is a beautiful dish to serve and makes a great appetizer or a side dish.

Recipe serves 4.

Asparagus with GingerIngredients

1 bunch of asparagus, approx. 1 pound

2 tablespoons olive oil

1 teaspoon cumin seed (jeera)

1 tablespoon minced ginger

2 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

Method

Holding the stalk at both ends, bend gently until it breaks on its own.  Discard the hard portion of the stalk.

Cut the remaining asparagus spears diagonally into 2 inch pieces.

 Bring oil to medium heat in a large frying pan that can hold all the asparagus.

Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.

Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.

Serve hot or at room temperature.

Serving Options:

Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.

Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method).  This will make a beautiful presentation and taste great.

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Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish.

Serves 4.

Ingredients:

2 large potatoes

1 tablespoon oil

Pinch of asafetida (Hing)

1/2 teaspoon cumin seeds (Jeera)

1/2 teaspoon mustard seeds (Rai)

1/2 teaspoon turmeric (Haldi)

1 finely chopped green chili (adjust to taste)

1/2 teaspoon salt (adjust to taste)

1 teaspoon lemon juice

1 tablespoon chopped cilantro

Method

Boiled the potatoes until they are soft and let cool.

Peel and chop the potatoes in small pieces.

Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.

Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt.

Stir-fry for a few minutes.

Add lemon juice and cilantro.

The potatoes should be slightly moist and not very dry.

Serve hot.

Variation

Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.

Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.

This recipe serves 3 to 4.Aloo Baingan

Ingredients:

1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes

2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes

4 medium tomatoes (tamatar) cut into 1/2″ cubes

2 tablespoons chopped cilantro (hara dhania)

1 tablespoon oil

Pinch of asafetida (hing)

1 teaspoon cumin seed

1 chopped green chili adjust to taste

1 teaspoon ginger paste (adrek)

1 tablespoon coriander powder (dhania powder)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon paprika (dagi mirch)

1 teaspoon salt, adjust to taste

2 tablespoons water

Also needed

Oil to fry

Method

Heat the oil in a frying pan over medium high heat.

Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.

Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.

Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.

In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.

Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.

Add chopped tomatoes stir-fry for a minute.

Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.

Subji should be not very dry if needed add three to four spoons of water.

Turn off the heat and add chopped cilantro mix it well.

Left over makes great sandwiches

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

Serves between 2-4 people.Aloo Gobi

Ingredients:

2 cups of cut cauliflower (cut into small florets)

2 medium potatoes (cubed into bite sized pieces)

1/2 inch shredded ginger

3 teaspoons coriander powder (dhania)

1/4 teaspoon turmeric (haldi)

1/4 teaspoon cayenne pepper ( lal mirch)

3 tablespoons water

3 tablespoons oil

Pinch of Asafetida (Hing)

1/2 teaspoon cumin seeds (jeera)

2 green chilies, sliced in long pieces

2 bay leaves

1 teaspoon salt (to taste)

1 teaspoon mango powder (amchoor)

2 tablespoons of chopped cilantro (green coriander)

1/4 cup water as needed

Method:

In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.

Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.

Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.

Next, add the spice paste and stir for a minute until spices start leaving the oil.

Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.

Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Variations:

Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as thy cook quickly.

Tips:

Making a paste with the spices will prevent the spices from burning.

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Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner.

Recipe serves 2.

Aloo Puri (Potatoes with Fried Puffed Bread) Recipe by ManjulaIngredients:

for Aloo (Potatoes with Gravy)

3 medium size potatoes peeled and cubed in bite size, about 2 cups of cubed potato

1-1/2 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1/4 teaspoon turmeric (haldi)

1 teaspoon ginger chopped

1 green chili chopped

2 teaspoon coriander powder (dhania)

1 teaspoon fennel seed crushed

1/4 teaspoon red chili powder

1 teaspoon salt

1/2 teaspoon mango powder (amchoor)

1/4 teaspoon garam masala

About 2 tablespoon cilantro (hara dhania) finely chopped

for Puri

1 cup whole wheat flour

1 tablespoon soji / semolina

1/8 teaspoon carom seeds (ajwain)

1/2 teaspoon salt

Approx. ½ cup water

 Also need oil to fry

Method

For Aloo: In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set aside.

Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds

Add potatoes mix with spices, lower the heat to low medium, cover the pan and let it cook for about three to four minutes stirring once in between.

Add about 1-1/2 cups of water and change the heat to medium high heat. As potatoes come to boil cover the pan and lower the heat to medium and let it cook for about eight minutes.

Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.

Add mango powder, garam masala and cilantro. Mix it well turn off the heat and cover the pan.

Aloo is ready to serve hot with Puries.

For Puri: In a bowl mix whole-wheat flour, soji, carom seeds, and salt. Add water as needed to make firm dough.

Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.

Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.

Divide the dough in 10 equal parts.

Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.

Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.

You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.

Heat about one inch of oil in frying pan on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.

Place the puri in the frying pan and press it with a skimmer, puri should puff right away.

Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.

Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature.

Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar).

Serves 3-4

Sarson Ka Saag (Mustard Greens and Spinach) Recipe by ManjulaIngredients:

4 cups packed mustard leaves chopped (sarson)

4 cups packed spinach leaves chopped (palak)

1 tablespoon ginger finely shredded

2 green chili chopped (adjust to taste)

1 teaspoon salt

1/2 teaspoon turmeric

1/4 cup corn flour (maki ka atta, maize)

4 tablespoons ghee/ clarified butter

For seasoning

2 tablespoons ghee/ clarified butter

1/2 teaspoon cumin seeds

1/8 teaspoon asafetida (hing)

¼ teaspoon red chili powder

Method

Mix corn flour with ½ cup of water and keep aside.

In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.

After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.

Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.

For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.

Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.

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