Potato Okra Stir Fry / Lahsuni Aloo Bhindi Sabzi

Potato and okra are two basic vegetables in Indian cooking that come together beautifully in this dish. The spice powders add heat and complexity and the garlic twist adds a huge amount of flavour to the dish. This simple preparation goes great in lunch boxes and appeals to all ages.

Recipe Details :
Serves: 4 pax
Time: 40 mins
Difficulty: Medium

Ingredients :

  • 800 gms Okra/bhindi, washed and kept to dry for 30 mins and then chopped into small pieces.
  • 1 big onion, finely chopped
  • 2 medium potatoes, peeled and cut approximately the same size as okra
  • 10 cloves of garlic, finely chopped or grated
  • 2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp fenugreek seeds
  • 4-5 dry red chillies
  • Salt to taste
  • 2 tsp red chilli powder
  • 3 tbsp oil

lahsuni aloo bhindi

Lahsuni Aloo Bhindi


Method:

  • Heat oil in a pan and let it warm a bit. Then add mustard seeds. Once they splutter, add in the cumin seeds.
  • Swirl the pan to spread the oil a bit on the sides of the pan and wait for the cumin seeds to turn slightly brown.
  • Then add the dry red chillies and asafoetida and immediately add the garlic.
  • Addition of garlic

    Addition of garlic

  • When garlic becomes light brown, add in the potatoes. Then add half of turmeric powder and salt required just for the potatoes. Cook through for around 4-5 mins.
  • Addition of potato

    Addition of potato

  • Add the chopped onions and fenugreek seeds and mix them well together. Let the onions cook through till they become soft.
  • After this, add the okra, rest of the turmeric powder and salt. Mix everything well and cook it in open pan. First cook it in high flame and then after 3 mins, keep it on medium low flame.
  • Addition of okra

    Addition of okra

  • When the okra is 90% done, add in the coriander powder and red chilli powder.
  • Spread it evenly across the pan and cook more till the okra turns nicely crisp.
  • Switch off the flame. Goes best with jeera rice and rotis.

Tips:

  • Once you add the okra, keep stirring from time to time to redistribute the veggies – you may get burnt bits otherwise.
  • You can add less garlic if you don’t like the flavour – but I would recommend adding some at least.
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Beetroot and Carrot Stir Fry / Beetroot and Carrot Sabzi

Easy and healthy cooking is a combination that can be achieved by using nutritious vegetables that cook quickly. Beetroot and carrot are vegetables that are good for health and fast to cook when grated. I made a quick stir fry with these ingredients and used South Indian spices for a hit of heat. These veggies can be steam-cooked, and require almost no oil. This is a quick, healthy, and delicious dish that can be made even at the last moment.

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 1 beetroot, grated
  • 2 carrots, grated
  • 1 onion, finely chopped
  • 1/2 tsp turmeric
  • 1/4 tsp mustard seeds
  • 5-6 curry leaves
  • 1/2 tsp sambar powder (optional)
  • 1/2 tsp urad dal
  • Salt to taste

Beetroot and carrot stir fry

Beetroot and carrot stir fry


Method:

  • Peel off the skin and grate the beetroot and carrot on the largest grooves of the grater.
  • Beetroot and carrot grated

    Beetroot and carrot grated

  • Finely chop the onions.
  • Take a pan and heat a little oil on low flame. Add the mustard seeds and wait till they splutter. Then add the urad dal and curry leaves.
  • Once the urad dal turns golden brown, add the onions and cook them till they turn translucent.
  • Add salt, turmeric powder and sambar powder.
  • Once the spices are cooked, add the grated beetroot and carrot and mix well to combine. Sprinkle a little water on them and cook for 8-10 mins. Stir in between for uniform cooking.
  • Beetroot and carrot cooking process

    Beetroot and carrot cooking process

  • Switch off the flame and serve with rotis or rice.

Tips:

  • Don’t add too much water – you don’t want the vegetables to turn mushy.
  • If you don’t have sambar powder, use a combination of coriander powder, red chili powder, and garam masala to spice the dish.

Spinach and Cabbage with Lentils Curry/ Spinach and Cabbage with Lentils Sabzi

While making my green smoothies, I used up most of the spinach lying in the refrigerator. The final packet of spinach would not be sufficient in itself for a whole dish. To complement the leafy texture, I tossed in some cabbage. To add some crunch in the dish, I decided to go with lentils. This made it possible for the dish to go beautifully with rotis or dal & rice. The green and yellow colours of the whole dish made it visually very appealing. Since both the veggies also cook fast, it was a quick dish to make.

Recipe Details :
Serves: 3-4 pax
Time: 25 mins
Difficulty: Easy

Ingredients :

  • 1 packet spinach, chopped (approx 3 cups)
  • 1 medium cabbage, chopped
  • 1/3 cup moong dal
  • 1/2 tsp turmeric
  • 1/2 tsp urad dal
  • 1/2 tsp mustard seeds
  • 2 dried chillies, broken
  • 4-5 curry leaves (optional)
  • 2 tsp oil
  • Salt to taste

Spinach and cabbage with lentils curry

Spinach and cabbage with lentils curry


Method:

  • Soak moong dal in water for 30 mins.
  • Heat oil in a pan and add the mustard seeds. Once they splutter add the urad dal, curry leaves and dried red chillies and sauté them for a minute.
  • Now add the chopped spinach and cabbage along with the drained moong dal. Also add turmeric and salt at this stage and mix well.
  • Cover the pan with a lid and cook the curry for about 15-20 mins. The moong dal and cabbage will take slightly more time to cook than the spinach.
  • Switch off the flame and the delicious curry is all to set to be served with rotis or rice.

Tips :

  • Do not add too much water as the moong dal will turn mushy. Sprinkle water or else best cook with a lid.
  • Stir the vegetables once in between else the veggies at the bottom of the pan might get burnt.

Stir Fried Radish Salad with Walnuts / Mooli Salad

For its health benefits and the array of dishes it can blend into, radishes have always caught my attention. Since it is low in calories and high in nutrients, radish forms a good salad component. This is a crisp and spicy cooked salad which goes amazingly with daal & rice or rotis. The unusual combination in this salad turned out to be the ground walnut toppings which added the nice crunch to the whole dish. This recipe is definitely featuring on my repeat list.
Recipe for Stir Fried Radish Salad with Walnuts / Mooli Salad

Serves : 2-3
Ingredients :

Radish, chilli and ginger at prep time

Radish, chilli and ginger at prep time

  • 2 cups grated radish
  • 4-5 chopped green chillies
  • 2 tsp of freshly grated ginger
  • 2 tsp crushed walnuts
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 2 tbsp oil
  • 2 tbsp of freshly chopped coriander
  • 1 tsp of lemon juice (optional)

Stir fried radish with walnuts

Stir fried radish with walnuts


Method:

  • Peel the radish and grate it with a thick grater (as shown in pic)
  • Heat oil in pan and add asafoetida and cumin seeds. I used olive oil for preparing this dish.
  • When the cumin seeds splutter, add freshly chopped green chillies and grated radish.
  • Stir fry these ingredients for 3 mins on a high flame.
  • The radish by nature will release moisture as it cooks. Keep stirring till all the moisture is removed. At this stage, add salt and grated ginger. Stir fry for another 3 mins.
  • Move the cooked radish into a bowl and let it cool down slightly.
  • Add chopped coriander, crushed walnuts and lemon juice (optional) at the end. This can be served hot or cold.

Tips :

  • Keep continuously stirring the radish in the initial stage.
  • If you do not prefer higher spice levels or the radish has an inherent strong spicy taste, then reduce the chillies and/or ginger
  • Make sure your walnuts have not expired since most of the times they would have just been lying around for ages.
  • The easiest way to make crushed walnuts is to pulse them (2 – 3 times) in a mixer

Baby corn and Carrot Stir-Fry Curry/Sabzi

Sometimes, the normal, everyday fare doesn’t hit the spot and you want to go for something just that little bit unique. I tried this side dish precisely for that reason. This is a dry side dish, but it can also be made as a gravy side dish (but that’s another post 🙂 )

Recipe for Baby corn and Carrot Stir-fry


Serves : 2
Ingredients :

  • 3 carrots cut into thin long pieces (approx 1 cup)
  • 1 cup baby corn roughly chopped into large pieces
  • 1 big onion chopped into thin long slices
  • 1 tsp Garam Masala or curry powder
  • 1/2 tsp red chilly powder
  • 2 tsp oil
  • Mustard seeds
  • Fresh cilantro or coriander leaves [optional]
  • Salt to taste

Image

Method:

  • Heat oil in a pan and add the mustard seeds
  • When they splutter, add the onions and fry them until soft and transparent
  • Add some chilly powder and salt and mix well
  • Add the chopped carrots and sprinkle some water on them. Cover and cook for 5-7 mins. Check once in a while so that the carrots don’t get burnt
  • While the carrots are cooking, take a vessel and add the chopped baby corns in it. Add just enough to cover the corn and then add salt
  • Heat this bowl of baby corns on medium-low flame till the baby corns become slightly soft. You can check by removing a single piece and cutting it with a spoon
  • Strain the water and add the baby corns to carrots and stir the mixture well
  • Add the garam/curry masala at this stage and adjust salt, if required. Let the mixture cook on a low flame
  • Cook to till the vegetables are just soft
  • Garnish with chopped coriander leaves and serve hot

Tips :

  • If the carrots that you buy are very sweet, reduce 1 carrot, or increase the baby corn
  •  Bear in mind that since baby corn is separately cooked in water, you don’t have to cook the final mixture beyond 2-3 mins on low flame.
  • This is a recipe where you have to keep monitoring for the final texture of the cooked vegetables. If you forget it on the flame, the veggies will overcook or burn – so please don’t forget it on the flame.
  •  For those staying in Singapore, I use one small box of baby corn (with about 12 big pieces of baby corn) from NTUC.