Masala Stuffed Bhindi

Masala Stuffed Bhindi's - Do u think that it is a tough and long job.. No, its so easy and you can make it in less than 10 minutes, if you have scrapped coconut on hand. I got the recipe from Tarla Dalal's Microwave Cooking Book. Cooking this in Microwave is so easy, and it just takes less oil into it. You can also prepare this in your Pan or Iron Skillet, by just placing the stuffed Bhindi's on the Skillet and leaving 2 tbsp of oil, to the sides of the okra, and letting to get fried for about 3 minutes in slow flame. again flip the bhindi's to the other side and fry them again for 2 minute's.

Ingredients:

Grated Coconut - 1/2 cup (half coconut grated)

Bhindi /Okra / Ladies Finger - 20 - 25 no. (roughly 250 gms)

Cumin Powder - 1 tsp

Corriander Powder - 1 tsp

Chilli Powder - 1 tsp

Turmeric Powder - a pinch

Asafoetida /Hing - a pinch

Chopped Corriander Leaves - 2 tbsp

Sesame - 1 tbsp

Oil - 2 tbsp + 2 tsp

Method:

Wash the Okra's /Bhindi and Dry them on Clean Towel. Make sure Okra's are not wet, before you proceed.

In a Cup, add the finely chopped Corriander Leaves, Grated Coconut, chilli powder, corriander powder, cumin powder, turmeric powder, asafoetida, little bit of salt and mix well. add 1 tsp of oil to the Masala and Mix well.

Now Slit the Bhindi's Vertically little deep, so that you have enough space to put in the masala inside the Bhindi's. After Slitting the Bhindi's, Take a Big Pinch of the Masala and stuff it inside the Bhindi, all along the vertical slit. Neatly stuff all the Bhindi's.

If you are using a Microwave, Place the stuffed Bhindi's in a Microwave Safe Plate, Do not place Bhindi's one over the other. sprinkle few drops of oil over the Bhindi and Microwave it on High for about 4 minutes 30 seconds.

(or)

Preparing in your Pan or Iron Skillet: Just place the stuffed Bhindi's on the Wide- Skillet and add 2 tbsp of oil, to the sides of the okra, and let it to get fried for about 3 minutes in slow flame. again flip the bhindi's to the other side and fry them again for 2 minute's.

In a small Tadka Skillet, heat a tsp of oil and add sesame seeds and let it pop and add to the stuffed Bhindi's.

Okra's turn so tender on cooking. Iam sure Okra lovers will love this. and this was best with Sambhar Rice.

Masala Stuffed Bhindi and Drumstick Sambhar [Yesterday's Lunch]

Have a Great Weekend!!

Karunai Kizhangu Puli Kuzhambhu / Elephant Foot Yam in Tangy Sauce

Elephant Foot Yam is said to be a Blood Purifier, I use this in cooking once a month. This Puli Kuzhambhu is the one, i was planning to try, and i used Karunai Kizhangu / Suran in it, it came out so well. When we eat this Kizhangu / Suran, we will get a pricking sort of feeling on our tongues. to avoid it, this Suran should be washed in Tamarind water. also it can be cooked in tamarind water.

Ingredients:

Karunai Kizhangu / Suran / Elephant Foot Yam - 200 gms
Madras Onions / Sambhar Onion / Small Onion - 8
Garlic - 5 cloves
Tamarind - a small lemon size
Chilli Powder - 2 tbsp
Corriander Powder - 2 tbsp
Oil - 2 tbsp
Mustard - 1/2 tsp
Asafoetida Powder - a pinch
Curry Leaves - 8

Method:

Remove the Outer Brown skin of the Karunai / Suran / Yam. Wash and Cut them into small cubes. add a pinch of salt, 1/4 cup of water, a pinch of turmeric powder and boil it for 4 minutes till they are half-cooked.

Soak the Tamarind in a cup of warm water for about 5 minutes and squeeze the tamarind out. Add a pinch of turmeric powder, 2 tbsp of chilli powder, 2 tbsp of corriander powder to the tamarind water and mix well.

Heat Oil in a Wok or Pan, add mustard and let it pop, add asafoetida powder and curry leaves. Now add the Shallots / Small onions and Garlic and saute them for about three minutes, till they are semi-cooked.

Add the Boiled Suran / Karunai Kizhangu / Yam to the Pan and mix well with Onions. Now add the Tamarind water to the pan and mix well. Add salt to taste and add 1/4 of water and let it boil. after it starts bubbling, slow the flame and close the pan with a lid, and let it rest for 5 minutes.

Serve it Hot with Rice and Pappad. Cabbage Thoran makes a great side-dish for this.

My Lunch Platter Today, Cabagge-Peas Thoran, Karunai Puli Kuzhambhu and Buttermilk.

Check my Perfect Vadai and Thayir/Dahi Vadai's, which i prepared last week end.

It's A Vegan World - Moracco Roundup

It's A Vegan World - Moracco Roundup is here now to feast you all. When Vaishali Suggested me Moracco, i googled and found the variety and richness of the cuisine, all the credit's goes to Vaishali now, She really cares to bring up a database of vegan recipe's around the world. and Thank You all Participant's for being part, cooking Moraccan Dishes and sending it across to me. Doing Roundup is always a festive mood for me, so here Iam Celebrating IAVW-MORACCO...Join With me...



Check the Event Announcement Here.

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Moraccan Mint Tea from Cilantro

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Khobz (Moroccan Wholewheat Bread) from Priya

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Vegetable Tagine from Vaishali

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Everyday Bread from Vaishali

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Khobz Dyal Smida (Moroccan Semolina Bread) from Priya

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Moroccan Batbout from Priya

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Moroccan Cucumber and Mint Salad from Graziana

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kaab el ghzal from Dips

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Moraccan Spice Mix from Lavi

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Carrot Roast with Moraccan Spice Mix from Lavi

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Eggplant Roast with Moraccan Spice Mix from Lavi

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Moroccan Sesame Roasted Potatoes from Parita

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Moroccan Style Vegetables with Couscous from Kiran Shah

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Moroccan Couscous from Madhuram

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Chickpea Tagine from Dips

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Harissa Paste from Lavi

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Moraccan Seven Vegetable Stew with Couscous from Lavi

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Chickpea Stew from Lavi

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Moroccan chick pea stew from Sowmya

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Vegetable Tagine from Aarthi

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Chickpea Soup from aarthi

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Moroccan Spiced ChickPea Spinach Soup from Sweatha

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MOROCCAN CHICKPEA AND VEGETABLE SOUP from Rekha

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Moroccan Lentils Tagine from Priya

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Black-eyed Peas Stew from Vaishali

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Zaalouk (Moroccan Eggplant Dip) from Priya

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Moraccan Mint Tea from Lavi
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Thank You All for making the event happen..It was really a great event, which helped me to know more about Moraccan Cuisine. Thanks Vaishali!!!
If I had missed any of your entry or the links are dead links please mail me to glassofhoney@gmail.com or leave a message below in the comment form. i will do the correction as soon as possible.

Dont Miss the next It's A Vegan World edition IAVW-British.
If you want to have a glimpse of Previous IAVW - Thai edition, check here.