Bhindi bassar patata

Ingredients

• 3 potatoes (chopped into small pcs)
• 1/4 kg ladies finger (chopped into small pcs)
• 4 onions (finely chopped)
• 2 tomato (chopped into small pcs)
• 1/4 tsp haldi
• 1 n 1/2 tsp dhania
• 1 tsp red chily pwd
• 1 ladle oil
• Salt as required.

Method

Fry ladies finger in oil in a kadai. Add 1/4 tsp salt n remove from oil and keep aside.
Fry potatoes in same oil with 1/4 tsp salt. Remove and keep aside.
Now put onion , 1/4 tsp salt in the same oil  add more oil if required. Mix well. Add the fried ladies finger and potatoes.
Add haldi, dhaniya, red chilli pwd and tomatoes. Cover the kadai with lid and cook on sim.
Keep stirring every 2-5 minutes. Cook for about 20 minutes till properly done.
Serve with chapattis.

Vendakai (OKRA / BHINDI ) Kurma

Ingredients :

• Bindi / Okra / Bendakaya - 250 gms
• Onions - 1
• Tomatoes - 2
• Ginger Garlic paste - 1/2 tsp
• Chili Powder - 1 tsp
• Coriander Powder/Paste - 1 tsp
• Turmeric powder a pinch
• Coconut paste - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - for seasoning
• Curry leaves
• Coriander Leaves for garnishing
• Peanut / Groundnut Powder - 1 tbsp

Method :

Wash and pat dry the bhindi s. It has to be real dry. Cut into 1 inch pieces. Fry on dry tawa till it changes bright green in colour. Keep aside.

Heat Oil add mustard seeds, curry leaves. Then add chopped Onions, sauté till they are brown in colour. Then add ginger garlic paste. Fry well

Then add tomatoes, chilli powder, coriander powder, turmeric powder and salt. Cook till tomatoes are well cooked. Then add the Bhindi and mix well. Add Coconut paste with water. Cook on high flame for 5 mins. Simmer for 10 mins until the gravy thickens.

Finally add peanut powder and Coriander leaves and cook for 2 mins.