Besanwali Bhindi

Introduction:

Lady finger or Bhindi is a popular dry veg. It is cooked in so many ways in different cuisines. I'm telling you a very special yet easy way to prepare bhindi veg with gram flour. It is a very popular way to cook bhindi in marwari cuisine.

Ingredients:

Lady finger(bhindi): 250 gms

Gram flour(besan): 2 tsp

Green chilli: 2

Red chilli powder: 1/2 tsp

Corriander powder: 1 tsp

Fenel seeds powder(saunf): 1 tsp

Dry mango powder: 1/2 tsp

Salt: to taste
Cumin seeds: 1/2 tsp
Asefoetida: a pinch
Lemon juice: 1/4 tsp

Oil: 3 tsp

Scraped coconut: for garnishing

Preparation time: 10 mins

Cooking time: 6-7 mins

Serves for: 2 persons

Method:

Wash and cut each lady finger into 4 halves. Similarly chop the green chillies. Heat oil in a pan. Add cumin seeds and asefoetida. When it starts crackling, add gram flour to it. Fry it on medium flame for a minute stirring continuosly. Add bhindi to it with all the spices and lemon juice. Mix well. cover the pan and cook the veg on low flame for 3-4 mins. Open the lid and mix the veg. Check whether the bhindi is soft or not. If not, cook for 2-3 mins more. Garnish the veg with scraped coconut or chopped corriander.

TIPS:

1. Do not cook the veg on high flame because Bhindis start to get burnt on high flame.

2. Lemon juice is added to avoid the stickiness of lady fingers.

3. Maake sure that besan is well cooked before adding bhindis to it.

4. You can cook the same veg with chopped onions.

Nawabi Gobhi

Introduction:

Cauliflower and Green Peas are mostly available in the winter season. I tried to make a simple yet rich curry out of those. This tastes yummy and looks very rich. It is best combined with naan and paranthas. It is simple to make and a presentable recipe in any party. That's why, I named it as "Nawabi gobhi" . Check it out.

Ingredients:

Fresh cauliflower: 500gm

Fresh potatoes: 4 medium size

Green peas: 2 cups(boiled)

Tomatoes: 2 (medium size)

Onions: 2 big(sliced)

Ginger Garlic paste- 2 tsp

Tomato puree- 6 tsp
Green chillies- 1tsp(chopped)
Red chilli posder: 1 tsp

Turmeric powder: 1/2 tsp

Corriander powder: 1 tsp

Garam masala: 1/4 tsp
cumin seeds: 1 tsp
Asefoetida: 1 pinch
salt: as per taste
Oil: 4 tsp for curry
Oil : for frying
Green corriander leaves: for garnishing

Serves for: 4 persons
Preparation time: 15 mins
cooking time: 15 mins

Method:
Take the cauliflower and separate it's florets.remove the long and hard stems. wash it and pat dry. Peel the potatoes and cut into long thin slices. cut the tomatoes into long slices.Boil the green peas.Cut onions into long slices.

Heat sufficient oil in a Pan for frying the gobhi and potatoes. when oil is heated, put cauliflower pieces into it and fry them till light golden brown. remove them and put on a butter paper to remove excess oil. similarly fry the potato slices and keep them with fried gobhi.

In a separate pan, heat the oil. add cumin seeds and asefoetida, add sliced onions and green chillies.saute them till golden brown. Add ginger garlic paste and saute for 1 min. Now add tomato puree and boiled peas and cook till the oil separtes out of the puree. now add all the dry spices and cook for 2 mins. now add the fried gobhi and potato and the chopped tomato slices. Mix thoroughly . cook for a min.Put off the flame.

Garnish with fresh corriander leaves.Serve hot with naan, puri or chapati.

TIPS:

1.You can add capsicum in the same to make spicy Chilli gobhi.
2. Add boiled peas only . otherwise it takes a long time for the peas to get softened.