Tuesday, February 24, 2009

BHINDHI DHO PYASA / OKHRA SUBZI



Born in Middle Class. Lost his father at eight, Never completed school, college. Started composing Music, More than 100 Awards, Brand Ambassador for World peace by UNO, Yet He says “ELLA PUGAZHUM IRAIVANUKKAE” and this is “ISAI PUYAL ‘ A.R. RAHMAN “ Jai Ho.

Everybody is happy for the 2 awards we had got in Oscars. Rahman started a music school in Chennai, and my husband’s cousin is learning music. The selection is also by audition. I am very proud to say I am in Chennai.


This recipe also I saw in a cookery show. I made some changes in the recipe . The chef deep fried the Okras and then he added it. Usually, I use less oil, so i did n’t deep fry it , I just saute the okras. It tasted good and it become a favourite subzi for my family. My husband doesn’t like roti’s with dry subzi, he liked this. :-D




Ingredients



Okra/Bhindhi – 500 gms
Onion – 1
Tomato – 1
Red chili –powder as per taste
Salt as per taste
Garam Masala – ½ tsp
Turmeric powder – one generous pinch
Oil
Cumin seeds for tempering
Coriander for garnishing




Method

1. Chop the onion, tomato , Chop the okra in 1 “ piece.
2. Heat oil in pan and saute the Okra still they are half cooked or the colour changes. ( You can deep fry also)
3. Heat oil add cumin seeds, when it dance add chopped onion, let it become pink.
4. Add the chopped tomatoes , saute for 2 minutes.
5. Add turmeric powder, chili powder and salt , saute well.
6. when the raw smell goes add the garam masala and add the fried Okras.
7. Sprinkle little water and close with the lid and cook for few more minutes.
8. When the okras are done , garnish with coarinder leaves





Goes well with Rotis and rice.

This entry goes to BSI _ okra hosted by  MHARO RAJASTHAN'S RECIPES



This entry goes to RCI - Haryana hosted by Simple Indian Food.




I would also like to send the following to RCI Haryana









Vidya Venky a budding blogger passed me this award. I am Honoured Vidya.Thanks




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