Bhindi Dopiyaza – Spiced Okra & Onions

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Lady fingers, okra, bhindi. Whatever you call them…they tend to split the opinion polls! Some love them. Some hate them-well they think hate them…I am of the opinion that they just haven’t had them cooked well yet!  I am (obviously) a fan and a huge one at that. Okra tends to get a bad rep for it’s slimy texture but with the right recipe, this dish will become a favourite and a firm part of your culinary repetoire.

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Containing high levels of vitamin A & B and folic acid, okra is super healthy and quick to make. Layered with heat, tang and slight sweetness, bhindi dopiyaza is perfect gobbled up with buttery chapatis.

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Bhindi Dopiyaza
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Ingredients
  1. 3 tbsp olive oil
  2. 1 tsp cumin seeds
  3. 1 tsp nigella seeds
  4. 500g okra
  5. 1 large onion, thinly sliced
  6. 2 birds eye chillis, finely chopped
  7. 1 1/2 tsp salt
  8. pinch of sugar
  9. 1 tsp garam masala
  10. 1/2 tsp paprika
  11. 1/2 tsp turmeric powder
  12. 1 tsp amchur (sun-dried mango powder)
  13. 4 cherry tomatoes, halved
  14. handful of chopped cilantro
Instructions
  1. Heat the oil in a non stick pan. Now add the cumin and nigella seeds.
  2. When they begin to sizzle, place the onions, chillis and okra in the pan and add salt. Mix well and cook on medium heat for approx 5 minutes, mixing every couple of minutes. You will see slime strands at this point.
  3. Reduce heat low and place lid on pan and cook for 5-7 minutes, mixing it every couple of minutes.
  4. Remove the lid and continue to cook for 2-3 minutes or until the slime strands begin to reduce and eventually disappear.
  5. Now add the spices and cook for a further 2 minutes. Add the tomatoes and coriander and mix. Check for salt and adjust accordingly. Mix well and remove from heat.
Notes
  1. It's important to cook out the okras until the slime strands disappear. Slightly overcooked okra is perfect for this type of dish!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Spicy Mushroom Potato Sabji

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Something life changing happened last week. We got a mattress topper. I thought our bed was nice as it was but oh Lordy…comfort levels have now been taken to the upper echelons of the slumber world. And as much as I am loving the ridiculous amount of snuggly cosiness this new topper has brought into my life, it seems to have simultaneously introduced a problem. You know when you look at the clock and realise you were supposed to be somewhere 10 minutes ago…yeah that. I can no longer get out of bed in the mornings! 

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I went through a similar experience over the weekend where I woke up late and I had to leave the house asap. Whilst getting ready I realised I was starving and wouldn’t get home till late. I started pondering over what I could make. Okay Monica, think quick food. Cereal? Out of milk. Eggs? Nada. Sandwich? No bread..or filling for that matter. I hurried downstairs and opened the door to a relatively bare looking fridge (it had been one of those weeks). I saw pomegranate, and baby button mushrooms. I picked the latter. I then opened the pantry and saw onions & potatoes. Boom. I had an idea. Ten minutes later I had a spicy mushroom & potato sabji. I wrapped it in a chapati and gobbled it up in seconds. It was delicious! I’d like to think it didn’t have anything to do with my hunger as I was craving it when I got home and made it all over again for dinner.

Quick, simple, easy and spicy! Have a go. 

Oh before I sign off, just a quick thank you to you guys as Spice Diary was recently ranked in the top 50 food blogs in India. Thanks for your support lovely people! <3

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Spicy Mushroom & Potato Sabji
Serves 2
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Ingredients
  1. 75g button mushrooms, washed & cut in half
  2. 3 small potatoes, washed
  3. 1 small red onion, sliced
  4. 2 tbsp olive oil
  5. 1 tsp cumin seeds
  6. 1 birds eye green chilli, whole
  7. 1 tsp salt (or according to taste)
  8. 1 tsp sambar masala
  9. handful fresh coriander
Instructions
  1. Place potatoes in a plastic bag and tie a knot. Pierce a hole and place in microwave. Cook on highest power setting for 7 minutes. Remove and allow to cool slightly. Then cut into 2" chunks.
  2. Whilst potatoes are cooking, heat oil in a pan. When hot, add the cumin. Th cumin should splatter immediately. Now add the onions, chilli and mushrooms.
  3. Sauté for 30 seconds, then add the salt and sambar masala. Mix well and cook for a further 3 minutes.
  4. Now add the cooked potatoes, and mix. Cook for another minute and add the coriander. Mix.
  5. Check for salt and adjust accordingly. Remove from heat & enjoy!
Notes
  1. 1) Sambar masala is a spicy, tangy spice blend available at all Indian grocery shops. I have also seen it in some supermarkets in the worldwide section so worth checking!
  2. 2) When cooking potatoes, some microwaves have different power intensities, so just check potatoes are cooked by cutting through them with a knife.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Punjabi Chickpea Curry – CHANNA MASALA

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So for the next 9 days I am vegetarian. It’s a Hindu thing.

Okay I’ll elaborate.  The Hindu festival of “Navratri” takes place over the next nine days. It’s referred to by the elders as an “auspicious occasion” and one that symbolises the triumph of good over evil! It’s also a time where celebrations are expressed in the form of colour, family reunions, force feeding of Indian sweets by random aunties, dancing and eating (very possibly followed by more dancing and eating). Although the “eating” comes in the form of vegetarian food, it’s not really a problem for me as:

a) I’m not a huge carnivore anyway
b) I was a vegetarian for 3 of my teen years (I gave up when I moved to America-damn the USA with their tasty junk food that looks awful but tastes so darned good. I’m looking at you Mr pancakes topped with crispy bacon & maple syrup!
c) There is no shortage of delish Indian vegetarian dishes

It is slightly more of an issue for my other half however, as his dreams of kick-starting the week with Murgh Masala Monday & Tandoori Chicken Tuesday, sadly no longer exist. It is for this reason that I have decided to cook up some vegetarian dishes this week that deliver an extra portion of dishoom – hopefully easing the burn of the lack of “meatiness” in the kitchen. 

Today’s recipe is spicy, filling, comforting and moreish – I don’t know how many more adjectives I need to list about this dish before it screams out MAKE ME! Enjoy and do let me know your thoughts. Oh and p.s . Happy National Curry Week!

Punjabi Chickpea Curry
Serves 4
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Ingredients
  1. 1 cup chickpeas, raw
  2. pinch of baking soda
  3. 4 tbsp olive oil
  4. 1 tsp cumin seeds
  5. 3” cinnamon stick (optional)
  6. 2 cloves (optional)
  7. 3 peppercorns (optional)
  8. 2 bay leaves (optional)
  9. 1 black cardamom (optional)
  10. 1 large onion, peeled
  11. 1 birds eye chilli (optional)
  12. 2 cloves garlic, peeled
  13. 2" ginger, washed
  14. 2 tsp salt
  15. 1 tsp garam masala
  16. 1 tsp paprika
  17. 1/2 tsp turmeric powder
  18. 1/2 tsp amchur (mango powder)
  19. 2 plum tomatoes & 2 tbsp juice
  20. handful fresh coriander
Instructions
  1. Soak chickpeas and baking soda in water overnight
  2. Wash and rinse thoroughly
  3. Place chickpeas in a pressure cooker. Cover with water until the water level is 1 1/2" above the chickpeas. Add 1 tsp of salt and place lid on carefully. Cook for 12 minutes after the first whistle. Turn off heat. Allow to de-pressurise naturally before removing lid.
  4. If you do not have a pressure cooker, place chickpeas with salt in a pan of water (same water level as above) and bring to boil. Now reduce the heat and allow to simmer until tender and cooked all the way through. This can take between 35-45 minutes. (If the water reduces before they have cooked, add more boiling water to the pan).
  5. To make the masala, coarsely grind onions in a processor and place in a bowl. Now coarsely grind the chilli, ginger and garlic.
  6. Heat oil in a non stick pan. Once hot add the cumin alongside the cinnamon, cloves, peppercorns, bay leaf and black cardamom.
  7. When they begin to splatter in the oil, add the ground onions. Add 1/2 tsp salt and cook for 4 minutes, stirring continuously.
  8. When they turn slightly translucent, add the ground chilli, ginger and garlic mixture. Cook for 3-4 minutes until the masala turns completely golden.
  9. Now reduce the heat and add the remaining salt, garam masala, paprika, turmeric and amchur powder and mix well. Now add the plum tomatoes and juice and mash into the masala. When the oil begins to separate from the masala, add the chickpeas and 1 cup of water and bring to boil and cook for 5-6 minutes on high heat.
  10. Check for salt and adjust accordingly. Serve with hot chapatis, naan or basmati rice!
Notes
  1. You can add or reduce water depending on how dry or wet you would like the dish to be. Some like it to be wetter if serving with rice or drier if serving with breads.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/