Week 6 recipe  - Vendekkai Gojju 

Ingredients

• 250 gms bhindi
• 1 1/2 tbsps tamarind extract
• a pinch of jaggery
• salt to taste
• oil

For dry masala

• 1 tsp fenugreek seeds
• 1 tsp sesame seeds
• 1 tsp cumin seeds

For masala paste

• 10-12 coriander strands
• 1 cup coconut
• 1 tsp mustard seeds
• 1 1/2 tsp uncooked rice
• 1 tsp turmeric powder
• 3-4 green chillies

For seasoning

• 2 tsp oil
• 3 whole dry red chillies
• 1/2 tsp mustard seeds

Method

Prepare the dry masala: 

1. Dry roast all the ingredients for dry masala and grind them together into a powder.

Prepare masala paste:

1. Grind together all the ingredients for the masala paste with the powdered spices and a dash of water.

Prepare bhindi:

1. Heat 3-4 tsp of oil and start shallow frying the bhindi.
2. To the bhindi, add the tamarind extract and salt.
3. Crumble the jaggery over it and 1 1/2 tbsps of masala paste.
4. Mix well, pour in some water and cook for 5-7 mts.

Prepare seasoning:

1. In another pan, heat 2 tsp of oil, add the ingredients for seasoning and saute for about 30 seconds without burning them.
2. Pour the seasoning over the bhindi and serve hot. 

Loved it. Can use yellow mustard seeds instead of black for a stronger flavor. Fry the bhindi well and see to it that it is not slimy. Getting the right consistency, not too thick, is important so add more water if necessary. 

Stuffed Bhindi

Another recipe with no measurements which is most unlike how I cook usually. I got this recipe from my aunt when I lived with her in Mumbai.

Mix dhania pwdr, jeera pwdr, salt, turmeric pwdr, red chilli pwdr, amchur and a little pepper. Slit the bhindi such that they are still attached at the bottom. Stuff and saute.

Rajasthani Bhindi

Mom got some magazine yesterday and it has some really nice recipes. I have already tried two recipes from this magazine and both came out well. I will post the recipe for the other dish (Egg korma) tomorrow. 

Rajasthani Bhindi

250 gms lady's finger
1/4 tsp cumin seeds
1/2 tsp onion seeds (I did not add this)
1/4 tsp red chili powder
3 tsp besan
1 tsp cumin powder
1 tsp coriander powder
1 tsp amchur
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1 1/2 tsp saunf
2 tbsps oil
salt to taste

Wash the lady fingers and then wipe them. Chop off the two ends of the lady's finger and then slit them in half. Mix all the dry masalas, besan and 1 tsp of the saunf. Add salt and little oil to this and mix well. Mix this masala mixture with the lady's finger. Heat oil. Put cumin seeds and the remaining saunf and fry for a minute. Add the lady's finger and stir fry for 5 minutes. Lower heat, cover and cook till done, stirring occassioanlly. Remove the cover, and stir fry for few minutes more till lady's finger are crisp. Serve hot.