Monday, September 19, 2011

Stuffed Okra / Bharwan Bhindi

Ladies finger / okra is one of my favourites and features at least once a week in my kitchen...Surprisingly, I don't seem to have put up too many recipes with okra here.
Stuffed okra tops the list of al the okra recipes and I realised it had been a really long time since I made these.
There are two types of stuffed okras I make, one is what I learnt after coming to Gujarat - its a mild, flavourful one with besan, coconut and spice powders, the other is what I have here for you today...spicy, tangy and served with fried onions !!

stuffed okra

Tava vegetables was a very popular dish at buffet lunches at one point and they are lip-smacking, different vegetables, stuffed with spices and served out straight from the tava. Thats where I had these roasted onions with the okra and they make a lovely pair...

What you need -

15-20 fresh tender okra
2 tbsp cleaned and chopped coriander leaves
2 onions
3-4 tbsp oil

Spice powder
2 tbsp cumin/jeera powder
1 tbsp coriander seed / dhania powder
1.5 tbsp chilli powder
1 tbsp dry mango / amchur powder
1 tsp salt
1 tbsp aniseed / saunf (whole)
1/2 tsp turmeric powder

What you do with it -
Wash the okra, dry them with a kitchen towel
Cut off the two ends and make a slit lengthwise on one side of the okra, without cutting thru it
Keep the okra aside
Chop the onions lengthwise
Mix all the ingredients listed under 'Spice powder' with a tbsp of oil
Add half of the coriander leaves to this
Stuff the okra with the spice powders
Heat 2 tbsp oil in a shallow pan and then add the okra to it
On a low flame, fry the okra till it changes to a dark green colour
Take the okra off the pan and add the onions to the oil remaining in the pan
If you have any of the spice mix remaining, add it to the onions
Once the onions are nice and brown, add the okra back to the pan for a minute and mix with the onions
Serve hot, garnished with coriander leaves
You could add the juice of half a lemon to this to make it tangier
Serve hot with rotis/ parathas / rice and dal

Saturday, September 3, 2011

Divkadgi Phodyo / Breadfruit fritters

This looks like a jackfruit, but is less spikey...Its called divkadgi in Konkani or breadfruit...Its not really like a fruit, though.
When I googled for this, I realized that this seems to be a popular vegetable / fruit in the tropical islands of the Pacific Ocean too !
Check this link for more information on breadfruit...


This was not really easily available in Bangalore and we used to wait for Thursdays when the trucks from Mangalore would bring in all the Mangalore-special vegetables into the stores in Bangalore. I guess the trucks come in more frequently now

Ma generally makes fritters / phodyos (pronounced as 'fod-yos') with this. They have a very different texture and they taste absolutely yummy.

divkadgi phodyo

Really soft on the inside, this is an absolute treat...

cut phodyo

What you need -

1 medium sized divkadgi/ breadfruit
1/4 tsp salt
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 cup rice flour
4-5 tbsp oil

What you do with it -

Cut the divkadgi into 4 quaters. Remove the centre portion which is a little hard
Carefully cut out the skin of the divkadgi
Then cut into slices, about 1/4" thick
Wash and put them in a flat bowl
Sprinkle turmeric powder, chilli powder and salt
Mix well and then sprinkle about 2 tbsp of rice flour over the pieces. Toss and add more rice flour if required. Toss again to ensure all pieces are coated well
Heat a pan with about 2 tbsp of oil
Place the pieces in the pan and fry on both sides till they are golden brown
Fry in batches till all pieces are done
You could deep fry them too, if you like
You could also add salt after frying - this helps them remain crisp for a longer time


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