Green Leafy Dal with Spinach and Dill
Healthy and delicious green leafy dal made using spinach, dill, toor dal and tempered with spices and herbs.
Tag: Vegan Recipes
Radish Sambar
Delicious Sambar using red salad radishes, potatoes, tempered with onions, tomatoes, tamarind, spices and herbs.
Bhindi Dry
Bhindi or Okra dry is a simple yet tasty curry that goes well with rotis and chapati or alongside rice-sambar/dal. It’s an easy recipe that takes about 30 minutes to prepare. Great for lunch boxes or a simple weekday lunch/dinner.
Prepping the okra is slightly time-consuming. So you are running short of time, I suggest you prep it the previous night and store it in the refrigerator to lessen cooking time. Continue reading to know how to make Bhindi dry curry.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 2-3 servings
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Ingredients:
150g okra/bhindi, washed and cut into 1-inch pieces
4 tablespoons of cooking oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1-2 garlic cloves, minced
1 small onion, chopped
8-10 Curry leaves
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 ½ teaspoon coriander powder
3 tablespoons grated coconut
Salt to taste
Procedure:
- Stir fry okra in a non-stick pan with a tablespoon of oil & a teaspoon of salt until bhindi is almost cooked and browned, and the gel-like substance goes away. Later, transfer bhindi onto a plate.
- Heat oil in the same pan.
- Add mustard seeds, cumin seeds, and curry leaves. Once they pop and sizzle, add minced garlic and onion and sauté on medium heat until onion translucent.
- Add salt, turmeric powder, red chili powder, coriander powder, and sauté on low heat for 30 seconds.
- Add stir-fried okra into the pan, combine well, and sauté for 2 minutes.
- Add grated coconut, mix well and sauté for a minute.
- Taste for salt and adjust.
- Serve Bhindi dry with chapati. Enjoy!
Note:
- Add salt and spices according to your taste and preference.
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If you tried this recipe, let me know how you like it? 🙂
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
Mushroom Capsicum Masala
A vegan curry made with button mushrooms and capsicum, cooked in an onion-tomato base along with spices.
Gobi Matar Masala
A vegan curry made with cauliflower and green peas, cooked in an onion-tomato base along with spices and herbs.
Bottle Gourd Curry | Simple Bottle Gourd Stir Fry Recipe
This stir fry is yet another healthy and yummy side dish to eat with chapatis or rice-dal. Bottle Gourd or calabash is a highly nutritious water-based vegetable that’s used to make many delicious recipes, and bottle gourd stir fry is one of those. It’s healthy, tasty, and super easy-to-prepare, making it a perfect weekday meal.
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2-3 adult servings
Ingredients:
1 medium-sized bottle gourd
100g of green peas, frozen or fresh
2-3 tablespoons of vegetable oil
½ teaspoon mustard seeds
1 tablespoons chana dal
½ teaspoon minced ginger
2 dried red chilies, split into half
A pinch of hing
6-7 curry leaves
1 small red onion, chopped
¼ teaspoon turmeric powder
2-3 tablespoons of grated coconut
Chopped cilantro, for garnish
Salt to taste
Preparation:
- Wash bottle gourd and cut them into 1/2-inch cubes and keep them soaked in water until used.
- Heat vegetable oil in a cooking pan.
- Add mustard seeds, and allow them to pop.
- Add chana dal and fry them until golden brown.
- Add minced ginger, dried red chili, Hing, and curry leaves.
- Add red onion and sauté until translucent.
- Transfer the cut cubes of the bottle gourd into the pan. Then add green peas, turmeric powder, and salt to taste and sauté for 2 minutes on medium heat.
- Cover and cook on low-medium heat for 10 minutes or until bottle gourd well cooked.
- Taste for salt and adjust if necessary.
- Garnish with grated coconut and cilantro. Serve hot with chapati/rotis.
Notes:
- Add salt and spices according to your taste and preference.
- Usually bottle gourd does not need the addition of water to cook. But if you feel the need, you can add about 20-30 ml of water and cook covered.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3