This is for my Vege -vegan friends ( by default it is for carnivores also) . I am continuously cooking but not much worth publishing. A vacation in kitchen, is worth million $ and I am earning it!!!
Not much preamble today because my dentist is waiting in ambush to extract the healthy teeth, by mistake first , then apologize and then extract the ailing ones....in the bargain he earns faster and I gain, because sooner or later I will spend it per tooth extracted into all teeth. May be it is good...with inflation at 8% , I gain , by spending for future,today..
THE RECIPE
Well this is a time proven recipe , Bhindi -alu fry ...nothing great about it ...I will just give one of the many variation I use ..a sour tinge and absence of strong spices ( other than used in tempering ) .
INGREDIENTS
* Bhindi ( DhyaDoNs in Bong) , Ladies finger, Okra etc 250 gms
* Potato 1 medium ( about 75 gms)
* green chili 4 -6
* am chur 11/2 tsp ( dry mango powder , anar powder, lemon juice ) optional
*red chili powder extra hot ( optional)
*Oil 2-3 tbsp
* Popy seeds 2 tsp ( optional)
*turmeric 1 tsp
Salt
Hing, ( asafoetida) ( 30% powdered), 1/2 tsp
*for tempering ...panch phodon , 1 tsp (if you dont have it , use 1/2 tsp each of fennel and methi ( fenugreek). Dry red chili 2
PROCESS
Wash and cut the bhindi to 1 inch pieces
Cut potato to 5 mm thick, half moon
Heat oil to smoking and cool slightly
add the tempering and add the potatoes and fry to off color
add Hing, ( asafoetida), poppy seeds and immediately followed by the bhindi..
All ingredients added
Add turmaric and fry
Add salt when the volume shrinks
Cover for 5 minutes and cook at slow heat.
Uncover and Stir fry at high heat till the oil comes out.
Add red chili powder ; amchur or any other souring agent, stir fry for 1 minutes .
Switch off heat
Eat with rice , Paratha or puri ( as u know, I dislike roti )
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