Dahi Bhindi Masala/Curd Okra Masala

A very rich and heavy bhindi dish made with authentic Hyderabad ingredients. This mouthwatering dish made from bhindi, almond paste and yogurt.  This is very good side dish for chapati, Naan & Pulka.

Ingredients

 Frozen small bhindi                              3 cups

Chopped tomatoes                               1 cup

Finely chopped capsicum                       ½ cup

Curry leaves                                          a few

 Beaten Yogurt  (curd)                           ½ cup

Masala Powders

Kashmiri red chili powder                       1 tsp.

Fennel powder                                      ½ tsp.

Garam masala powder                           ¼ tsp.

Turmeric powder                                    ¼ tsp. 

To be ground into a paste

Almonds                                               8 no.

Shredded coconut                                  2tbsp.

Ginger paste                                          1tbsp.

 Seasoning:

Cumin seed                                            ½ tsp.

Whole red chili                                         1 no.

Curry leaves                                             few    

For Decoration:

Chopped coriander leaves

Method:

• Sprinkle a salt into frozen bhindi and keep aside for 30 minutes. Later cook it in the microwave for 8 minutes.
• Soak the almonds and khus Khus in hot water for 30 minutes. After 30 minutes, remove the almond skin. Grind with coconut, khus khus, and ginger paste with little milk. Keep aside.
• Heat 1 tbsp. of oil in a pan and shallow fry the okra’s for about 7-10 min, until they turn slightly brown but still remain crisp. Keep aside.
• Heat a bit more oil in the same pan. Fry the curry leaves, dried chilies, and cumin seed. Lower the stove heat.
• Then add chopped tomatoes and all masala powders and cook well until the the tomatoes have become pulpy and oil comes out from the sides.
• Now add the almond paste and salt , continue to cook for few more minutes , add yogurt  into the mixture.
• Add the sautéed bhindi and cook for a few minutes. You may need to add some water if you think the gravy is too thick.
• Garnish with cilantro.  Serve hot with pulka , chapatti, and pulao.

Note:  You can use fresh Okras also. Clean the okras and chopped evently.

Kannimanga /Vadu mangai/Tender Mango Pickle

Vadu Manga/Tender Baby Mangoes

Mango is loaded with anti-oxidant vitamin A (beta carotene), Vitamin C and Vitamin E; traces of Vitamin B1, B2, B3, B6 and B9. It also includes minerals like potassium, phosphorus, Calcium and Magnesium.

I am a huge fan of vadu mango, particularly Kerala’s kanni mango achar. It is  very healthy as it is an oil free pickle which keeps well for up to 2 years. This pickle is common in regions of Tamilnadu, Kerala, Karnataka & Andhra. This is a seasonal product. You will get Mavadu only in March-April. Being a seasonal fruit, both ripe and unripe forms take a major place in everyday cuisine during the season. One  favourable saying is like this   "Maatha Ootadha Soru, Mavadu Ootum". meaning, The mango will feed the food that one's mother does not feed.

Ingredients:

Tender Raw Tiny Mangoes         50 no

Colorful red chilies                  15 no.(adjust according to your spice level)

 Crushed Mustard Seeds             4 tbsp.

Fenugreek seeds                       1 tsp.

Asfoetida:                                1 tbsp.

Rock Salt                                  ½ cup-3/4 cup (as per your taste )

Method:

• Select small, solid, fresh and tender mangoes. Just smell and ascertain freshness.
•  Just clean for dirt. Wash the mangoes. Wipe it with your kitchen napkin.
• In the meanwhile get out your large pickling jars, ensure they are cleaned well, nice and dry.
• In a glass jar mix the mangoes and salt and keep it aside for 5 to 7 days.
• Drain the salt water collected from the jar.
• Soak the red chilies, fenugreek seeds for an hour in the salt water.
• Grind coarsely and mix it with mango pieces.  Add crushed mustard seeds &  Asafoetida in it.
• Mix well and close the jar tightly.
• Keep in a cool dark place. Keep stirring every day for another week.
• When it is done, you can see the color change of the mangoes.  When it is ready, use it.
• Serve with Curd Rice. So simple, but truly delicious, an all-time favorite!

Note:

• Buy bunches of these mangoes with their stem intact.
• Get the  overpowering smell of fresh sap, raw, tart & fresh ones.
• Try to pick even sized mangoes an inch long  perhaps.
• Always use clean and dry spoon to serve the pickle.