Potato Okra in an Indian Medley (Aloo- Bhindi)

The versatile vegetable which is the so called POTATO can be paired with any kind of veggie to make a mouthwatering time saving dish. The recipe below is one of the easy dishes I make whenever I am late from office or if I want to make something quick. This is one of my partner's fav dish and the funniest thing is he never gets tired of this so called dish and orders it even for our weekend night out at some vegetarian restaurant. Different people have different kind of approach while making this dish, some would love to make it in North Indian, South Indian or Continental style. Well my version is jotted down below and this recipe is tried and tasted almost every week.

Ingredients

Potato - 2 Large boiled and cubed
Okra/ lady's finger - 2 cups diced lengthwise like 1 inch length
Onion - 2 medium No.'s cubed
Tomato - 2 medium No.'s cubed
Garlic - 2 No.'s roughly chopped
Cumin - 1 tsp
Salt to taste
Mustard Seeds - 1 tsp
Juice of one lemon
coriander leaves - a handful finely chopped

For the Spice Medley:

Coriander Powder - 2 heaped tbsp
Cumin powder - 1 tsp
Chilli Powder - As per one's spiciness, I used 1 tbsp
Garam Masala - 1 tsp
Asafoetida/ Hing - 0.5 tsp
Chat Masala - 1 tsp (optional)

Method

In a large pan or huge wok, heat one tsp oil and fry the Okra nicely till its edges turn brown. Switch off and cool. This method is done to remove the sliminess of the Okra prior to its cooking complete with spices.
Now in the same wok or pan, add oil, crackle up some mustard seeds and cumin. Saute onions till brown and then add the tomatoes. When the tomatoes are almost mushy, add all the powders including salt. Everything should be mixed up nicely till the oil starts leaving the sides of the pan. At this point of time, add the potatoes and Okra and toss evrything nicely till the veggies are coated with the spices and the aroma starts coming out. Switch off and add lemon juice and garnish with coriander leaves and chat masala. You can serve this dry dish with all kinds of rotis or parathas or with a plate of hot steaming rice. A dollop of curd and some pickle on the side would be an added accompaniment.

Soya Masala

I always hated milk and still do. During my pregnancy this dislike back bit me like huge and I had to take some kind of calcium substitute to make up for my 'Milk Hate Policy'. My mom used to make some dishes with soya chunks and always used to emphasise its calcium rich qualities. When I asked my gynaec about this, she gave me a thumbs up and told me to go ahead with soya products. From there on soya was always on my diet one way or another. Tofu, Soya chunks and Soya beans is a must nowadays on my weekly menu. So I have come up with a different kind of recipe for Soya chunks incorporating a Kerala touch here and there. Try this out and do comment on how it went in your kitchen.



Ingredients

Soya Nuggets- 2 cups
Onion - 02 No.'s
Tomato-02 No.'s
Curry leaves - 2 sprigs
Thick coconut milk - 1 big cup
Chilli powder - 1 tsp
Tumeric powder - a pinch
Garam masala - 1 tsp

Marination

Yoghurt - 4 tbsp
Chilli powder - 1.5 tsp
Tumeric powder - 0.5 tsp
Salt as per taste

Method

Boil the soya nuggets for 5 mins, let it cool. Squeeze the water out and marinate them in the above mixture. Keep aside for 10 mins- half an hour.
Fry the nuggets till golden brown, take out and drain the oil from them in a tissue paper and allow them to cool. In the same oil saute onions till pink, add tomatoes and curry leaves. Fry till they start leaving oil on the sides. Add all the powders and cook till the raw smell is gone. Now add the fried soya and mix well. Pour the coconut milk and adjust salt as per one's level. Boil them slightly and switch off till the first bubbles are seen.
This interesting curry can be had with some jeera rice, any kind of pulav or roti's/ bread.