Bharwan Bhindi (Ladies finger)

A couple of months ago we were invited for dinner by a friend. It was at this dinner that i tasted this dish for the first time. Coming from a south indian family bhindi or Vendakay or ladies finger was a part of our diet on a very regular basis. There is a belief that bhindhi or vendakay as we call it, is very good for the growth of the brain. So invariably the grand mothers and mothers would include more of it in any growing child's diet. you could have Vendakay Curry, Vendakay Roast, Vendakay Sambhar and so on.

The Vendakay Curry was a simple and the most easy dish to make. All you had to do was to wash the Vegetable in water and dry it. Slice it into small pieces. Add oil in a kadhai and when hot add some Mustard seeds, Urad Dhal and Red chillies (as it suits your taste). Add the vegetables mix well and cook with the lid on for a few minutes. Once the vendakay becomes soft then add salt and cook for some more time and serve hot. The variations you could do is to add besan powder to make it crisp, add peanuts, add onions along with vendakay and so on.

This childhood practice continues and this dish interested me a lot. But Bharwan what did it mean? for which i was told by my hostess that it meant stuffed. Jeera powder had been stuffed into the vegetable. But to make it simple she had just added the jeera powder to the dish as a whole and not stuffed it. The taste was great and it was simple. Check out the receipe:

Ingredients

Bhindi - 1/2 kg (washed & cut into 1" pieces with a slit)
Onions - 3 big (grated)
Garlic - 5 - 6 (grated, you can increase the number based on your taste)
Roasted Jeera Powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Mustard Oil for frying

Method

In a kadhai (preferably non-stick) heat the mustard oil nicely till the smell goes away. Add the grated onion, garlic and turmeric and fry till they have crossed the transluscent stage. Then add the Bhindi and mix well. Keep covered on fire till the vegetable becomes soft and is fully cooked. Then add the salt and the jeera powder. Mix well over the flame without closing the lid for 3 - 4 minutes. Serve hot.

Note: The other tip which my hostess gave me was to use mustard oil for cooking green vegetables this gives a good flavor for the dish.

AWED - Middle Eastern Cuisine 2

Bean & Spinach Rice

This is my second entry for this event. Couple of days back i was browsing across as usual when i found an interesting and easy recipe. I would say that it is a version of the many bean dishes that are widely used in Turkey and Greece. I have altered it to suit our palate.


Ingredients

Black Urad Dal - 1/2 cup soaked overnight and boiled
Spinach - 1 big bunch washed well & finely chopped
Garlic - 6 pods finely chopped
Green Chillies - 6 finely chopped
Olive Oil
Salt to taste
Rice - 2 cup


Method

In a pan heat the oil and add the chopped garlic and green chillies to it. Saute till the flavour of the garlic and chillies are released. Add the spinach and saute for a few minutes. Then add the black dal and saute. Add salt to taste. Keep on simmer till done. Add rice mix it well. Serve Hot.

Note: The taste is best when it is hot

AWED - Middle Eastern Cuisine

Visiting a couple of blogs inspired me to participate in this event. This would be my first entry for this event. A very simple and colorful salad. Time tested in my kitchen that has always won some good comments from my guests and family.

Greek Salad

Ingredients

Capsicums (Bell Peppers - green, red and yellow) - 1 each of the same size
Tomatoes - 2 ripe and firm
Cucumber - 1 medium size
Olives - 20 (green, black or a combination of both)
Cilantro - finely cut small bunch

For the Dressing

Olive Oil - 2 tablespoons
Lemon Juice - 1 lemon medium size
Garlic - 2 pods crushed
Salt to taste


Method

Mix all the dressing ingredients in a small bowl and allow it to rest so that the garlic flavor is released. Cut Capsicums into thin round pieces. Remove the seeds and cut the tomatoes into medium size pieces. Cut the cucumber into medium size pieces. You can put in the olives as is it is or cut into into halves. Toss all the cut vegetables into a bowl. Add the dressing and toss it well refreigrate till serving time.
Note: This salad is best when it is served cold. It can be used as a good starter with a curd dip.