Crispy Bhindi, lady finger or Okra

Bhindi is one versatile veggie loved by all. When cooked in the right manner it tastes awesome.

Today I made some crispy Bhindi on a iron pan.


Bhindi -10-12 Small ones

Turmeric powder-1/4 spoon

Cumin powder-1 t spoon

Coriander powder- 1 t spoon

Saunf or fennel powder – 1/2

t spoon.

Red chilli powder -3/4 spoon

Asafoetida – 3-4 pinches

Cornflour -1.5 table spoon.

Black salt – 2-3 pinches

Amchur or

dry Mango powder -1/4 spoon.

Oil or liquid ghee-2 table spoons.

Lemon juice -1/2 spoon

Coriander leaves -2 sprigs.

Salt as per taste


Clean and then wipe the Bhindi till they are dry.

Remove the top and the bottoms ends and then make a slit on one side of each Bhindi.

In a bowl add all the above except Bhindi, coriander leaves and lemon juice.

Mix well and keep aside.

Now fill a little of the above mixture into each Bhindi and keep them aside.

Heat a heavy pan preferably iron pan and add a tablespoon of the oil or ghee and spread it with a silicone brush all over the pan.

Place the stuffed Bhindi’s neatly over the pan and on low flame cook them for about 3 to 5 minsNo slowly turn them or flip them and add the remaining ghee and cook for another 4-5 minuts until they turn crisp.

Mixed Veggie curry


Chopped veggies – 1 cup

( beans,baby corn,mushrooms,peas, carrots,paneer and

Tri colored

Cashew nuts-8-10 soaked

Onions-2 medium or 1 big.

Tomato-1 chopped

Milk-3/4 cup

Ginger-1/4 pc

Garlic cloves-6-8

Green chillies-3-4 slit

Red chilli pdr-1 spn(preferable kasuri methi as it gives colour.

Turmeric-1/4 spn

Sugar 1 to 2 pinches

Lemon juice- 1/2 spn

Salt to taste

Kasuri methi-1/2 spn


Take a pan and add a little ghee/ oil and stir fry the veggies one by one. Carrots and beans take a while so put them first and then the peas, corn, mushroom n paneer. Add in salt and also 1/2 spn lemon juice for retaining the colour n crispness of the veggies.

Chop into 4 big bits and in a small seasoning pan add a drop of oil/ghee n dry roast the onion with the peel.

Now remove the peel and keep aside. Follow the same procedure for the chopped tomatoes,ginger, garlic and green chillies and then blend all this with little milk along with the cashew nuts and in a kadai add a spoonful of ghee and roast the masala until its cooked and then add milk as per requirement.Add in the stir fried veggies into the masala and cook for about 3 mins.Take the kasuri methi in your pams and rub it between you palms and add it to the curry. Mix well and the dish is ready.

You may garnish with roasted garlic and a small chunk of butter or cream depending on your preference.

Goes well with rotis.

Kokum Saaru

Had some fresh kokum peels and so soaked them and cooked them and made devastana saaru or burri jevan saaru what we Amchis call it.

I have just replaced the tomatoes with kokum.

Tastes so yumm.


Chana dal-1 spn

Kokum peels-5-6

Water -2 cups

Grated coconut-1 table spn

Cumin-1/2 spn

Coriander seeds-1 .5 t spn

Pepper corns-6 to 8

Urad dal-1/2 spn

Red chillies-3

Hing- big as a pea

Oil-2 table spoons

Salt as per taste

Coriander leaves chopped-1 handful

Method :

Jaggery grated-1 table spoon

Curry leaves-1 sprig

Mustard-1/2 Tspn


1.Heat a spoon of coconut oil and roast the chana dal followed by urad dal, methi seeds,cumin, coriander seeds, pepper corns,red chillies, kokum peels and grated coconut.

2.Now grind it to paste along with Hing and water.

3.Add a little water and the ground mixture to the kokum water and salt to taste and jaggery.

4.Give a proper boil and temper it with mustard seeds and curry leaves in a spoonful of coconut oil.

5.Garnish with coriander leaves.

Mango Dal


Mango -1 skinned,chopped and puréed.

Mung dal-1/2 cup.

Garlic- 2 cloves

Ginger-1/4 “piece chopped finely.

Water-1/2 cup.

Salt as per taste

Coriander leaves to garnish

For the tempering:

Oil or ghee-2 spoons

Cumin seeds-1/4 spn

Curry leaves-6-7 leaves

Red chillies-2 chopped.

Onion-1 finely chopped

Green chilli slit-1


Pressure cook dal to which ginger, garlic and onions are added.

Transfer it to a vessel and add green chilli and salt and give a proper boil.

Now add the mango purée and a little water.

Mix well and cook for 3-4 minutes.

Heat oil/ghee in a Kadai and add the cumin seeds, red chillies and curry leaves and add the seasoning to the dal.

Mix well and garnish with Coriander leaves.

Mango kadhi

Mango Kadhi


Mango -1 chopped and puréed

Besan-2 table spoons

Curds-1/2 cup

Turmeric powder-1 pinch

Cumin seeds

Green chilli-1 slit

Water-1/4 cup

Asafoetida-2 pinches

Red chillies-2

Salt as per taste.

Ghee-2 spoons

Chilli powder-1/2 spn

Ginger grated-1/4 spn

Mustard -1/4 spn

Curry leaves.


In a heated kadai add ghee, followed by mustard, asafoetida, red chillies, g chilli, salt, cumin seeds, crushed curry leaves,grated ginger, red chilli powder, turmeric and small piece of cinnamon . When you get the aroma of the spices add Besan and roast it on low flame.

Add curds and a little water and mix it properly and see that the lump is not formed.

As the kadhii thickens add the mango pulp and mix well.

Serve with rice or rotis.

Dal Makhni

This is one rich creamy dal which is cooked on low flame continuously for 15 mins or more. Tastes yummier the next day…


* Whole Black Gram 1/2 cup

* Red Kidney Beans 2 tablespoons

* Salt to taste

* Tomatoes roughly chopped 3 medium

* Garlic roughly chopped 8-10 cloves

* Ginger roughly chopped 1 1/2 inch piece

* Oil 2 teaspoons

* Cumin seeds 1 teaspoon

* Red chilli powder 1 teaspoon

* Garam masala powder 1 teaspoon Ghee /Butter-2 table spoon cream

Kasturi methi-1/2



Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree.

Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, ghee or butter,garam masala powder and mix. Simmer for fifteen minutes. Serve hot with cream and Kasturi methi.