Showing posts with label Spices. Show all posts
Showing posts with label Spices. Show all posts

Fish Tawa Fry


Since the time we started bringing Tilapia fillets, I have always grilled them. I am fish lover and its been a while since i had fish curry. Since i am trying to not eat too much coconut, I didnt want to make our traditional fish curry so I came up with this one. Turned out awesome. Reminded me of my favourite fish curry from Nandini restaurant in Bangalore that i use to have frequently around 10 years back.

Fish Tawa Fry
Ingredients
500gm Fish
1 Big Onion
2 Tomatoes
1 Spoon Tamarind
1/2 Spoon Black Pepper
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
4-5 Garlic cloves
1 Spoon Ginger
Coriander Leaves

Method
  • Marinate the fish with 1/4 Spoon Red Chili Powder, Coriander Powder and Salt.
  • In mixie, add tamarind, onion and black pepper leaving 6-7 aside. Grind to fine paste. Keep aside.
  • Heat oil in tawa and add in fish pieces. Let them cook for a minute.
  • Flip the fishes and cook for another minute. Take out of the tawa and keep aside.
  • In same oil add in onion paste and saute it till the raw smell from it goes away and you can only smell pepper in it.
  • In mean time grind tomatoes, garlic, ginger in mixer and make paste.
  • Add tomato paste, jeera powder, garam masala, turmeric powder, remaining black pepper and salt to onion and cook for 5 minutes with constant stirring.
  • Add in fish and lightly mix everything together. Cook for 2-3 minutes.
  • Sprinkle finely chopped coriander leaves and serve.

Notes
I used cleaned boneless Tilapia fillets each cut into four pieces but you can use any fish in any form but boneless has its own fun :)

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Grilled Spicy Tilapia Fillets


I had not cooked this fish anytime earlier and its been while since we had fish. I wanted to switch to diet that has more fish and vegetables instead of any other meat (chicken, prawns or crabs) so we got this from Costco. They sell it skinless and boneless big fillets so i instantly thought of trying grilling them. Yesterday we had barbeque planned and so it was perfect time to experiment.

Grilled Spicy Tilapia Fillets
Ingredients
2 Tilapia Fillets
1 Spoon Red Chilli Powder
3/4 Spoon Coriander Powder
1/2 Spoon Jeera Powder
1/4 Spoon Garam Masala
1/2 Lemon
Salt to taste
Oil

Method
  • Apply salt, red chilli powder, jeera powder, coriander powder, garam masala and lemon juice to the fillets.
  • Massage the fillets by rubbing these spices and lemon juice for couple of minutes. Keep aside for 45minutes to an hour
  • Heat the grill and apply oil spray on both sides on the fillets and grill them for about 3-4 minutes each side.

Notes
If you don't have grill, you could cook them on pan over medium heat too. Grill gives nice finish.
I served this with mint chutney that i made from fresh mint from my patio garden as starter and ate most of it :) In fact out of two fillets only half i could save for next day and click photo :) I used that half in salad with the mint chutney as dressing. Perfect lunch :)

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Paneer Burger


It was one of those days when I wanted to make something different with Paneer. I had decided to make Pizza but then we decided to go out. So I gave up on idea of paneer and instead decided to make burger.


Ingredients
8 Burger Buns
8 Cheese slices
400g Paneer
1 Cup Maida
2 Potatoes
1 Spoon Ginger
3-4 Garlic Cloves
3-4 Green Chillies
1 Spoon Black Pepper
Handful of Coriander leaves
1 Onion
1 Tomato
1 Cup Lettuce
Salt to taste
Oil

Method
  • Make cubes of Paneer and shallow fry them till golden in color. Keep aside.
  • Cook the potatoes in cooker till completely done.
  • In mixer make fine paste of garlic, ginger and green chillies.
  • Mix the ginger-garlic-chilli paste, smashed potatoes, black pepper, finely chopped coriander and salt to taste.
  • Add in Paneer cubes and make the patties out of these mixture.
  • Mix maida with water to form thin paste. Dip the Patti in the mixture and fry it in oil over medium heat till brown on both sides.
  • On each burger bun, put onion, tomato and cheese slice. Stack up Patti and lettuce and close the bun and serve with ketchup.

Notes
I didn't use mayo or anything in the burger itself, instead served it on side to dip it in. The main goal of this was Indian-spicy taste and yet burgerish feel.

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Sabudana Poha Chiwada


This chiwada is so easy to make and a sure shot success recipe :) Even when I was small i loved this chiwada the most, for it was light and tasty. Now i love it even more for it is so easy to make too :) I am going to be making this regularly :)

Sabudana Poha Chiwada
Ingredients
100g Sabudana Poha
1 Cup Peanuts
2.5 Spoon Red Chilli Powder
1 Spoon Jeera Powder
1 Spoon Sugar
1 Spoon Salt
Oil

Method
  • In a mixie add in red chilli powder, sugar, salt, jeera powder and grind till fine powder. Add this to a big bowl
  • Heat oil in a pan and fry the peanuts till light brown. Add them to the spice mixture in bowl and stir
  • In the same oil fry sabudana poha, few at a time. After each batch is fried add it immediately to the spice mixture an give it a stir.

Notes
Add in pohe immediately to the spice mixture after you take out of oil, otherwise the spice wont stick to the poha and it wouldn't get the taste.

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Coriander Chicken


Friday I when Ajoy asked me to make Chicken Rolls, I made this one for stuffing. I didn't want to make the red gravy so threw in some coriander and spices to go along with it. When he tasted the chicken, he was like this is out of world :) On the other hand, this was such a minor twist to how I cook chicken normally that I didn't even think about clicking photo and putting it as a blog post. My thought was because I made chicken after such a long time, probably he got too excited. But then, when we decided to invite friends for dinner last sunday, he was like you have to make that chicken again. After making it once again, and he giving same reaction after tasting it, I decided to click photos and may be post it. Now that even friends have same thoughts about the dish, I had to post the recipe :)

Coriander Chicken
Ingredients
1/2 Kg Boneless Chicken
1 Spoon Jeera Powder
1 Spoon Coriander Powder
1/2 Spoon Garam Masala
1 Spoon Red Chilli Powder
1 Spoon Black Pepper Powder
3-4 Garlic Cloves
1 Spoon Ginger Paste
1 Big Tomato
2 Cup Coriander Leaves
Salt to taste
Oil

Method
  • Marinate the chicken with salt, jeera powder, coriander powder, garam masala, black pepper powder and keep aside for half an hour.
  • Heat oil in a pan and add in marinated chicken. Cook on medium high till chicken browns a bit.
  • Meanwhile, in mixer mince tomato, garlic and ginger paste together.
  • Add in coriander leaves and grind it to fine paste.
  • Add it to the chicken, add some salt and cook till it reduces to dry gravy.

Notes
You can use this to make chicken rolls with onion or just it as a side dish with rice or roti. It just goes with anything.

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Cabbage Broccoli Kabab


You may notice that the last recipe I posted used Cabbage too.. Its because, this is left over from the last week's Cabbage :) I had lot of left over Broccoli too.. So last evening I decided to make a mix vegetable out of it but it was only when I actually started making it I thought this would make great Kababs. They are really tasty and very easy and quick to make. I made them in half an hour.

Cabbage Broccoli Kabab
Ingredients
2 Cups Cabbage
3 Cups Broccoli
1 Tomato
1 Spoon Oregano
1 Spoon Jeera
1 Spoon Mustard
1 Spoon Chaat Masala
1/2 Spoon Red Chilli Powder
1/2 Lemon
1 Spoon Coriander Leaves
1 Spoon Pudina Leaves
2 Spoon Maida
1 Spoon Rice Powder
A Pinch of Asafoetida
1/4 Cup Cashews
Salt to taste
Oil

Method
  • Heat half spoon of oil and add in tomato puree.
  • Add in oregano and red chilli powder and cook till completely done. Keep aside.
  • In a pan, heat another spoon of oil and let mustard, jeera splutter. Add in Asafoetida.
  • Add in Broccoli chopped into small pieces and cook with constant stirring till broccoli is almost done
  • Add in finely chopped cabbage, pudina leaves, coriander leaves and cook till cabbage turns light brown.
  • Add in earlier cooked tomato paste, lemon juice and salt to taste and cook for another minute. Take off heat and let it cool down.
  • Add in maida, rice powder and chaat masala. Mix well. Make balls with these mixture and press them between palms with a cashew.
  • Heat pan and add 2 spoons of oil and cook on both sides till they are brown.

Notes
I even had tomato paste ready for I had made it for Rice Bowl last week. I had made double quantity and had used half of it. Its a great item to store in fridge for quick flavoring

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Bread Dahi Wada


As you know with New Years and my jetlag my unofficial resolution of the year is to eat anything but simple bread butter or cornflakes in breakfast :) So when Ajoy got bread with groceries I came up with this :)

Bread Dahi Wada
Ingredients
8 Bread Slices
2.5 Cup Curd
2 Green Chillies
4 Garlic Cloves
3 Spoon Sugar
1/4 Spoon Black Pepper
A Pinch of Red Chilli Powder
A Pinch of Chaat Masala
Handful of Coriander Leaves
Salt to taste
Oil

Method
  • Soak Bread slices in water and immediately press them in your palms to remove the water.
  • In a plate add this bread, finely chopped green chillies, garlic, ground pepper an salt to taste. Knead really well and make the lemon sized balls.
  • Fry these balls in hot oil till brown.
  • In a bowl mix curd, sugar, red chilli powder, chaat masala and salt to taste
  • In plates serve the fried bread mixture balls, covered with curd and garnish with finely chopped coriander leaves

Notes
If you are not going to eat all the wadas at a time, then keep the bread dough and fry it later, otherwise fried and stored wadas get little rubbery.

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Cabbage Pattice


First of all, Happy New Year to everyone. With parents around, then our vacation, in last few months, I had to hardly anytime make breakfast. So given the long break from cooking breakfast and Jetlag which makes me wake up really early in the morning, i was set to try out something different for breakfast. So here comes the new entry.

Cabbage Pattice
Ingredients
2 Cup Cabbage
2 Potatoes
2 Spoon Corn Flour
1/4 Cup Rava
1/2 Spoon Jeera
2-3 Garlic Cloves
Salt to taste
Oil

Method
  • Pressure cook potatoes and keep aside till they are cold enough to handle
  • Heat a pan and add few drops of oil.
  • Let the Jeera splutter in it.
  • Add in finely chopped garlic and cabbage and cook till cabbage is brown.
  • Grate the potato and add the corn flour, salt to paste
  • Knead it well, put couple of drops of oil and finish the kneading.
  • Make lemon sized potato balls and press them to make a cup shape.
  • Add in half spoon of mixture in each cup and close them. Press each ball lightly to make Pattice
  • Roll each Pattice in the rava and cook them on tawa sprinkling drops of oil couple of times.

Notes
I didn't want to make the cabbage very spicy instead i wanted to give it flavor of garlic and Jeera hence i didn't use any other spices in this at all. Its really upto you to decide the spices you want and can vary the flavor each time you make this.

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Spice Paratha


I made these simple spice parathas today for dinner. They are very easy to make and taste yum.

Spice Paratha
Ingredients
2.5 Cup Wheat Flour
1 Spoon Maida
1/2 Spoon Jeera
1 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
Salt to taste
Oil

Method
  • In a plate mix in maida, wheat flour, jeera, jeera powder, coriander powder, red chilli powder, turmeric powder and salt to taste.
  • Add in 2 spoon of oil and mix well.
  • Add water and knead the dough. Sprinkle 1 spoon of oil and knead again. Keep aside for at-least 30 minutes.
  • Make lemon sized balls and roll the 3 fold parathas and cook them on the tawa, sprinkling oil.

Notes
The turmeric gives them awesome yellowish tinge and they look awesome. I also cooked them with very few drops of oil and that helped in retaining the yellow tinge
Maida helps getting crisp parathas.

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Mung Daal with peel Aappe


Mom had made these yummy aappe few times and we all liked it a lot. So this time i told her to show me the recipe. The aappe are easy to make and really healthy and tasty.

Mung Daal with peel Aappe
Ingredients
1.5 Cup Mung Daal with peel
2-3 Green Chillies
2 Garlic Cloves
1/4 Spoon Ginger piece
1/4 Onion
Two pinch Garam Masala
Handful Coriander Leaves
Salt to taste
Oil

Method
  • Soak mung daal in water overnight.

  • In the morning take out all the water from the daal and add it in the mixer.

  • Add in green chillies, garlic and ginger. Grind to fine paste

  • Add in finely chopped coriander leaves and onion

  • Add in salt and garam masala and mix well.

  • Heat Aappe Pan and grease it well. Add in spoonful of mixture in each, sprinkle drop of oil on each aappe and cook covered for 2 minutes on medium flame till the sides separate from the pan.

  • Flip the aappes and cook without cover for another 2-3 minutes till the other side is done too. Serve while warm.

Notes
The daal can be soaked for couple of hours as well, so if making it for evening snack you need not have to soak it in the morning itself and these can be made on few hours notice.

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Pachadi


Now that mom is here, she made this awesome pachadi two days back. I loved it so much that I asked her to show me how to make it the very next day when we were actually going to eat Paani Puri for the dinner :) Nevertheless we had this pachadi after eating paani puri with excuse that something healthy after something chatpata :)

Pachadi
Ingredients
2 Cup Cabbage
1 Cup Carrot
1 Tomato
3/4 Cup Onion
1 Spoon Groundnut Powder
1 Spoon Sugar
1 Green Chilli
Handful of Coriander Leaves
1 Lemon
1/4 Spoon Mustard Seeds
A pinch of Asafoetida
Oil
Salt to taste

Method
  • Finely chop cabbage and add it to the bowl

  • Add finely chopped tomato

  • Add finely chopped onion

  • Add in finely chopped coriander leaves and green chilli

  • Add in grated carrots

  • Add in groundnut powder, sugar and salt to taste

  • Squeez lemon juice in it and mix well.

  • Heat a spoon of oil in the small pan and add in mustard seeds and Asafoetida and let the mustard splutter.

  • Add it to the mixture and mix well.

Notes
If you are going to serve it to guests, you could finely chop all the veggies and then at the last moment just before serving, mix in sugar, salt and add in heated oil-mustard. It would be much more fresh and would taste better than the complete procedure done in advance.

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Eggplant Bhaji


Pakoda - Bhaji is quite famous in Maharashtra. All weddings must have these, when guests are invited, you have to have this item. Its been quite long time since we had bhaji so i decided to make them on Monday but decided to give it a twist. Given that eggplant is so easily available here i thought why not use it. The experiment was quite successful so here is the recipe.

Eggplant Bhaji
Ingredients
2 Cup diced Eggplant
1 Onion
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Coriander Powder
1/4 Spoon Jeera Powder
1/2 Cup Besan
Handful Coriander Leaves
Salt to taste
Oil

Method
  • Mix in diced eggplant, diced onion, chilli powder, besan, turmeric powder, jeera powder, coriander powder, finely chopped coriander leaves and salt to taste. Add in some water to make the paste.
  • Heat oil. Add couple of spoon of oil to the paste and mix well.
  • Take a small lemon sized ball from the paste and flatten it a bit
  • Fry on medium heat till done on both sides. Serve immediately

Notes
Normally i would wait around 5 minutes after mixing all ingredients but before adding water. The salt with all the veggies secrets water so if you wait your paste doesn't end up loosing consistency later on while you are in the middle of frying.

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Tandoori Gobi


Today before meeting everyone were discussing about the barbeque and since then i couldn't stop thinking of making tandoori something. With gobi in the fridge i decided to go for it. The dinner was yummy just because of it.

Tandoori Gobi
Ingredients
1 Cauliflower
1 Cup Curd
1.5 Spoon Chilli Powder
1 Spoon Corriander Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Jeera Powder
1/2 Spoon Garam Masala
1/4 Spoon Tandoori Masala
1 Spoon Chaat Masala
2 Green Chillies
2 Spoon Ginger
10 Garlic Cloves
Oil
Salt to taste

Method
  • Cut the cauliflower into medium sized florets and add it in water. Add salt and microwave for 7 minutes. Separate out from water and keep aside.
  • In a mixer add in ginger, garlic, ginger and 2 spoon of curd. Make fine paste.
  • In a bowl add the above made paste, remaining curd, chilli powder, jeera powder, corriander powder, turmeric powder, garam masala, tandoori masala and salt to taste. Mix well.
  • Add in the cauliflower florets in it and mix well. Keep in fridge for atleast 2 hours
  • Heat the pan and add in oil. Spread out cauliflower florets and cook on medium heat till one side is completely done. Flip and cook the other side. Cook from all sides possible and then take out.
  • Garnish with chaat masala and serve with mint chutney, onions and lemon

Notes
I had cooked cauliflower for 5 minutes but i think 7 minutes would be perfect to make it nice and soft.
You can grill the cauliflower on barbeque, if doing use skewer to pierce through 3-4 cauliflowers.

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Tandoori Prawns


Its been a while since Seattle saw sun barring couple of days last week so having barbeques in patio is long gone time. But this is my effort to feel like those beautiful sunny evenings.. I came up with recipe on my own as I started adding spices but the taste was so good that i cant wait to fry remaining prawns tomorrow night.

Tandoori Prawns
Ingredients
3/4 Kg Prawns
1 Spoon Tandoori Masala
1 Spoon Red Chilli Powder
1 Spoon Corriander Powder
1/2 Spoon Jeera Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
1/2 Spoon Ginger Paste
1/2 Cup Thick Curd
Salt to taste
Oil

Method
  • Clean the prawns shells and marinate it with salt.
  • Add in ginger paste, chilli powder, corriander powder, jeera powder, garam masala, turmeric powder and mix well. Keep aside for atleast half an hour.
  • Add oil to a pan and heat it really well.
  • In the earlier marinated prawns, add in tandoori masala and curd. Mix well. Add this mixture onto the heated pan.
  • Let the prawns cook on medium heat without flipping or stirring them till the side is completely done. Then flip them and cook the otherside too. Take of the heat and serve.

Notes
Cooking on medium heat and not flipping the prawns serves as great trick to get that tandoori-charred-smoky flavour that any authentic tandoori dishes have.

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Corn Coriander Paratha


To all the blogger readers Happy New year. After rejuvenating holidays this is my first post of the new year. Well I had made these parathas the day Ajoy came from India but its today I finally get to post the recipe. The parathas are very simple easy, using whatever I had in fridge but the end product was very tasty.

Corriander Corn Paratha
Ingredients
2 Cup Corn
2 Cup Wheat Flour
Handful of Coriander Leaves
5 Garlic Cloves
2 Green Chillies
1/2 Lemon
Chaat Masala
Salt to taste
Ghee
Oil

Method
  • Add in a spoon of oil in the wheat flour. Add water and knead the soft dough. Keep it aside.
  • Microwave the corn for two minutes.
  • In a mixie add in garlic, coriander, green chillies, corn, lemon juice and salt and make a smooth paste.
  • Make lemon sized dough balls and roll two rotis.
  • On one roti, spread the corn-coriander paste, roll over the second roti and close the sides.
  • On hot tawa, cook it over medium flame with ghee and oil.
  • Sprinkle a pinch of chaat masala on top and serve with pickle and cold curd

Notes
I microwaved the corns instead of boiling them as its quick and easy but if you don't have microwave you can always boil them with water and then let the water drain out.

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Zesty!


Happy Boxing Day, everyone!

Yes, I'm still in the midst of Lemon-palooza here at the cottage. I spent this morning, zesting and juicing a small mountain of lemons. The juice, I placed in ice cube trays and froze...it's great when you're cooking and need a tablespoon or two. You just pop a cube out and throw it in.  (I do this with leftover broth and wine as well.)

As for the zest, you can use a zester or a paring knife to remove it from the lemon but I like to use my microplane. (If you don't have one, get one! It makes life in the kitchen much easier)

Be sure to only grate the skin (the yellow part) and not the pith (the white part). The pith is quite bitter. Go downward only on the microplane, don't go back and forth, and roll the lemon as you go down so that the zest comes off evenly.

It's best to use the zest immediately afterward as that's when it's most potent, but you can dry it. I use this trick, I learned from Saveur. Take the zest and place it on waxed paper. Let it dry for 24 hours. Once it's dry, fold the paper up and crush the zest into powder. (I like to run a rolling pin or a heavy can over it.) Place it in an airtight container in the fridge, it will keep for a few weeks. Use it to season fish, salads, etc. You can also fancy it up by mixing it with some sea salt or sugar and then use it to rim margarita or lemon drop glasses.
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Spice It Up! : World Spice Merchants


(This is just a wee rack in the shop. Trust me they have LOTS of spices to choose from...like world domination of spices...ok, maybe not quite "world" domination...but LOTS nevertheless)
 

1509 Wester Ave., Seattle, WA, 98101. (206) 682- 7274.
www.worldspice.com


One of my favorite shops to hang out in during our trip to Seattle was World Spice Merchants on Western Avenue (just outside of Pike Place). WSM was discovered during my trip along the West Coast last year, but this time around I wasn't on a time crunch and got to spend ample time persuing and sniffing the jars. Yes, I know-- I'm a total nerd. So what? WSM is a cook's dream...jar upon jar of every spice (and spice blend) imaginable and all the delicious aromas...Mmmm, bliss! I decided I just had to purchase a few spices to take home to experiment with even though there was a lengthy wait in the small shoppe (thank you Mr. S. for being so patient!). I ended up going with a few ounces each of the Harissa, Smoked Paprika, Zahtar (Israeli), Jerk Rub and I also restocked my cache of Herbes De Provence, but goodness if given more time (and a fatter wallet) there was much more I would have loved to buy. Luckily, WSM ships! So treat yourself to a small Xmas gift or order a few spices for the chef in your family.

[All of their spice blends are mixed by hand in small batches and ground to order within 24 hours of shipping. There's a two ounce minimum for purchase and they are packaged/sealed in plastic bags. For $2 more/each, they can be packaged in airtight 1-cup jars (ooh-la-la!). Also, you can order the spices whole instead of ground should you choose.]
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Smells Like Xmas Spirit

( Cinnamon Sticks Print by butterflyfood )


When it's rainy and cold outside, I like for the inside of my cottage to smell warm and cozy. Usually there's the odor of baked goods, bubbling soup or (if it's morning) a percolating pot of coffee wafting through my abode. But sometimes if I'm just home relaxing for the night and feeling slothish, I take a shortcut. (This trick is great also if you're having company over and want to give your home a welcoming air.)

Scent-sational Cinnamon

Instructions

- Take a medium-sized pot of water, place 3-4 cinnamon sticks in it.

- Place on stove and boil uncovered for approximately 30 minutes.

- Turn stove off and allow pot to cool.

(* As the water boils, the cinnamon scent will be emitted and disperse through the air.)
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Watermelon Splash


Today after dinner I wanted to try out something new with watermelon and here is the chatpata juice i came up with.

Watermelon Splash
Ingredients
1/2 Watermelon
2 Big Lemons
4 Spoon Sugar
6-7 Pudina Leaves
1/4 Spoon Chaat Masala
1/4 Spoon Jeera Powder
Pinch of Black Pepper Powder
Salt to taste

Method
  • Dice the watermelon and add it to the mixer bowl.
  • Add in lemon juice, sugar, pudina leaves, salt, chaat masala, jeera powder.
  • Using the crushing blade let the mixture blend together in a mixie
  • Pour it in glasses and sprinkle black pepper powder on top. Chill
  • Garnish with small pudina leaves and small scoops of watermelon.
Notes
Since I was so waiting to drink this, to chill it faster, i kept it in fridger for 10 minutes :) Alternatively you can also use already chilled watermelon so that you dont need to wait even 10 minutes :)
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Stuffed Bhendi


I had got this recipe from mom like 10 months back but finally gave this a shot today. It turned out as good as mom makes. Its one of my fav preparation of bhendi and am sharing it here.

Stuffed Bhendi
Ingredients
1/2 Kg Okra
1.5 Cup Grated Coconut
1/2 Spoon Saunf
1/4 Spoon Mustard
1/4 Spoon Garam Masala
3/4 Spoon Red Chili Powder
1 Cup Curd
A Pinch of Asafoetida
A Pinch of Sugar
Salt to taste
Oil

Method
  • Wash okra and slice it vertically into halves.
  • In a bowl mix curd, grated coconut, 1/4 spoon of saunf, red chilli powder and garam masala
  • Heat oil in a pan and add in mustard seeds and remaining 1/4 spoon of saunf. Let them splutter
  • Add in Asafoetida, sliced okra and earlier made coconut-curd-masala mixture in it. Stir well
  • Cover the pan and add water on the lid. With few stirring in between let it cook till almost done.
  • Add in sugar and salt and stir again. Cover the lid and cook till completely done.
Notes
This vegetable is best when the Okras are fresh and tender. The hard ones are difficult to cook and not as tasty either.
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