Bhindi Masala – Okra Curry

Ingredients for gravy:
1 tbs of Oil
½ chopped Onion
3 chopped Tomatoes
2 sliced green chilies
1 tsp Ginger and Garlic Paste
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3-4 Curry Leaves
¼ tsp Red Chili Powder
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
1 tsp Mango Powder
Salt to taste
1 cup of Water

Ingredients for frying Okra:
1 cup chopped Okra (I used around 25 pieces)
A pinch of Red Chili Powder (just a sprinkle)
A pinch of Turmeric Powder (just a sprinkle)
A pinch of salt
A tbs of Oil

Method to fry the Okra: (This step is necessary to remove the stickiness from the okra).
Wash okra and place on a paper towel to let it dry out.
Okra must be dry before cutting it.
If okra is still wet use a paper towel to wipe down the vegetable.
Use a dry board to cut the okra into pieces.
While cutting into pieces if your knife gets to sticky keep cleaning it with a paper towel. (Be careful not to cut yourself ☺)
Heat the oil in a non-stick pan.
Add the chopped okra with the spices and salt.
Fry till the sides of the okra start getting brown and the stickiness is almost gone.
(Use a flat spatula to turn the okra be careful not to break it.)
You will start smelling a nice aroma of the cooked okra.

Method for the gravy:
Heat oil in a pan, add the Cumin and Mustard Seeds.
Add the curry leaves.
Let the seeds sputter and add the chopped Onions and fry till they turn translucent.
Add the sliced green chilies.
Add the Tomatoes and cook till soft.
Add 1 tsp of Ginger and Garlic Paste.
Cook for a few minutes.

Once the tomato gravy starts letting out a bit of the oil.
Add the almost cooked okra pieces to it.
Add all the spices (Red Chili Powder, Coriander Powder, Cumin Powder, Turmeric Powder) and the salt and mix well. (DO NOT ADD THE MANGO POWDER AT THIS POINT!)
Add one cup of water
Let the mixture cook till the water is almost dried up stirring occasionaly.
Be careful not to break the okra pieces.
Add the mango powder (do not add the mango powder before the okra is well done)
Simmer on low for another 5 minutes or till the gravy reaches a consistency of your choice.
Serve hot with Rice or Roti.

Happy Cooking ☺

Rajma Masala – Dark Red Kidney Beans

Ingredients:
1 Can Dark Red Kidney Beans or 1 cup Boiled Dark Red Kidney Beans
1 Can Tomato Puree or 3 Tomatoes Pureed.
½ an Onion – Chopped
1 Green Chili – Chopped
¼ tsp of Cumin Seeds
1 tsp Chili Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Coriander Powder
2-1/2 tsp M.D.H. Rajma Masala (if available)
If this is not available please add:
¼ tsp Garam Masala Powder &
1 tsp of Aamchur Powder (Mango Powder) after boiling the beans.
¼ tsp Ginger and Garlic Paste
2 tbs Oil
A pinch of Dried Kasoori Methi
½ tsp Butter (if desired)
Salt as per taste

Method:
If you are not using canned Kidney beans, soak beans overnight and boil in pressure cooker until done.
Heat the oil in a round-bottomed pan.
Add Cumin seeds and let it sputter (By now you should know I use this in almost every recipe of mine because I like the smell and flavor it emits ☺).
Add the Onions and fry till slightly golden.
Add the Tomato Puree and let it cook for 2 minutes.
Add the Ginger & Garlic Paste and let it cook for another minute.
Add all the chopped Green Chillies.
If you are not using the M.D.H. Rajma Masala add all the spices except the Mango Powder (you will add this at the end 5 minutes before turning off the stove).
If you are using the M.D.H Masala add all the spices one by one slowly letting each one cook well in the Tomato sauce.
Grind the Kasoori Methi in your palm and add it to the sauce.
After 5 minutes of cooking the Tomato Puree sauce, add the red kidney beans to the mixture.
Add the salt and mix well.
Cook for another minute.
Add 1 cup of water (or as per desired consistency).
Add the butter and let it melt in the sauce.
Cook for another 20 to 30 minutes.
Garnish with chopped Cilantro leaves.

Serve with Rice or Roti. We ate this with brown rice and the cucumber raita.

Happy Eating ☺