Okra Paruppu Usili

 

               Okra Paruppu Usili is an adaption of a traditional South Indian (Tamil Brahmin) recipe of paruppu usili. It has okra / ladyfinger cooked with steamed lentil. This is a simple side dish. I must say we at home really enjoyed this amazing concoction with chapati. It is also a great accompaniment to curd-rice, sambar-rice or dal-chawal. 

               You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. So check out the step by step pictorial recipe to prepare this healthy and yummy regional recipe. 

• 300 gms. okra, cut into 1" thickness
• 1/4 cup mixed lentil, soaked for an hour
• 2-3 dry red chilies
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

           Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

          Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the okra along with a pinch of turmeric powder and salt till they tender. Keep aside. 

         Heat remaining oil and temper with mustard seeds and cumin seeds. Allow it to splutter.

          Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and stir fry for 2-3 minutes.

           Add the fried okra. Mix well and sauté for 1-2 minutes more.

           When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                     Grind the soaked lentil, red chilies, cumin seeds, asafoetida, a 

                     pinch of turmeric powder and 1/4 tsp. salt into a coarse paste 

                     without adding any water. Transfer the batter into a greased 

                     steel plate and steam for 12-15 minutes. 

                               Set aside to dry.

                    Then crumble it with your hands till it resembles bread crumbs. 

                         Heat 1 tbsp. oil & sauté the okra with a pinch of turmeric 

                         powder and salt till they tender. Keep aside. 

                        Heat remaining oil & temper with mustard seeds & cumin

                        seeds. Allow it to splutter.

                        Add onion, garlic, green chilies & curry leaves. Sauté for a 

                        few seconds. 

                              Add the crumbled lentil and stir fry for 2-3 minutes.

                        Add the fried okra. Mix well & sauté for 1-2 minutes more.

                      When done, add the chopped coriander leaves & lime juice. 

                       Serve as a side dish with curd rice, sambar rice or chapattis.

Kurkuri Bhindi (Crispy Okra Fry) in Microwave

          One can't resist the temptation of any deep fried snacks. However, there is always a guilt attached while enjoying them. A healthy alternative is microwaving them (either oil free or with less oil). They come out as crispy as their deep fried counterparts and are equally yummy as well.

          So let me share these kurkuri bhindi (crispy Okra Fry) that are very easy to prepare and are completely hassle free. They go absolutely well with  homemade chutney, sauce, hummus or any kind of dip of your preference. You can also relish them as a side dish with either rice or Paratha. So check out the step by step pictorial recipe to prepare it

• 300 gms. bhindi / okra
• 2 tbsp. roasted chickpea flour 
• 2 tbsp. whole wheat flour 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder 
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. oil 
• 1 tsp. lime juice 
• 1 tsp. oil to grease

          Wash the okra and pat dry with a kitchen towel. Trim both the ends and slice them lengthwise. Combine all the above mentioned ingredients (except oil to grease).

          Arrange the okra on a greased baking tray / microwave safe plate. Microwave for 8-10 minutes on high power, by stirring them with a spatula halfway through.

          Serve these yummy and healthy kurkuri bhindi as an appetizer with sauce / chutney or as a side dish with rice / parathas.

                        Combine all mentioned ingredients (except oil to grease).

                        Arrange okra on a greased baking tray / microwave safe plate. 

                        Microwave for 8-10 minutes on high power, by stirring with a spatula 
                        halfway through.

                        Your kurkuri bhindi is ready to be relished.

                   Serve them as an appetizer with sauce / chutney or as a side dish with rice /                                       parathas.

Bhindi Do Pyaza (Okra Curry)

          Any curry made in a Do Pyaza style comes out real yummy and superb. So do try this amazing Bhindi Do Pyaza with lots of onion, hence the name. It is an easy and a simple recipe. Make it a bit spicy and chatpata to be relished as a side dish. It is on the dry side and goes well with curd rice, sambar rice, rasam rice, dal chawal (rice & lentil) or with chapatti / any Indian bread. So check for a step by step pictorial recipe to prepare it. 

          This North Indian delicacy is very popular in many restaurants and dhabas. There are obviously many ways of preparing it, depending on each individual and family. So do try my version, which is a quick recipe and I'm sure you will like it. So Happy Cooking!!!

• 300 gms. okra, cut into 1" pieces
• 1 tbsp. ghee
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1-2 onions, sliced
• 2 green chilies, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. pani puri masala
• salt to taste 
• 2-3 tbsp. fried onion
• 2-3 tbsp. coriander-mint leaves, chopped

          Heat ghee in a pan and sauté the chopped okra till they turn soft. Keep aside. 

          Heat the oil and temper with cumin seeds, mustard seeds and asafoetida.

          Add the onion, garlic, ginger and green chilies. Sauté till light brown. 

          Add all the dry spices (except salt) and give it a stir.

          Now add the fried okra and salt. Sauté for a minute. 

         When done, add the chopped coriander-mint leaves and fried onion. Mix well and switch off the flame. 

          Serve as a side dish with curd rice, sambar rice, rasam rice, dal chawal (rice & lentil) or with chapatti / any Indian bread.





Note - 
1.  I have used pani puri masala as I had no chaat masala, but you may add some chaat masala instead.

2.  I added store bought fried onions, but you can add some homemade ones if preferred. In that case add some extra oil to the pan and stir fry 1-2 onions till golden brown. 

                  Heat ghee in a pan & sauté the chopped okra till they turn soft. Keep aside. 

                      Heat oil & temper with cumin seeds, mustard seeds and asafoetida.

                        Add the onion, garlic, ginger & green chilies. Sauté till light brown. 

                                     Add all the dry spices (except salt) and give it a stir.

                                    Now add the fried okra and salt. Sauté for a minute. 

                          When done, add the chopped coriander-mint leaves & fried onion. 

                      Serve as a side dish with curd rice, sambar rice, rasam rice, dal chawal 
                      (rice & lentil) or with chapatti / any Indian bread.

Okra Stir Fry

          This is a simple and a quick homemade style okra (Lady finger) curry with some potatoes and mint thrown in. This dry preparation is a great side dish to be enjoyed either with rice or chapatis. The addition of mint leaves enhances the flavor and is finished off with a sprinkling of some toasted sesame seeds. So do give it a try by following a step by step pictorial recipe to prepare it.

• 500 gms. bhindi (okra), chopped
• 1-2 potatoes, chopped
• 2 green chillies, chopped
• 2  tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. toasted sesame seeds 
• 2 tbsp. mint leaves, chopped

          Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida and potatoes. Sauté till light brown.

          Add the chopped okra, green chilies, salt, turmeric powder and coriander-cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

          When done, add the mint leaves and sesame seeds. Give it a toss and serve as a side dish with any Indian bread or rice.

                       Heat oil in a non-stick pan & temper with cumin seeds. Then add hing
                       & potatoes. Saute till light brown.

                        Add chopped okra, green chilies, salt, turmeric powder & coriander
                        -cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

                          When done, add the mint leaves & sesame seeds. Give it a toss.

                            Serve as a side dish with any Indian bread or rice.

Besani Garlic Bhindi (Okra Stir Fry - Rajasthani Style)

         This is my version of a traditional Rajasthani cuisine. It is a simple and a yummy okra curry with some garlicky flavour, which can be made in a jiffy. I made it extra spicy and tangy to suit my taste. It is a dry side dish to be relished with chapatis, but it can also be had with dal-chawal. So do give it a try by checking out an easy step by step pictorial recipe to prepare it. 

• 400 gms. bhindi (Okra), cut into 1" thickness
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tbsp. garlic, chopped 
• 1-2 green chilies, chopped
• 2 tbsp. roasted chickpea flour 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves 

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Add the garlic, green chilies and asafoetida. Fry till the garlic changes colour.

          Add the besan and sauté till you get a nice aroma. Immediately add the bhindi, salt, turmeric powder, coriander powder, cumin powder and red chili powder.

          Mix everything well and cook, covered on a low to medium flame till done. Sprinkle water and stir at intervals.

          When done, add lemon juice and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either chapatti or rice.

                                              Cut okra to 1" thickness. 

                             Heat oil & temper with cumin seeds. Add garlic, green chilies
                             & asafoetida. Fry till garlic changes colour.

                                              Add besan & saute till you get a nice aroma. 

                      Add bhindi, salt, turmeric powder, coriander powder, cumin powder &
                      red chili powder. Mix well & cook, covered, till done. Sprinkle water &
                      stir at intervals.

                                 When done, add coriander leaves..... 

                               ....and lemon juice Give it a stir & switch off the flame. 

                                Serve as a side dish with either chapatti or rice.