Bharwan Karela (Stuffed Bitter Gourd)

          
          If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. This yummy stuffed karelas are best had with steamed rice and drizzled with some ghee. You may also enjoy as a side dish with chapatti. If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try by following an easy step by step pictorial recipe to prepare it and enjoy for lunch / dinner.

• 4-5 small Bitter Gourds 
• salt to taste
• 3 tbsp. oil
• 1 onion, chopped
• 1" ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala powder
• 2 tbsp. roasted peanuts, coarsely ground

          Scrape the karelas and scoop out the pulp and seeds. Apply salt to them and to the scraped mix and leave them aside for 10-15 minutes. Wash them well under running water and wipe dry with a kitchen towel. 

          Heat 1 tbsp. oil in a pan and sauté the onion, garlic, ginger and green chilies till light brown.

          Add all the dry spices (except salt) and give it a mix. Then add the scraped karela and the pulp. Sauté on a medium flame for 4-5 minutes.

         Now add the coarsely ground peanuts and salt to taste. Give it a toss and switch off the flame. Cover and keep aside to cool down.

          Fill each of the karela pieces with the stuffing and tie with a string. Heat remaining oil and fry the stuffed karelas on a low flame. 

          Then cover and cook till they turn soft. Keep flipping them over at intervals. When done, serve with rice, drizzled with some ghee or enjoy as a side dish with chapatti.

                                 Scrape the karelas and scoop out the pulp and seeds. 

                                  Apply salt to them & leave them aside for 10-15 minutes.

                Heat 1 tbsp. oil & sauté onion, garlic, ginger & green chilies till light brown.

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

Add the scraped karela & the pulp. Sauté on a med. flame for 4-5 min.

                     Add coarsely ground peanuts & salt to taste. Give it a toss & keep aside

                     to cool down.

                         Fill each of the karela pieces with the stuffing and tie with a string. 

Heat remaining oil & fry the stuffed karelas on a low flame. Cover & cook till done. 

Keep flipping them over at intervals. 

Serve with rice, drizzled with some ghee or enjoy as a side dish with chapatti.

Bhindi & Masala Boondi Stir Fry (Okra - Fried Fritters Stir Fry)

          You must have had bhindi (okra) curry many times and it is cooked in many ways. But how about pairing it with some masala boondi? This is just what I did and surprisingly it turned out very tasty. It is a simple stir fry side dish with minimum of spices. 

          Please note - there is no onion or garlic in this recipe. The end product has a nice crunch in it because of the boondi. Relish it as a side dish with any type of flat bread or rice. Alternately it can be wrapped in roti / paratha for a quick lunch box meal.

• 300 gms. bhindi (okra), chopped
• 1-2 potatoes, cubed
• 2 tbsp. oil
• 1/2 tsp. kalonji (nigella seeds)
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1-2 dry red chilies, broken into half
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 cup masala boondi

          Heat oil in a pan and temper with dry red chilies, cumin seeds, fenugreek seeds. nigella seeds and ginger. Sauté for a few seconds and then add the potatoes. Fry till it is slightly brown.

          Now add the okra, and all the dry spices. Mix everything well and cook, covered on a medium to low flame till done. Sprinkle water if required.

          Add the boondi and give it a stir. Switch off the flame and keep it covered for 2-3 minutes. Serve as a side dish with chapatti, parathas or any flat bread or rice.

Carrot Stir Fry

      If you are looking to prepare a healthy and a simple side dish with carrots, then here is a very easy homemade style carrot stir fry. It has minimum of spices and can be made in a jiffy. This delicious stir fry goes very well with roti, chapatti, paratha or rice. So check out the step by step pictorial recipe to prepare it.    

• 2-3 carrots, grated
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1-2 bay leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• handful of coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds and bay leaves. Sauté for a few seconds. Then add the grated carrot, salt, turmeric powder and cumin powder.

          Mix well and fry on a medium flame for 5-7 minutes or till there is no moisture left. Add the coriander leaves and switch off the flame. Give it a stir and serve as a side dish with rice or chapattis.

                      Heat oil & temper with cumin seeds & bay leaves. Sauté few seconds. 

                 Add grated carrot, salt, turmeric powder & cumin powder.  Mix & fry on a
                 medium flame for 5-7 minutes or till there is no moisture left. 

                                 Add coriander leaves & switch off flame. 

                  
                                  Stir & serve with rice or chapattis.

Spicy Aloo Gobi Matar Stir Fry (Potato Cauliflower Green Peas Curry)

          A new version of mine, this spicy Aloo Gobi Matar (Potato-Cauliflower-Green Peas) stir fry is a dry recipe that goes very well as a side dish. It can be enjoyed with any Indian bread or rice preparation. 

          A great lunch box option, it can be rolled into chapattis / tortillas for a quick meal on the go. You can do many variations with the tempering and the spices. Cauliflower, being a winter special is one of my favourite veggies, every time I make, it is a delight to relish.

• 1 med. size cauliflower, cut into florets
• 1 potato, cubed
• 1 onion, chopped
• 1/2 cup green peas
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2-3 tbsp. oil
• 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 2 tsp. red chili powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped  

          Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the potatoes and sauté for 2 minutes or till it turns slightly brown.

          Now add the cauliflower, onion, ginger, garlic, green peas, green chilies and all the dry spices. Mix well and cover.

          Cook on a medium flame by turning at intervals till the veggies turns soft. Sprinkle water at times if required.

          When done, add the lime juice and give it a toss. Garnish with coriander leaves and serve as a side dish with rice or chapattis.