This subzi is a quick okra dish, ready in less than 20 mins, and layered with spices. Its a great tiffin dish and can be served with rice and a chutney for a quick meal. Or afternoon snack.
Okra in Yoghurt is popular across South India, and it is surprisingly good – more than might be expected if you are used to okra cooked with tomatoes as is common in the Mediterranean, Middle East and the US. This recipe is a Tamil version – the Kerala version is similar but also contains coconut.
This is usually made for festival days or other special occasions, although it is wonderful to eat on any day. It is easy to make, taking no more than 20 mins. You will love it.
At last we have a snake bean dish for you. Snake beans are generally available at Asian and Indian groceries. They are long beans, with a tougher outer layer than, say, our green beans. They are terrific in Asian and Indian dishes. Today we make a Sri Lankan curry, using Coconut Milk, Pandan and the Sri Lankan Curry Powder, Badapu Thuna Paha. If you can’t find this spice mix in your Indian and Sri Lankan groceries, and don’t want to make it, use any warming roasted curry powder (as spicy as you like – or not). At a pinch you could use Malay Curry Powder, Sambar Masala or Garam Masala.
Green Beans are a good substitute for Snake Beans if you can’t locate the longer ones.
Sometimes we want a quick dinner without too much fuss. Here it is. Put the rice cooker on, cut up the cauliflower, and dinner is ready in a trice.
The cauliflower is sautéed with seasoning until tender, and then spiced just with garam masala and chilli. You don’t need to grind spices or make spice pastes. This is a simple curry. My friend Priti shared her recipe with me after preparing it for lunch one day.
Sri Lanka has a wonderful cuisine, layered of course by the cultural backgrounds of the inhabitants. The South Indian influence is strong, and many dishes are similar to the cuisines of Tamil Nadu, but with a twist bought about by local ingredients. This is an Okra Curry, a simple one with only green chillies to spice it, and the okra are simmered in coconut milk. Easy to make and beautiful to eat.
In this okra dish, the okra are slit and stuffed with an onion-based spice mixture before being quickly sautéed and then steamed until tender. It is a delicious dish that does not pack a chilli heat punch. The spices used are gentle and warming, and it is a good dish for convincing your friends that okra is a special and wonderful vegetable.
This is a Madhur Jaffrey okra dish. She seems to have a special affinity to okra, and loves them with onions.
Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.
This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.
This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (TamBram) curry that is made by sautéing onions and popping them into a spicy tamarind gravy. While Eggplant Kothsu, with and without tamarind, is better known, this recipe with onion is just as tasty and enjoyable.
This is another Meenakshi Ammal recipe, a variation on the Brinjal Kothsu with Tamarind. This recipe is from Vol 1 of her 4 volume set of Cook and See, and appears in the Poritha Kuzhambu chapter. It is easy to make, and is wonderful with rice.
Or browse all of the Kothsu dishes, and all of the Onion dishes. Meenakshi Ammal’s recipes are available here. Browse all of our Indian recipes and our Indian Essentials. Or simply explore our Late Autumn dishes.
This dish represents the way that Okra is served in many parts of Delhi and also in the Punjab, Bengal and other parts of North India. Okra are cooked with a caramelised onion paste, and the success of the dish depends on the onion paste being cooked to the right depth and consistency. Then tomato puree is added with spices to make a delicious sauce.
This dish comes via inspiration from Madhur Jaffrey, and like all of her dishes, it is very successful. The okra are meltingly tender, and the sauce coats them beautifully.
Or perhaps other Okra recipes. Read more about Okra here. Then try okra in Sambar, and in Moar Kuzhambu. And make Sri Lankan Okra in Coconut Milk, Okra Stuffed with Onions, Mustard Okra Fry, Sri Lankan Okra Curry, and Spicy Dried Okra.
Browse the Madhur Jaffrey dishes we have made, all of our Subzi dishes, and all of our Okra dishes. All of our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Early Winter dishes.
Some time ago, one of my social media connections, dee, suggested that I cook okra with mustard oil. This is her recipe. We were discussing mustard oil and okra – there is such a natural affinity. When we are drying okra, for example, we mix the okra halves with mustard oil and spices before drying.
You’ll love this recipe – simple, quick, easy and deliciously flavoured.
Once upon a time when I was spending a few weeks in Kerala, I had some cooking classes with a chef from the Leela. What a joy these classes were, with me madly taking notes and taking photos while my beautiful chef cooked and explained, cooked and explained. One of the dishes we cooked was this Okra Masala.
Every now and again I come across some of the notes from those recipes, and, just as I needed it, the scribbled notes on this ladyfinger (okra) curry came to my attention once again. It brought back memories of that beautiful time in Kerala and the amazing food to be found in the Leela, the vegetarian restaurant just up the road, all through Trivanderam and in the other homes and cafes where I ate. Each trip to India has been memorable and this one no less so than any other.
Are you looking for more Okra recipes? Try Okra in Tamarind with Prunes and Apricots, Pickled Okra, Sri Lankan Okra Curry, Sri Lankan Okra in Coconut Milk, Cooking Okra for Sambar, and Spicy Stuffed Fried Okra.
We have a little love affair with Sweet Potato going on. This little subzi really hits the spot. Winter + Sweet Potatoes + Spice is a great equation that equals flavour and comfort.
Are you looking for other Sweet Potato dishes? You will like this Sweet and Sour Pumpkin, definitely. Also our Sweet Potato Poriyal. Try Roasted Sweet Potatoes and Figs, and Potato and Sweet Potato Curry.
Oh the joy of Okra, and in this dish they are quickly cooked so remain crisp and crunchy. They say that okra is good for your brain cells, so eat as many as you can! We have focused on okra recently, so there will be an ever increasing set of recipes for you to choose from.
You can also make this dish with asparagus or broccoli.
Look for okra in your local Asian and Indian shops, even Asian-owned green grocers. You will get them more cost-effectively there – about 25% of the price you might pay elsewhere.
Are you looking for other Okra dishes? Read more about Okra here. Then try Sri Lankan Okra in Coconut Milk, Okra with Onions Subzi, Ladyfingers Masala, Okra Stuffed with Onions, Warm Salad of Charred Okra, and Okra with Mustard Oil.
Achari dishes are so-called because they use the same set of spices that are commonly used in pickles (achar) in North India. Achari can refer to almost any ingredient – mushrooms, eggplant, paneer, okra, potatoes, and more. The recipes are more or less the same for the different ingredients. Today we are making Achari Mushrooms.
Spices are roasted and ground to a powder to make an Achari Masala, the spice mix common to the Achari dishes and also to pickles. A tomato gravy is made with the spices and the mushrooms are briefly simmered in the gravy.
Try this dish that also uses Panch Phoron: Pear, Celery and Fennel Salad with Panch Phoron Crunch.
Browse all of the Mushroom dishes, all of our Punjabi dishes and all of the Bengali dishes. Or explore all of our Indian dishes. Alternatively take some time to browse our collection of Late Autumn dishes.
This is an amazing taste experience. Make sure you try it and I promise it will be on your 10 Favourite Ways to Eat Cauliflower list
This is a surprising and wonderful dish from India. You can’t imagine how good the combination is just by looking at the list of ingredients. There is something quite magical about Aloo Gobi.
This particular recipe combines a paste of coconut, green chilli and green coriander leaves with spices and the potatoes and cauliflower. It makes for a wonderfully flavoured dish of this famous vegetable combination. Cauliflower and potatoes do go so well together.
Try to find a kadhai (Indian wok) for your Indian cooking if you can. They are generally available from Indian grocery shops. A kadhai will make it easier to cook many Indian dishes.
I would also recommend reading this article on cooking with yoghurt that will help you avoid the yoghurt splitting.