Okra, or Ladyfingers, are best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras. They are even great when dried and served with spices as a snack. Okra pairs well with sour tastes – for example, lemon juice or amchur, dry mango powder. Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.
Kurkuri means crisp and Bhindi (or Bindi) is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.
The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.
Are you interested in Okra recipes? Try Ladyfingers Recheio, Avial, and Whole Fried Okra.
Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check here for more.
Why not browse all of our Okra recipes, and all of our Indian dishes. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.
Continue reading “Kurkuri Bhindi | Crispy Okra | Crispy Ladyfingers”
Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of North America, Gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion.
Okra also form the basis of many a good Indian curry, snack and side dish. In curries, they are often used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal.
These green-ribbed seed pods are a good supply of Vitamin A and C, calcium and iron. Eat them weekly! At the time of writing, we are conducting an #okracheck each month to track availability and price of okra in different cities.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala. These are great little snacks or side dish to an Indian meal.
Enjoy okra? Try our Goa Fried Okra, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here and here. Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes here.
Continue reading “Ladyfingers Recheio | Okra with Chilli-Spice Paste | A Recipe from Goa”
Who can go on a carb-free diet when dishes like this exist?
When Yamuna Devi studied Vedic Cooking, she studied with Srila Prabhupada for 3 months. She tells that in the study of vegetables, they spent weeks on potatoes, exploring basic methods of cooking, learning how to control the taste and appearance of a dish without diminishing its nutritive value.
When I was in India recently I heard one visitor bemoaning the fact that there seemed to be so few vegetables in Indian food. Of course that is not true, but if you eat in restaurants only, it may appear that way. There is a wealth of vegetables – many more than we are used to here – including countless varieties of greens and innumerous salad style dishes. India produces one of the largest assortments of vegetables, fruits and legumes in the world. You only have to visit any market to see how this is true.
Sauce-free Indian curries like this one are really just slightly-more-elaborate vegetable sautés—toast spices in some fat, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that now coats the vegetables. Simple, but deceivingly flavour-packed and delicious.
Have a look at our Subzi recipes here. You may also want to try Arai Puli Kuzhambu (Potatoes in Tangy Gravy), Potato and Sweet Potato Vindaloo, Doodh Wale Aloo (Milkman Potatoes), Aloo Palak (Potatoes and Spinach), and Nachi’s Sweet Potato and Eggplant Madras Curry.
Browse all of our Potato recipes here and here, or all of our Indian recipes here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Potato Subzi | Dry Potato Curry”
A great use for left over pumpkin. Or cook from scratch.
The challenge of every xmas – and Thanksgiving, for that matter – is how to use the left over roasted pumpkin. I have found the solution.
Inspired by The Back Yard Lemon Tree, I took the Delhi Style Sweet and Sour Pumpkin and mixed it up a little to use up several different xmas leftovers. It was delicious. Do read the original recipe – it is from Madhur Jaffrey.
You might also like to try other Subzi recipes, or Pumpkin Curry, Pumpkin Soup or Pumpkin Risotto. Browse all of our Pumpkin recipes here and here. Perhaps check out the Indian Vegetable Curries. Or explore all of our Indian recipes here.
Continue reading “Indian Style Slightly Sweet and Sour Pumpkin | Kaddu ki Sabzi | Pumpkin Subzi”
One of the easiest ways to cook vegetables to serve with any type of dal and rice is to stir fry them with spices.
One of the easiest ways to cook vegetables to serve with any type of dal and rice is to stir fry them with spices, adding a little water at the end so that the steam can complete the cooking if that is necessary. They taste fresh and so healthy as they are cooked quickly and retain colour and flavour.
Recently I was given some Avarakkai Beans, so rare to find fresh ones in Adelaide. They are called Indian Broad Beans and in a way they are the nano-est bit reminiscent of broad beans. The tiniest tiniest bit in flavour, but a little different in looks.
Wanting something to go with some Urad Tamatar Dal and a Rice and Mung cooked in Coconut and Coriander, I made this quick Avarakkai Fry.
You might also want to try Sweetcorn Sundal, Banana Coconut Fry, Eggplant Fry, or a Beetroot Fry. Try all of our Indian Vegetable Fry recipes. Browse all of our Indian recipes here and here. Find inspiration in our Winter dishes here and here.
Continue reading “Avarakkai Fry | Stir Fried Indian Broad Beans with Indian Spices”
Eggplant like you have never tasted before. Deep fried with chilli and tamarind.
We make two versions of Brinjal Fry – one that is sauteed, and this one which is deep fried. Both are incredible, even tho they are easy, no fuss recipes.
You might like to browse our eggplant recipes here and here. Our favourites are Baingan Kabharta – Eggplant Curry, Eggplant with Sesame and Soy, and Tender Eggplant. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.
Continue reading “Brinjal Fry | Deepfried Eggplant”
I was so blessed this week with vegetables from all directions….
My dear Indian Grocer ladies who greet me with hugs and discuss with me libraries, temples, chanting and food, who are passionate about Indian food, who are South Indians through and through even though some are from Malaysia, whom I love a lot, showered me with the most gorgeous eggplants, swearing they were so tender. Telling me to saute them only. Guaranteeing they would make a most marvelous dish. They were right. Of course.
You might also like to try Baingan Kabharta – Eggplant Curry, Eggplant with Sesame and Soy, Eggplant with Mirin and Miso Paste, Narasihman’s Sweet Potato, Eggplant and Spinach Madras Curry, or Tender Eggplant. Browse all of our Eggplant recipes here and here, and our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.
Continue reading “Indian Brinjal Fry | Kathirikai Varuval | Sautéed Eggplant with Spices”
A delicious Indian Curry using Daikon and Pumpkin.
An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.
You might also like to try Spicy Pumpkin, a great Pumpkin Soup, or a Daikon Salad. Read more about Daikon Radish here, and there are more pumpkin recipes here and here. Or browse our Indian Recipes here and here. Be inspired by our easy Winter recipes here and here.
Continue reading “Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry”
A great dish from Ol’ Madras, in South India.
I have a good friend, Narasimhan, who used to live in Adelaide. He is from Tamil Nadu but resides in Bangalore. When he was in Australia, he would regularly arrive at my place, bearing this curry and a bunch of roses, asking only that I cook some rice and maybe (under his guidance) some payasam. This curry is so easy and so good, or maybe it is the smell of the roses that biases my tastebuds.
Narasimhan, I miss you. Thank you for this recipe, and the tons of roses.
Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in some fat, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables.
You might like to try other Subzi recipes. Perhaps you will be interested in Sticky Balsamic Sweet Potatoes, Sweet Potato Wedges, and Sweet Potato Vindaloo.
Other Pumpkin recipes are here and here, Spinach recipes here and here and Eggplant recipes here and here. Our Sweet Potato recipes are here and here. Or browse all our Indian recipes here and here. Our Autumn recipes are here and here.
Continue reading “Sweet Potato, Eggplant and Spinach Madras Curry”
A beautiful, crimsom curry.
When you have beetroot in the fridge and you are tired of boiled, roasted or pickled beetroot, try this spicy, crunchy Indian recipe.
You could also try Beetroot Salad with Honey Ginger Dressing, Beetroot Halwa, Indian Beetroot and Carrot Salad. Or simply browse our beetroot recipes here and on our sister site here.
Continue reading “Crimson Beetroot Fry”
This is an amazing curry that is both gentle and strong.
Love Zucchinis! Juicy, fresh and luscious. Amazing vegetables that can be baked, grilled, char-grilled, steamed, fried, sauteed, boiled, mashed, and eaten raw. Full of seeds, but no-one minds. Not when the zucchini are fresh and young. Such soft, gentle seeds.
Zucchini is in season now and for the summer months, here down-under in Australia. Zucchini are prolific bearers, so with many of them in the kitchen I turn to this amazing curry that is both gentle and strong.
Continue reading “Zucchini Fry | Indian Stir Fried Zucchini with Spices”