Whole Okra Stuffed with Onions and Spices

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.

Are you after other Okra dishes? Try Okra with Chilli Spice Paste, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Sambar with Okra.

You can browse all of our Okra dishes, all Apricot recipes, and all of our Indian dishes. Our Indian Essentials are here. Or simply explore our Late Autumn dishes.

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Okra with Onions | Pyaaz Waali Bhindi Subzi

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.

Are you interested in other Subzi dishes? Try Okra Subzi, Potato Sabzi, Carrots and Green Peas Subzi and Beetroot and Carrot Subzi.

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.

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Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal

It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.

This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.

And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.

Are you looking for Urad recipes? You might like to try Urad Dal with Onions Four Ways, Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.

We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.

Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.

Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.

Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.

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Mushroom Curry with Yoghurt-Tomato Sauce

Madhur Jaffrey’s recipes, although not always traditional, are always tasty, easy and no-fail. This is another one – I found it in my pile of saved recipes, scribbled out. Any mushrooms are good with this yoghurt -tomato gravy/sauce, just cut them large enough so they don’t get lost in the sauce.

You might like to Stuffed Mushrooms on the BBQ, Mushrooms on Toast, or Mushrooms a la Grecque.

Would you like other yoghurt curries? Try a Kerala Sweet and Sour Mango Curry, Moar (Yoghurt) Kuzhambu with Lentil Dumplings, and coconuty Avial.

You can find all of our Indian dishes here, and all of our Mushroom recipes here. We have a number of Yoghurt dishes. Or take some time to explore our Mid Summer dishes.

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Spinach Thoran | Spinach Stirfry with Coconut

A seriously deliciously Thoran from Kerala

Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.

In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.

If you are looking for a Spinach-Coconut dish, try this Spinach and Coconut – Keerai Poriyal from Tamil Nadu which is next door to Kerala. Another way to use Spinach is in a simple Aloo Palak Subzi – Potatoes and Spinach Dry Curry.

Thorans can be made from almost any vegetable. Cabbage, for example, or Green Beans, Carrot, or Zucchini. Try Green Tomato Bhajji. You might also like Cauliflower Fry with Ginger, Garlic and Green Chillies.

You might like to browse all of our Thoran and Poriyal recipes here and here, other Fry recipes, and our Spinach recipes here and here. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.

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Creamy Tomato Soup with Lemongrass and Ginger

This soup is a little bit Indian, a little bit S. E. Asian, a little bit English, and very divine.

A soup that has stood the test of time. Fragrant and beautifully flavoured, it is treasured still by my family. It is a little bit Indian, a little bit S. E. Asian, a little bit English, it is divine. It is light enough to have in Summer and Autumn.

Similar recipes include Cream of Potato and Tomato Soup with Leeks.

You might also like our Tomato Soup recipes here and here. Indian Soups are here. Or browse Tomato recipes here and here. Check out our easy Autumn recipes here and here.

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Mugh Ni Dal | Dry Spicy Mung Dal | A Mung Dal Dish from Gujarat

Rice or Mung Dal? A great Gujarati accompaniment to other Indian dishes.

In this Gujarati dish, the grains of the Mung Dal remain separate and look quite like rice, if you squint a little. Serve this with any Indian meal.

You might like to browse our Mung recipes here and here. And the Indian recipes here and here. Be inspired by a range of Autumn dishes here and here.

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Simple Indian Dal Soup

A nourishing soup for a cooler night

“Soups” are an interesting concept in South India. Soups do exist, although I suspect they are a relatively modern concept influenced by the British occupation. Contrasted with this are many soupy South Indian dishes like rasam, sambar, kuzhambu, kootu, dals etc that are not soups as we understand them, yet appear to be soup-like to non-Indian eyes.

Recently in India I was eating at a large canteen. The food was great. One counter in the canteen offered us small bowls of liquid. I asked Rasam? No, he said, Soup. I thought I did not understand his accent. Rasam? I asked again. Soup he said again. Ok, soup.

They were generally thin stocks without vegetables, but perhaps with a little body from undetectable lentils. Not as thin as a broth, not as thick as, say, a creamed soup. Highly delicious, and we often had 2 or 3 small bowls of it at the end of our meal, as we sat outside reviewing the day’s activities. In the cool of the evening, after a hot hot day, it was delicious.

These memories came back when I came across a Dal Soup as I was browsing what turned out to be an Anglacised Indian cookbook today. I wanted to make something similar, but I laughed when I saw that the recipe used yellow split peas. Oh boy, there is no real equivalant in India. It equates either to mung dal or toor dal (both mushy when cooked) or channa dal (holds its shape when cooked).

So I adopted and adapted this recipe to suit my needs. It is rather delicious.

You might like to also try Spicy Tomato and Dal Rasam-Style Soup, A Gentle Asparagus Soup, South Indian Baby Corn Soup, and a Simple Mung Soup.

Browse all of our Indian Soups, and all of our Soups. Or enjoy our Early Autumn recipes.

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Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry

A sweet and sour yoghurt curry from the tropical lands of Kerala

Mambazha Kalan, or Mambazha Pulissery is a sweet and sour curry simmered in a yogurt and coconut sauce. It originates from Kerala, where mango curries are a real treat. It has the sweetness of the mango contrasted against the sourness of the yoghurt.

Mambazha Pulissery really is a signature Kerala dish, where ripe mangoes are plentiful and are cooked with tangy curd (yogurt) and coconut gravy. This sweet and slightly sour curry is also called Pazhamanga Pulissery in places in Kerala.

You might like to read How to Cook with Yoghurt.

Are you looking for similar recipes? Try Plain Pulissery, Pineapple Pulissery, and Pineapple Pulissery with Green Peppercorns.

You might also like to try Jicama and Green Mango Salad, Mango Lassi, or Mango and Lemon Rice.

Browse all of our Pulissery dishes, Mango recipes, and our Yoghurt dishes. Our Kerala recipes are here, all of our Indian dishes here and our Indian Essentials here. Or simply explore all of our Late Summer recipes.

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Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India

Avial is a gentle dish from Kerala, made with vegetables and coconut.

Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.

Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.

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