Masala Bhindi Fry | Stir-Fried Lad'y Finger - A Side Dish For Roti

Preparation Time: 30 minutes

Servings: 4

Ingredients:

• 1/2 kg Bhindi
• 1 big Onion
• 1 tea spoon Mustard
• 1 tea spoon Methi seeds
• 1 table spoon Chilli powder
• 1 tea spoon Pepper powder
• A pinch of Turmeric powder
• little Tamarind Juice
• Oil
• Salt as per taste

Method:

• Wash and cut the bhindi lengthwise as shown in picture.

• Put oil in a non stick pan.
• Add mustard and methi seeds.
• When mustard start sputtering, add chopped onion.
• Fry till onion turns light pink.
• Now add bhindi, salt, tamarind juice and cover it.

• When bhindi is half done add chilli powder, pepper powder and turmeric powder one by one.
• Let it cook for 10 more mins without closing the lid.
• Bhindi fry is ready.

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Quick Easy And Tasty Kannadiga Dish : Avarekai Palya | Avrekalu Saaru | Surti Beans Gravy For Dosa or Chapati

This is a traditional Kannadiga dish. Avarekalu available mostly in winter season in Karnataka. There are lot of delicious dishes one can make with Avarekalu. Here is the quick recipe of Curry.

Preparation Time: 50 minutes

Servings: 4

Ingredients:

• 2 cubs Avarekalu
• Roughly chopped 2 medium Onions
• Roughly chopped 1 medium Tomato (optional)
• Roughly chopped 1 medium bunch coriander leaves
• 1 table spoon Ginger Garlic paste
• 1 table spoon Chilli powder
• 1 table spoon Garam masala
• 2 table spoon oil
• A pinch of Turmeric powder
• Salt as per taste

 Method:

• The whole beans(avarekalu) look almost like green peas with shells on. The shells are harder than green peas.

• After peeling the avarekalu seeds/beans from the outer shell, we need to soak these seeds in water for at least 4 to 5 hours. The picture shows soaked seeds.

• Then we can peel the inner shell and get the actual avarekalu which we can use in curry. In market we get peeled avarekalu as well.

• Pressure cook avarekalu separately in a cooker – only 1 whistle - with a pinch of salt and turmeric powder and keep it aside.
• Heat oil in  a pan, fry onion and ginger garlic paste,.
• saute till the onion turns light brown.

• Now add tomatoes and fry if using.
• Blend the above ingredients along with coriander leaves in mixer to very coarse paste. Don’t make it smooth.
• Now add the paste to the cooked avarekalu.

• Add garam masala and chilli powder. Mix well.
• Add salt as per taste.
• Sambar is ready. Serve hot with roti, poori, dosa or chapati..

 PS:  You can add brinjal along with Avarekalu while cooking in cooker, which gives a great aroma to the curry.

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