Thursday, 30 October 2014


After the festive season is over, for the next few days it feels like surviving on the humble dishes of lentils and vegetables. The festive menus take too much toll on our stomach. Every year it is the same story. In a way its good, we get to feed in more vitamins than usual in form of veggies. We all know eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for a number of life threatening diseases. Moreover, most vegetables are naturally low in fat and calories, none have cholesterol. They are important source of many nutrients, including potassium, dietary fibre, folate, vitamins A and C. All these helps in the overall improvement of our immune system. Whenever I cook vegetables I try to keep minimal use of spices to retain the maximum nutrient value. So everyday at least one vegetable should be there in the family menu card. When stomach revolts, off course it takes the lead keeping behind non-veg items for few days.

Moreover my vegetarian friends are in a mission to stop visiting my blog. So before they take such a drastic action, let me come up with few veggie recipes to my rescue. Some of my very loved ones are vegetarians or almost towards it! I thought lets honour them. This very simple and easy recipe with Bhindi / Lady's Finger, Onion and Shredded Coconut goes very well with Indian / South Asian Breads or can be had with rice and lentil too.Its prepared  with  less spices. Let us prepare Bhindi Narcol together within an hour of notice.

Lady's Finger : 200 gm
Onion : 1 big
Shredded Coconut : 1 medium cup
Cumin Powder : 1/2 tsp
Coriander Powder : 1/2 tsp
Punjabi Garam Masala Powder :1/4 tsp
Salt : As per taste
Turmeric : 1/4 tsp
Nigella Seeds : 2 pinches
Green Chillies : 2
Dry Red Chilli : 1
Oil : 2 tbsp


Wash and wipe each lady's finger with a piece of dry cloth. Cut them into 1 inch pieces. Marinate with salt and turmeric. Keep aside for 10 minutes. Cut the onions into small cubes.

Heat oil in a wok. Temper with nigella seeds and dry red chillies. Add the onion pieces. Saute till translucent. Put in the the shredded coconut. Saute for two minutes.

As it releases moisture, put in the ladyfingers. Slit the green chillies and add. Add the cumin and coriander powders, salt and turmeric. Saute well and cover. Reduce heat from medium to low.

After 2 minutes,open the cover and give a stir, sprinkle some water with help of fingers. This way cook for another 10 minutes, stirring every 2 minutes. Sprinkle some water again if required. Add the garam masala powder 2-3 minutes before switching off. Stir well.

Remember, we will sprinkle and not pour a cup of water which may discolour the bhindi pieces.

Enjoy with rice or roti!!

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