Thursday, 30 October 2014

BHINDI NARCOL






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. 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 it simple with 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-vegetarian 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 much loved ones are vegetarians or almost towards it! I thought lets do some honour. 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.



INGREDIENTS :

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

METHOD :

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

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

As it releases moisture, add 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, add one small cup of water. This way cook for another 10 minutes, stirring every 2 minutes. Add the garam masala powder 2-3 minutes before switching off. Stir well.

When you add the okra / bhindi, add a pinch of baking powder which will help retain its colour!

Enjoy with rice or roti!!




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