Thursday, 30 October 2014

BHINDI NARCOL


After the festive season is over, for the next few days it feels like lets now survive on the humble serving of lentils and vegetables. The festive menus takes too much toll on our stomach. Every year its 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 can be called a bachelor's dish and hence should have wider acceptability. Its prepared  with very less spices.

INGREDIENTS :
Lady Finger : 200 gm
Onion : 1 big
Shredded Coconut : 50 gm
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
Cumin Seeds : 2 pinches
Green Chillies : 2
Oil : 2 tbsp

METHOD :
Wash and wipe each ladyfinger 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 cumin seeds. 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 to medium to low.

After 2 minutes,open the cover and give a stir. This way cook for another 10 minutes, stirring every 2 minutes. Add the garam masala powder 2-3 minutes before switching off. Stir well.

Please note, no water is required in this recipe as it is cooked in the juices released by the shredded coconut and ladyfinger.

Enjoy with rice or roti!!

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