Archive for onion

Bhindi Ka Raita - Fried Okra in Yogurt

November 9, 2007 at 1:34 pm · Filed under bhindi, curd, okra, onion, yogurt

I couldn’t stay away from my blog spot…eventhough we are packing up….I had some time to come near the PC (Usually it is believed to be a lot of time as per my husband)…

I made Bhindi ka Raita 2 weeks ago….did not get the right time to post it….(I have some more recipes to share)….hopefully soon….

Bhindi Ka Raita

For 4 people the Ingredients:

  • 10 medium sized okra (lady’s finger or bhindi) washed and cut finely
  • 1 onion chopped finely
  • mustard seeds, cumin seeds, curry leaves, 2 green chillies (depending on the hotness)
  • a pinch of asafoetida (hing)
  • Turmeric powder
  • fresh coriander leaves
  • garam masala (optional)
  • black pepper powder
  • a cup of yogurt

Method:

  1. In a pan, add some oil. When it is heated add the mustard seeds and cumin seeds. When they crackle add a pinch of hing (asafoetida).
  2. Add the curry leaves.
  3. Now add the chopped onion. Saute for a while. Add the chopped okra.
  4. Add the green chillies, salt, a pinch of turmeric powder, some sugar (optional) and some garam masala(optional)
  5. Saute again for 2-3 mins till the okra(bhindi) is cooked and crispy.
  6. Pour this in a serving bowl. Add the yogurt. Mix well.
  7. Garnish it with fresh chopped coriander leaves and black pepper powder.

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Bataate Gojju - Potato in curd

September 22, 2007 at 6:22 pm · Filed under onion, potato, raitas

My favourite Gojju is Bataate Gojju made by my Ajji….She sometimes uses buttermilk when the curd is finished. But this curd and potota dish with raw onions with tempering is one of the raitas that tastes delicious but so simple as the potato melts in the mouth.

Bataate Gojju - Potato Raita

Ingredients (For 2-4 people):

2 large potatoes, 1 red or white onion finely chopped, 1-2 green chillies depending on the hotness, curry leaves, mustard seeds, cumin seeds, a pinch of asafoetida (hing).

Method:

  1. Boil the potatoes. Peel off the skin.

  2. In a serving bowl, add the potatoes and the chopped onion.

  3. For tempering: In a small pan, heat some oil. Add the mustard seeds. When they crackle add the cumin seeds and curry leaves. Add a pinch of hing.

  4. Pour this tempering on the potatoes and onion mixture. Add the sliced green chillies.

  5. When it cools off, mix the mixture with hand and try to mash the potato (not completely).

  6. Add the yogurt (curd) to this mixture and mix well.

  7. Garnish with chopped coriander.

Goes great with anything.

Comments (2)