BHINDI MASALA-SOUTH INDIAN STYLE

INGREDIENTS:

1.    1/2 kg bhindi/lady fingers

2.   1 Tsp. cumin/jeera seeds

3.   1 Tsp. mustard seeds/rai

4.   2 Tbs. urad dal(white)

5.   4 whole dry red chillies

6.   1/2 cup onions sliced finely

7.   1 cup tomatoes chopped finely

8.   2 Tsp. red chilly powder

9.   1/2 Tsp. turmeric/haldi powder

    10. 1 Tbs. coriander/dhania powder

    11. 1 cup grated coconut

    12. 1/2 cup cashewnuts soaked in water

    13. 1/2 cup yoghurt/dahi

    14. A few curry leaves

    15. Salt to taste

    16. Refined oil

METHOD:

1.    Cut the ends of the lady fingers/bhindi, and then cut it into 1 inch pieces.

2.   Wash and pat it dry.

3.   Heat oil in a wok. Fry these cut lady fingers until crisp. Remove and palce on a kitchen towel to remove the excess oil.

4.   Take 1 cup of the grated coconut and the cashewnuts and grind in the mixer along with a little water to make a fine paste.

5.   Heat a wok and add 2 Tbs. of oil. Add cumin/jeera seeds, mustard/rai seeds, urad dal, whole red chillies and the curry leaves. Saute over medium heat until the seeds begin to crackle.

6.   Add the sliced onions and fry till golden brown in colour. Then add the tomatoes, along with 2 Tsp. red chilly powder, 1/2 Tsp. turmeric/haldi powder and 1 Tbs. coriander/dhania powder. Fry well, till the oil leaves the masala. Reduce heat and add the coconut and cashew paste. Fry for 2 to 3 minutes.

7.   Add the whisked yoghurt/dahi and stir well. Fry for 3 to 4 minutes. Add 2 cups of water, and let the gravy come to a boil. Add salt to season it. Now add the fried bhindi/lady fingers. Stir well and let it simmer on low flame till you get the desired thick gravy.

8.   Serve hot with rotis or rice.

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COCKTAIL COCONUT SAMOSAS

INGREDIENTS FOR THE SAMOSA COVER:

1.    250 Grams maida/refined flour

2.   2 Tbs. refined oil

3.   2 Tsp. salt

4.   Oil for frying

INGREDIENTS FOR THE COCONUT FILLING:

1.    1 fresh coconut grated finely

2.   3 to 4 green chillies finely chopped

3.   1/2 cup corriander leaves finely chopped

4.   Juice of one lemon

5.   Salt to taste

METHOD:

1.    Make a firm dough using the maida,salt,oil and the required amount of water.

2.   Keep aside.

3.   In a bowl, mix the grated coconut, green chillies, coriander leaves, salt to taste and the lemon juice.

4.   Take small balls of the dough. Roll out into circles. Cut into half and fold into a small cone like shape, the edges over lapping each other. Fill in the coconut mixture and seal the edges with water.

5.   Heat oil in a wok. Deep fry these samosas on low flame,till golden and crispy.

6.   Serve with green chutney or ketchup of your choice.

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Picture Credit:Aishani Jaiswal