Stuffed Lady’s Fingers (Bharwa Bhindi)

Ingredients

         

•     Small  bhindi (okra)
•     Garlic cloves – 6 to 8
•     Besan 3–4 cup
•     Til (Seasame seeds) – 1 tsp
•     Chilly powder
•     Turmeric powder
•     Dhania powder
•     Garam masala
•     Hing(Asafoetida)
•     Salt
•     Oil

         

How To Prepare

• Wash the bhindi and dry it. 
• Remove the stem and slit them vertically. 
• To prepare the filling, add salt, turmeric, chilly and dhania powder, garam masala and crushed garlic to the besan. 
• Add a tsp of oil in the besan, if it still feels too dry. 
• Stuff the slit bhindi lightly with the besan filling. 
• Heat oil in a pan. 
• Since this is a dry sabji, traditionally it is prepared with a little extra oil than the usual. 
• But now with all the fuss about health and everything, you can cut down on the oil, if you are using a non-stick pan. 
• Add hing, til and stuffed bhindi to the oil. 
• Cover the pan and let it simmer for about 8-10 minutes. 
• Keep stirring from time to time. 
• To make it crisp, let it simmer for 5 more minutes without the lid. 
• After it is cooked properly, sprinkle the left over besan filling 
• After two minutes or so, bharwa bhindi is ready!
• Sprinkle the chopped green coriander leaves and enjoy the taste.

           

Stuffed Karela(Bharwa karele ki sabji)

Ingredients

• Bitter gourd (karela)    600 grams    
• Onions,chopped     3/4 cup
• Ginger-garlic paste     1 tablespoon
• Turmeric powder     1 teaspoon 
• Coriander powder     2 tablespoons
• Dry mango powder (amchur)     2 teaspoon 
• Salt     to taste
• Onion ,sliced     1 cup
• Oil     2 tablespoons + to deep fry

        

How To Prepare

• Scrape the bitter gourd/karelas. 
• Keep the scrapings. 
• Slit the karelas. 
• Remove the seeds and discard them. 
• Apply salt and leave it for 1/2 hour. 
• Wash them thoroughly. 
• Add salt to the scrapings and leave it for 1/2 hour. 
• Wash in running water to remove excess salt and bitter taste. 
• Heat oil in a pan. 
• Add chopped onions and cook for 2-3 minutes. 
• Add ginger garlic paste and half of the scrapings. 
• Cook for 4 minutes. 
• Add half the turmeric powder, half the coriander powder and half the dry mango powder/amchur.
• Cook for another 10 minutes. 
• Stuff the karelas with this stuffing and deep fry in medium hot oil until dark brown. 
• Heat oil, add sliced onions and cook till light golden brown. 
• Add rest of the scrapings and cook for 7-8 minutes. 
• Add remaining turmeric powder, coriander powder, salt and dry mango powder/amchur. 
• Mix well and add stuffed karelas. 
• Cook covered for 2-3 minutes. 
• Serve hot.
• And enjoy the taste.

       

Stuffed Ridge Gourd Curry

Ingredients:

• 1/2 kg ridge gourds
• Peel and cut into 2 inch pieces
• 2 Medium sized onions, chopped
• 4-5 dry red chilli
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 3 tbsp sesame seeds
• 1 tbsp grated jaggery (optional)
• Salt to taste
• Small lemon sized tamarind ball
• 1 tbsp oil

How To Prepare

•  Heat a tsp of oil in a frying pan and add the coriander seeds, cumin seeds, red chillis and sesame seeds and fry on medium heat till you get a nice aroma. 
• Just fry for 3-4 mints stirs continuously. Remove and cool.
• Once cool, make a paste of the above spices along with ginger garlic paste, jaggery, tamarind, salt and onions.
• Take a tbsp of the paste and stuff each of the slit ridge gourd pieces.
• Heat oil in a pan and add some curry leaves and stir fry for 3-4 seconds. Place the stuffed ridge gourds in the pan and let it cook covered on medium heat.
• After 4-5 mints, uncover the lid and turn the pieces so that they cook all over.
• Cover and cook on low heat till the ridge gourds become soft.
• This could take about 20 minutes.
• Turn off heat once cooked and serve with hot white steamed rice.
• And enjoy the taste.

Aam Ka Achar

Ingredients:

          

•     Raw mangoes    500 grams
•     Turmeric powder     2 tablespoons
•     Salt     to taste
•     Fenugreek seeds (methi dana)     3 tablespoons
•     Fennel seeds (saunf)     4 tablespoons
•     Mustard seeds     3 tablespoons
•     Onion seeds (kalonji)     1 tablespoon
•     Coriander seeds     2 teaspoons
•     Cumin seeds     1 teaspoon
•     Asafoetida     a large pinch
•     Red chilli powder (deghi mirch)     2 tablespoons
•     Mustard oil     2 cups

 

How To Prepare:

• Wash and wipe the mangoes dry.
• Cut them into half, remove seed and then cut into one inch sized cubes.
• Put the pieces in a bowl, add turmeric powder and three tablespoons of salt.
• Mix well and allow to rest for two hours.
• Drain out excess moisture.
• Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder.
• Add asafoetida, red chilli powder and the remaining salt and mix well.
• Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly.
• Mix half of the oil with the coarsely ground powder.
• Add this to the mango pieces.
• Mix well to coat the mango pieces.
• Sprinkle the remaining onion seeds on top and mix.
• Allow it to stand for 2-4 days.
• On the fourth day transfer it into a jar, add the remaining oil and mix well.

Cover the jar with muslin cloth, tie with a string and let the pickle mature for eight to ten days in sun. Remember to mix the contents at least once a day.
When Ready Serve and Enjoy the taste!!!