My favorite way of serving cauliflower is this simple stir fry that my mum has been making since ages. Unlike my husband who loves Aloo Gobi, I love this one, mainly because I grew up with this.

• 2 cups of even sized cauliflower florets
• 1 cup green peas - fresh/frozen
• 2 tsp red chilli powder ( more if you want a bit more heat )
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp grated ginger
• Salt as per taste
• 2 tbsp oil
• A pinch of Garam masala (optional)
• 1 tsp lemon juice

• Heat oil in a large skillet. When hot, add cumin seeds, when the seeds pop & splutter, add grated ginger, coriander powder, turmeric & red chilli powder. Saute for about 30 seconds on low heat. Do Not burn them.
• Add cauliflower florets & saute until each floret is well coated with spices. This takes about a couple of minutes.
• Add very little water & salt as per taste, & cover with a lid for 5 minutes. Let the cauliflower cook on mediun flame. Keep sauting at regular intervals to avoid the florets from getting burnt.
• Add green peas & mix well. Close the lid again. If necessary add a little bit of water at this stage. Let it cook again.
• When the cauliflower florets & peas are well cooked( This should take about 15 minutes) thrown in a pinch of garam masala & add lemon juice. Mix well.

Punjabi cuisine is wholesome & full of rustic flavors. If you love punjabi food, I bet you will love Baingan Ka Bharta. This simple dish from the land of Punjab, has a very distinct flavor because of the use of mustard oil. Smoked eggplant gives it a very earthy flavor that you will love.

Baingan Ka Bharta is relatively healthier as compared to other punjabi dishes as it does not require liberal use of desi ghee or oil. This is simple enough to be tried by a novice too

• 1 large eggplant
• 2 red onions - finely chopped
• 2 tomatoes - chopped
• 1 tsp ginger-garlic paste
• 1 cup green peas - fresh/frozen
• 1 tsp cumin seeds
• 1 chopped green chilli
• 1 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp kitchen king masala
• 1 tsp lemon juice
• Salt as per taste
• 2 tbsp mustard oil
• A handful of chopped cilantro

• Make tiny slits around the eggplant, coat with mustard oil & roast it in the oven at 400 degrees for 30 mins, till the eggplant gets charred on all the sides. You could even roast the eggplant on the stove top.
• Once the eggplant is roasted, allow it to cool. Later, peel off the skin & mash the eggplant with the back of a fork. Add salt & lime juice, mix well & set it aside
• Heat oil in a heavy bottomed pan, Add cumin seeds, once the seeds pop & splutter, add green chillies & ginger garlic paste & saute
• Add chopped onions & saute until they turn transparent.
• Add chopped tomatoes, add red chilli powder & saute till the tomatoes are cooked & oil separates
• To this, add mashed eggplant & green peas. Mix well & cook for a while on low heat.
• Add salt as per taste. Add garam masala & kitchen king masala, mix well. Garnish with chopped cilantro
  

Serve HOT with Rotis/Rice. Enjoi !!!

Serve as a dip with pita chips for a change. Iam sure your guests will love this.

NOTE:

• You could use vegetable oil/sunflower oil too. But Mustard oil gives it a very different flavor.
• DO NOT wash the smoked eggplant in cold water to cool it down. Else, it will lose the smoky flavor.
• You can even use charcoal to roast the eggplant, It will taste even better.
  

• 2 cups Penne Rigate
• 1/2 an eggplant - cubed
• 1 green bell pepper - cubed
• 1 cup broccoli florets
• 2 tbsp sun dried tomatoes
• 1 tsp pine nuts
• 1 tbsp dry basil leaves
• 3 tbsp olive oil
• 1/2 cup grated parmesean cheese
• Salt as per taste

Method:

• Boil Pasta in heavily salted water as per package instructions.
• Heat olive oil in a heavy bottomed pan, Add chopped eggplants, broccoli florets & saute for a while.
• Add chopped bell peppers, sun dried tomatoes, pine nuts & saute over medium flame until the vegetables are well roasted. See to it that the vegetables retain their crunch. Do Not over cook the vegetables.
• Mix in cooked pasta, basil leaves, parmesean cheese & some salt. Mix well & simmer on low heat for about 4 - 5 minutes until the pasta is well coated with vegetables.

Serve HOT with some grated cheese. Enjoi !!!

NOTE:

You could also add some roasted artichoke & olives. I omitted it as I didn't want to mix in too many flavors. I DO NOT recommend adding these. But you can go ahead & add them if you like to.

While looking out for a Baby Corn recipe, I came across this dish on Monsoon Spice. The moment I saw the picture, I knew this would be our lunch the next day.

• 12-15 Baby Corn - cut vertically into 1 inch pieces
• 1 cup green peas - fresh/frozen
• 1 red onion - finely chopped
• 2 tbsp yogurt
• 1 small tomato - finely chopped
• 2 Green chillies - slit length wise
• 1 tsp ginger-garlic paste
• 2 tsp kasuri methi/dry fenugreek leaves
• 1 tsp red chilli powder
• 1/2 tsp Garam Masala
• 1/2 tsp Kitchen King masala
• 1 tsp cumin seeds
• 1 tsp turmeric
• Salt as per taste
• 1 tbsp Oil

Method:

• Boil baby corn juliennes in heavily salted water with turmeric for about 10 - 12 minutes. Baby Corn should be tender fork.
• Meanwhile, heat oil in a heavy bottomed pan, Add cumin seeds, once the seeds pop & splutter, add green chillies & ginger garlic paste.
• Add chopped onions & saute till they turn transparent.
• Add chopped tomatoes & saute for a minute. Add red chilli powder, & cook until oil separates.
• Add yogurt & kasuri methi & bring the mixture to a boil.
• Add cooked baby corn & grean peas. Add some more water & cook on low heat for 5 minutes.
• Add Garam Masala & Kitchen King Masala. Check for salt. Mix well.

Serve with Rotis/Pulao/Biryani/Jeera Rice. Enjoi !!!

We had our with some plain paranthas, rice & yogurt. It was one wholesome meal for the weekend. This recipe is a definite addition to my list regular recipes. It will definitely be making this again.

How about you trying this for lunch today?

NOTE:

If you do not want to use yogurt, add an additional tomato for the tangy taste. I have added yogurt to get a creamier texture as this dish is rather dry.

As with any popular recipe, there are several versions of preparing Biryani. I myself have three versions of this dish which is make alternately.

• Basmati/Long grained rice - 1 1/2 cups
• A pinch of saffron dissolved in a tbsp of warm milk
• 2 red onions - sliced into thin strips
• 1 green bell pepper - cubed
• 1 carrot - cut into long strips
• 2 potatoes - cubed
• 1/2 cup french beans - cut into long strips
• 1 cup cauliflower florets
• 1 cup green peas - fresh/frozen
• 2 tomatoes - chopped
• 1 cup yogurt
• 3 green chillies - slit length wise
• A pinch of turmeric
• 1 tsp cumin seeds
• 2 Bay leaves
• 1 star anise
• 1 tsp ginger-garlic paste
• 3 green cardamoms
• 2 cloves
• A small stick of cinnamon
• 4 -5 black peppercorns
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp kitchen king masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt as per taste
• Oil
• Juice of half a lemon

Method:

• Wash rice in several changes of water. soak in water for 30 mins
• Pressure cook the rice with saffron in 1 1.2 cups of water. Oncc done, spread rice on a large tray & let it cool completely.
• Heat Oil in a heavy bottomed pan, Add cumin seeds & let it pop & splutter
• Add ginger-garlic paste, Bay leaves , turmeric & green chillies
• Add green cardamoms, cinnamon sick, cloves, star anise, peppercorns & saute for a while.
• Add onions & saute till they turn transparent.
• Add chopped tomatoes & saute for a while.
• Add all the dry powders except kitchen king masala & garam masala
• Saute till oil separates.
• Add potatoes & carrots & cook till almost done.
• Add french beans & cauliflower florets & cook till tender. At this stage you may require more oil for cooking.
• Add green bell pepper & green peas & saute until tender
• Add yogurt & mix well. bring it to a boil. Add Garam Masala, kitchen king masala & salt as per your taste
• Add cooked rice, squeeze lemon juice. Mix well & garnish with chopper cilantro

Serve with onion raita or any gravy of your choice. Enjoi !!!

I thoroughly enjoyed playing around with the spices & inhaling the aroma that emanated from the kadhai . . .

• 2 cups rice flour
• 1 cup chickpea flour/besan
• 1 tbsp butter - unsaltedred
• 2-3 tsp Red chilli powder
• A generous pinch asafoetida
• Salt as per taste
• Oil for deep frying

Method:

• Mix together all above ingredients except oil in a large bowl
• Add water to the mixture & knead well to form a soft non-sticky dough
• Meanwhile. Heat oil in a wide saucepan for deep frying
• Place a small portion of the dough inside a Murukku Maker, squeeze into hot oil & make a big circle. DO NOT overcrowd the pan
• Deep fry till golden brown
• Place them on absorbent towels to soak up excess oil
• Store them in air-tight containers & when completely cool

Enjoy with HOT Tea/Coffee or whenever you feel like munching on to something !!!

Here is what a Murukku Maker looks like :

NOTE: Other versions call for using either equal quantities of rice flour & chickpea flour or reversing the proportions used here. Feel free to adjust the proportions as per your taste.

• 1 1/2 cups cabbage - shredded
• 1 cup - moong dal
• 1 onion - finely chopped
• 1 tomato - finely chopped
• 1 green chilli - slit lengthwise
• 1 tsp - red chilli powder
• 1 tsp - ginger-garlic paste
• 1 tsp - cumin seeds
• A handful of curry leaves
• A pinch of turmeric
• Salt as per taste
• 2 tsp oil

Method:

• Heat oil in a heavy bottomed pan, When hot, add cumin seeds, once the seeds pop & splutter, add green chilli, ginger garlic paste, turmeric, curry leaves & saute
• Add onions & fry until transparent.
• Throw in chopped tomatoes & add red chilli powder. Cook till oil separates & the raw smell disappears.
• Add moong dal & saute for a minute
• Add about 2 cups of water & cover the pan with a lid & let the dal cook for a while. Keep stirring in between.
• Once the dal is half cooked, add shredded cabbage & add another 2 cups of water.
• Add salt & mix well, cover the pan again & let it cook. Keep stirring in between. Add additional water, if necessary,
• When done, check the taste & mix well. Transfer into a bowl.

Serve HOT with rotis or steamed rice. Enjoi !!!

NOTE: The proportion of Dal:Cabbage is entirely upto you. If you want a creamier taste. You could add more of Dal. Or, you could even keep the proportions equal.

• 1 cup long grained rice - cooked. Leftovers will work wonders
• 2 onions - sliced into long strips
• 1/2 cup - American sweet corn - fresh/frozen
• 1/2 cup - Green peas - fresh/frozen
• 1 carrot - sliced into long strips
• 3 green chillies - slit length wise
• A pinch of turmeric
• 1 tsp ginger-garlic paste
• 1 tsp vinegar
• 1 tbsp soy sauce
• Salt as per taste
• 2 tbsp oil

• If not using leftover rice, clean rice in several changes of water & let it soak for 15 mnutes. Drain out excess water & pressure cook rice with 1 1/4 cups of water. When rice it cooked, spread it evenly on a plate & let it cool completely
• Meanwhile, Heat oil in a wok, add ginger-garlic paste & green chilles
• Add sliced onions & a pinch of turmeric. Saute until onions turn transparent. Add chopped carrots & stir fry till carrots are tender.
• Throw in sweet corn & green peas & saute for a couple of minutes
• Add rice, vinegar & soy sauce. Now add salt as per taste
• Mix well

As with most recipes, there are various versions of this dish. Even though the process is slightly labour intensive, every tiny bit of this heavenly dessert is worth it.

• Grated carrots - 4 cups
• Milk - 4 cups
• Ghee/clarified butter - 1/4 cup
• Sugar - 2 cups
• 2 tsp - green cardamon powder
• A handful of cashewnuts - chopped
• A handful of raisins

• Heat 2 tsps of ghee in a heavy bottomed pan & fry raisins & cashewnuts until golden brown. Remove & set aside
• Add grated carrots & saute for a couple of minutes.
• Add 4 cups of milk & stir at regular intervals.
• Cook until milk is completely absorbed
• Mix in ghee & sugar & stir till sugar is completely dissolved & carrots get a glaze.
• Turn off the stove, Add in green cardamom powder & mix well
• Garnish with chopped cashewnuts & raisins.

One such Punjabi dish we all love is the Punjabi Kadhi Pakode. Kadhi is a thick gravy of sour yogurt & chickpea flour simmered into a perfect consistency & seasoned with yummy spices. What makes the Punjabi Kadhi unique is the additon of Pakodes/fritters.

Kadhi - Chawal is such a comforting dish that once you get hooked to it, you will yearn for more.
My husband, who is ever fond of yogurt based gravies, just loves kadhi-pakode. We make this whenever we are bored of the regular Dal/Rasam/Sambar stuff ..

Here is how I made it:

Preparation Time: 30 mins

For the Kadhi:

• Chickpea flour/Besan - 1/2 cup


• Yogurt - preferably sour - 2 cups


• Red chilli powder - 1 tsp


• Turmeric - 1/2 tsp


• Mustard seeds - 1 tsp


• Cumin seeds - 1 tsp


• Nigella seeds/Kallonji - 1/2 tsp


• A pinch of Hing/Asafoetida


• Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp


• A few curry leaves


• 2 green chillies


• salt as per taste


• oil - 2 tsp

Method:

• Mix sour yogurt & chickpea flour in a large bowl & make sure no lumps are formed


• Heat oil in a large wok/kadhai, add mustard seeds, cumin seeds & kallonji


• Once the seeds pop & splutter, add turmeric, red chilli powder & a pinch of hing


• Add the chickpea flour & yogurt mixture & cook on very low heat, keep stirring often


• Add salt & dry fenugreek leaves & mix well. Let it simmer until the mixture is of a custard like consistency. This will take about 25 mins


• While the kadhi is simmering away to a perfect consistency, Here's how you make the fritters,

For Pakodes/Onion fritters

• 2 onions - finely chopped


• 1 cup chickpea flour/besan


• 2 green chillies - finely chopped


• 1 tsp - red chilli powder


• 1 tsp - black pepper powder


• A pinch of baking soda


• Salt as per taste


• Oil for deep frying

Method:

• Mix all the ingrdients in a large bowl, add about 2 tbsp of water & make a batter. Make sure you add very little water as the batter should be fairy dry


• Heat oil in a wok, To check if the temprature is right, drop a bit of batter into the oil, if it floats & sizzles on top, its time to fry the pakodes


• Drop dollops of batter into oil & deep fry until golden brown

Dunk the pakodes into the kadhi & cook fo another 2 minutes.

Just before serving, temper with red/green chillies, a pinch of asafoetida & curry leaves. Close the lid immediately, for the flavours to infuse.

Serve with HOT steamed rice .. Enjoi !!!

• 500g spaghetti
• 2 ripe tomatoes/ 1/2 cup tomato puree
• 1 carrot - diced
• 100g mushroom - sliced
• 1 small bowl of sliced broccoli
• 2 - 3 tbsp - extra virgin olive oil
• 2 tbsp - grated cheese
• salt as per taste

Method:

• Cook spahetti in a large pot filled with heavily salted water, as per package instructions
• Boil tomatoes in water, Peel off the skin & puree them using a blender
• Heat oil in a wok, Add diced carrots, mushroom & broccoli. Saute the vegetables for about 5 minutes
• Add pureed tomatoes & cook on low flame, until the vegetables are tender.
• Add cooked spaghetti & salt as per taste
• Mix well to combine, top with grated cheese & serve

Enjoi !!

• 1 cup french beans
• 1 cup american sweet corn
• 1 cup red kidney beans/rajma - soaked overnight or for 5-6 hours
• 1 cup haricot beans/white kidney beans - soaked overnight or for 5-6 hours
• 1 small red onion - finely chopped
• 1 tsp vinegar
• Salt as per taste

Method:

• Pressure cook french beans, kidney beans & haricot beans
• Cook sweet corn on stove top until tender
• Mix together all the ingredients in a large bowl
• Add vinegar & salt as per taste
• Toss well & serve

Can be served as an evening snack too . . . Enjoi !!!

Am sending over this recipe to Divya's Dil Se for the event Diet Foods .. & also to Sra's Place for the event My Legume Love Affair & A Recipe which is a brainchild of Susan

Thanks Divya & Sra & Susan for hosting.

• 1 cup toor dal
• 1 onion - finely chopped
• 1 tomato - finely chopped
• 1 green apple - cut into cubes
• 2-3 green chillies - finely chopped
• 1 tsp - mustard seeds
• 1 tsp - cumin seeds
• 2 tsp - oil
• A few curry leaves
• 2 tsp - sambar powder
• 1 tsp - corinader powder
• 1 tsp - red chilli powder
• 1/2 tsp - kitchen king masala (optional)
• A pinch of Turmeric
• 1/2 tsp - Garam Masala
• Salt as per taste
• 2 tbsp - lemon juice

Method:

• Pressure cook Toor dal with a pinch of turmeric & salt
• Soak apple cubes in water mixed with lemon juice for about 15 mins
• Heat oil in a heavy-bottomed pan & add mustard & cumin seeds
• Once the seeds pop & splutter, add chopped green chillies & curry leaves
• Add chopped onions & saute till they turn transparent
• Add apple cubes & cook for 5 minutes
• Now, add chopped tomatoes
• Add Sambar powder, Red chilli powder, Coriander powder, Kitchen king masala, & saute till the raw smell disappears
• Add cooked toor dal & mix well
• The apples will be fully cooked my now & will be soft & mushy
• Add salt as per taste & add a pinch of Garam masala
• Give the mixture a gentle mash & mix well
• Cook on low flame for 10 mins

Transfer to a serving bowl & Serve with HOT rice or rotis .. Enjoi !!

I loved the slightly sweet & tangy taste of apples mixed with spices .. It had all the right ingredients to tickle our taste buds. We had our Dal with HOT steamed rice, accompanied by roasted papads, Yogurt & pickle. It was one complete meal we thoroughly enjoyed . .

NOTE:

• You could consider cooking the apples along with toor dal in a pressure cooker.
• If you do not like biting into apples, you could mash them into a paste or just boil them separately & puree them using a blender. This will keep people guessing about the secret ingredient.
• Addition or Deletion of spices is entirely upto you.

When are you making Apple Dal?

I would like to tag

• Sujatha
• Jayashree
• Usha
• Raaji
• Laavanya
• Madhavi

Thanks Priti . . .

• 1 1/2 cups Basmati Rice - soaked in water for about 15-20 mins
• 1 cup finely chopped onions
• 1 cup sweet corn - fresh/canned
• 1/2 cup Green Peas - Frozen/Fresh
• 3 tbsp - Kasuri Methi/Dry Fenugreek Leaves
• 2 tsp - cumin seeds/Jeera
• 1 tsp - Nigella seeds/Kallonji
• 1 tsp - Fennel Seeds/Saunf
• 2 green chillies - slit lengthwise
• 2 bay leaves
• 2-3 cloves
• 1 tsp Ginger-Garlic Paste
• 1 cup - Fresh Yogurt
• 3-4 Green Cardamoms/Elaichi
• 2 sticks - cinnamon
• A big pinch of Turmeric
• 1 tsp - Red chilli powder
• 1 tsp - Garam Masala
• Salt as per taste
• 2 tbsp - oil

Method:

• Cook soaked Basmati Rice in 1 1/2 cups of water
• Heat oil in a heavy bottomed pan. When the oil heats up, throw in Cumin seeds, Nigella seeds & Saunf.
• When the seeds pop & splutter, Add green chillies, bay leaves & ginger-garlic paste
• Throw in Cloves, Cinnamon, Cardamons & saute for a minute
• Add onions & a pinch of turmeric & saute until they turn transparent.
• Add red chilli powder & Garam Masala & saute till the raw smell disappears
• Add kasuri Methi to this mixture & cook on low flame for about 2 mins
• Add sweet corn & green peas & saute until tender
• Add yogurt to this mixture & cook on low flame for another couple of minutes
• Add salt as per your taste. Add cooked rice to the mixture
• Fluff with a fork & mix well

Serve with Raita .. Enjoi !!!

Take another look . . .

• 2 cups of Eggplant chopped into big cubes - any variety will do
• 2-3 tbsp of Kasuri Methi ( dried fenugreek leaves) -
• 1 onion - finely chopped
• 1 large tomato - chopped
• A small piece of finely chopped ginger
• 1 tsp cumin seeds
• 1 tsp nigella seeds/kallonji
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 green chillies - slit lengthwise
• Salt as per taste
• Oil
• A pinch of sugar

Method:

• Heat 1 tbsp of oil in a heavy bottomed pan, Once the oil heats up, Add cumin seeds & Nigella seeds
• Once they pop & splutter, Add green chillies & chopped ginger
• Add Onions & saute till they turn transparent.
• Add tomatoes & saute for a minute
• Add red chilli powder & fry till raw smell disappears
• Add chopped eggplant cubes & saute for about 2 minutes. At this point you may need to add about 2 tsp of oil to saute the eggplants
• Cover the lid & let it cook on low flame.
• Keep stirring every few minutes to avoid burning the eggplants
• When the eggplants are partially cooked, Add Kasuri Methi & mix well
• Cook on low flame until the eggplants are completely cooked
• Throw in the Garam Masala, a pinch of sugar & salt as per taste
• Mix well & Serve with Garam Rotis

Enjoi !!!

This is my entry for the event, Herb Mania - Fenugreek hosted by Red Chillies .. Thanks for hosting :)

1. Grated Carrot - 1 cup
2. Channa Dal - 3/4 cup - soaked in water for 2 - 3 hours
3. 1 green chilli - chopped
4. 1 tsp mustard seeds
5. 2 tsp lemon juice
6. Salt as per taste
7. 1 tsp oil

Method:

• In a bowl, Mix together grated carrots & Soaked Channa Dal
• Temper with mustard seeds & green chillies
• Add lemon juice & Salt as per taste
• Mix well & Serve

Enjoi !!

Can also be served with roti/chapati. Goes Best with Rice & Rasam/Sambhar as a Side Dish

Off this goes to Anisheetu's Place for the Event,
SWC-Karnataka

Rough Lemon is known as Jambhiri in Hindi & in Kannada we call it Heralekayi. It belongs to the citrus family. In India, it is usually available in summers & early monsoon. Rough Lemon resembles an orange in apperance & size. The skin is slightly thicker & rough as compared to lemon, Hence the name Rough Lemon, I guess.

My mother makes this amazing rice dish out of rough lemon. We call it Heralekayi Chitranna in Kannada. Even though the taste is tangy, it tastes different from lemon rice.

Here is the recipe:

Preparation Time: 20-25 mins

Ingredients:

• 1 cup Rice - Cooked
• 1 Rough Lemon
• 2 Green Chilles - low/medium spiced - chopped
• A handful of groundnuts
• Channa Dal - 1 tsp
• Urad Dal - 1 tsp
• Mustard seeds - 1 tsp
• A few curry leaves
• Turmeric - 1/2 tsp
• Salt as per taste

Method:

• Heat oil in a heavy bottomes pan & add Mustard seeds.
• Once the seeds pop & splutter, add urad dal, channa dal, Curry leaves & groundnuts
• Add green chillies & a Pinch of turmeric, to add color
• Add cooked rice on top
• Squeeze in rough lemon juice.
• Add salt according to taste & Mix well & Serve

Enjoi !!

I shall be sending this recipe to Anisheetu's Blog for the event SWC-Karnataka .. Thanks for hosting :)

Method:

1. Blend together Banana chunks, Mango cubes, sugar, yogurt & milk until smooth


2. Pour into tall glassed, Top with ice cubes, serve chilled
   

Enjoi !!!

I went a step ahead & made my smootie extra healthy by adding low-fat yogurt & skimmed milk. I could'nt afford to drink more of chocolate milkshakw with ice cream & ruin my workouts !! Whenever I go out, I always order a smoothie now.

Smoothie is the BEST :)

Off goes my smoothie to Sangeeth's Event, Eat Healthy - Calcium Rich

Thanks Sangeeth for hosting :)

I love Okra in any form. Iam always on the lookout for new recipes when it comes to okra. I happened to come across this recipe in another blog. The moment read it, I knew I was going to prepare this one. Okra & Soy Sauce, both my favourites is a rare combination.

I tweaked the recipe a little, to taste the Indian taste buds. Iam sure, all Okra lovers will enjoy this. Here it is:

Preparation Time: 20 mins

Ingredients:

1. Okra - 1 cup, cut into pieces of 1 inch in length
2. Soy sauce - 3 tbsp
3. Cumin seeds - 1 tsp
4. Nigella seeds/Kallonji - 1 tsp
5. Chaat Masala - 1 tsp
6. 2 -3 Red Chillies - Broken
7. Salt - 1/2 tsp
8. Oil

Method:

• Bake Okra in the oven for about 5 minutes at 210 C to reduce the stickiness
• Heat oil in a heaby bottomed pan, Add cumin, nigella seeds & Red chillies
• Add okra & saute at regular intervals, till it is completely cooked
• Add Chaat Masala & Soy Sauce & Salt & cook on low flame for another 2-3 minutes

Serve HOT with Rice/Roti .. Enjoi !!!

Note: I did not add much salt as there is enough salt in chaat masala & soy sauce. You could increase/decrease the amount of soy sauce depending on your taste.

Thanks Srivalli, for hosting :)

I shall be sending this recipe to Sia's Place for the event JFI-Soya

Thanks Sia for hosting :)