Most days, the man gets interesting things in his tiffin. Where else do I test my skill and possibilities any way? But there are days when something usual, a family recipes finds its way into this dabba too. Most days, he is happy with his food.
But try making him happy without onion and garlic in his food and unless it is dessert or very traditional Tam Brahm food, you are going to fail. Miserably. Which is possibly why I love Tarla Dalal. She effortlessly makes that possible, and not once or twice but so many friggin' times.
Prep Time: 10 mins
Cooking Time: 10 minutes
Recipe Source: Tarla Dalal
Serves: 2 people
400 gms fresh baby bhindi (baby means they are not overlarge and old)
2 medium tomatoes
2 tsp finely chopped ginger
1/4 cup fresh thick curd
1/2 tsp turmeric / haldi
1 tsp chilli powder
2 tsp coriander / dhania powder
4 tbsp oil / gheeSalt to taste
For the Achari Masala:
2 tsp fennel / saunf seeds
1 tsp mustard seeds
1/2 tsp onion seeds / kalonji
1/4 tsp methi dana / fenugreek seeds
1/2 tsp asafoetida / hing
- Wash, dry and slit or chop bhindi. In a wok, heat half the oil or ghee. When it is about to smoke, throw in the bhindi. Fry on high heat until 3/4th cooked (possible to bite and chew but still firm) - this will take not more than five minutes. Do not cover, keep stirring every few seconds. Keep aside.
- Take the remaining oil in the wok, add the Achari Masala and let it splutter. Add the ginger, tomatoes. Stir, add salt, cover and cook for 3 minutes.
- Whisk together curd, turmeric, chilli powder, coriander powder till you have a smooth mixture.
- Add this to the masalas and tomato. Cook until it simmers. Add the bhindi. Mix. Cover and cook for 2-3 minutes. Serve hot with chapatis.