Okra Fried Curry

Okra also known as Lady fingers are very popular in India. Its known as Bhendi(Hindi) and Bendakaya(Telugu). Children love it so much. My niece is so fond of it. I am giving you the simplest curry recipe which can be made in few minutes, easy to digest  and healthy too.

Ingredients:

Okra   250 gms

Oil       1 Tbsp

Red chilly powder  1-2 tsp

Salt  To taste

Bengal gram  1/2 Tbsp

Black gram    1/2 Tbsp

Mustard seeds 1 tsp

Cumin seeds 1-2 tsp

Dried red chillies 1

Curry leaves 2 sprigs

Asafoetida powder a pinch

 

 

Method:

1. Okra should be tender. While buying them check the tips by bending. If they  snap easily then they are tender. If they dont  then they are not good and as they cant be cut easily and are highly fibrous. 
2. They should not be dipped in water and kept for a long time. If done they lose their tenderness. So just before cutting them, clean them in water or with a wet cloth and dry them thoroughly with a dry cloth. My dad did not know this. Once he cut them and then put them in water to clean. But when he took them out and began to fry, it became all gooey and my mom had a good laugh.  
3. They should be checked for worms inside. its a problem in India. So keep an eye while you are slicing them.
   
4. Slice them as thin or as thick you want. If you want the curry to be crunchy keep the slices thin or else a little bit thick. See mine below.
5. Separate curry leaves.
   
6. Heat oil in a pan. Let the oil heat up. Add bengal gram. Fry for two minutes and add black gram. After a minute or two add mustard, cumin, red chilli broken into pieces. Fry for a minute, add asafoetida powder and curry leaves.
7. Now add the Okra pieces. Fry on simmer for ten to fifteen minutes. Do not cover while frying. Fry it more and also with more oil  if you want them to be crunchy. If you want them to be tender and soft. dont fry for long but till they loose their raw taste.  In fact my brother likes them half done.
8. When done, add salt and red chilli powder. Mix well. Fry for a minute. Serve hot with cooked rice.
   

Note:

• This serves for 2-3 persons.
• Red chilli powder is optional. If you dont like it too spicy, avoid it.
• Dont add salt till the curry is fried properly. Or else it will become gooey.
• 1-2 Tbsp of sour buttermilk is added to avoid the gooeyness.
  

Soda Bicarb

Under this section of household tips I am going to share with you the tips and tricks I have learned form my gran and mom. They are really useful but be careful, first test it and then use please because some may be allergic. Please do check out.

Soda Bicarbonate known as cooking soda has been used since ancient times.  Let us see the uses ...

• Used as raising agent for baking of bakery products. Its also used in many of the Indian dishes.
  
• Add one Tbsp of soda bicarb to water, boil it and dip the silver to remove their tarnish. You will be amazed to see them shining like new ones.

 

•  Make a paste of soda bicarb with warm water and use it clean the tiles on kitchen counters, bathrooms and also ceramic sinks. Just apply the paste and leave for ten minutes and wash with hot water. They will sparkle.
• You can clean your refrigerator using soda bicarb dissolved in water. Dip a cloth in  this and clean. Wipe with cloth soaked in  clean water and wipe it dry with a dry cloth.
• Keep a cup with some soda bicarb in refrigerator. It will absorb all odors and keep it clean.
• When you feel heavy after a meal, or eating oily stuff, add a pinch to a glass of water and drink it. You will immediately feel relieved. A pinch of soda bicarb added to beetle leaves and consumed also relieves heaviness.
• It can be used to dust the books to remove their musty smell.

Thats all for now. I will add more if I can recollect some more.

The Crispies

India is famous for its Papads and  Vadias or crispies. Papads (Hindi) or Poppadoms as they are popularly known to the Western world, are called as Appadaalu in Telugu. The Vadis(Hindi) are known as Vadiyaalu in Telugu.. Papads are made out of Black gram flour, spices, oil, made into a dough rolled out into circles and dried in the shade-not direct sun light. There are different varieties either made of black gram or green gram flour or combination of both, or sago, rice flour etc. Spices used contain, black pepper, cumin, red pepper powder etc. The flour along with spices, oil and soda bicarb is kneaded into a dough and needed a lot-in fact beaten by a heavy wooden stick. Its then rolled out into circles and dried.

Our state of Andhra Pradesh is famous for these things.One of the Papads I like is the one which is thickly coated with sesame seeds. These Papads are roasted over coal fire or deep fried in oil. They are eaten as snacks or with rice.

In Vaids there are lots of varieties. they are made with same flour-black gram or green gram, or sago, or rice or potatoes. Other things like garlic, onion, tomato puree and many other things are added. But these are just placed on a wet cloth and dried in the sun.

When the vegetables are abundant in some seasons, these are also cut into slices and dried-like ladys fingers, cucumber, mangoes , bitter gourd and so many others. They are dried in hot sun until crisp and stored. These are known as Varugulu. All these varieties are made in summer when there is very little Moisture in the air. These are deep fried in oil and used with a dash of salt and pepper or red chilly powder, when we dont get vegetables in certain seasons. I will try to share the recipes as and when I make them

All these are eaten with rice or make a great snack any time one feels like.

These are the various varieties before roasting or frying.

This is after frying. Today I served them as tea time snack.

Here I have served roasted Papads garnished with finely chopped onions, cucumber, tomatoes and coriander greens with a dash of salt, roasted cumin seeds powder or garam masala or rock salt and ofcourse lemon juice. I also use pomegranate seeds for a little bit of sweetness.  You can use finely chopped mint leaves.

My niece of course, garnished all the crispies after looking at my efforts, drenched everything in tomato sauce and had her fill.  Given a chance she would have used chocolate sauce too..yuck she is crazy about chocolates. So you can use tomato sauce, chilly sauce or any other such sauces if you wish.

This can be served as starter with any drink for parties or dinners and lunches. Fried ones are tasty but so are roasted ones with less calories.You can get them in any store selling Indian foods.

Just try them and let me know.