Recipes for Cook

Bhindi / Okra / Ladys finger or Vendakkai is one of the favourite vegetables of my adulthood. When I was a kid, it was a different story. Like how it happens in many a Tambram family, my folks used to lure me with tales of how eating vendakkai ( the tamil word for Okra) can help me score full marks in Maths! I could never figure out the connection between eating bhindi and maths, unless ofcourse I was doing calculations on the huge number of seeds that came along with it, but hey we didnt argue much as kids did we?

When I read Manishas post on Okra Kichadi, I realised that this vegetable has surprisingly never starred in any recipe in a lead role in the last one year.

Last evening, I had to catch up with some friends over dinner. So I decided to leave some delicious hot dinner for DH at home. Bhindi masala, rotis and a black grape raita were what made the impromptu menu, made with things that were outermost in my refrigerator.

I was inspired by Inji Pennus wise words on sharing simple homely recipes for those who would benefit from it.

While this Bhindi masala is simple enough for beginners, the spices give it a Punjabi dhaba- kinda rich taste. Though I like my plain and simple okra stir fried Tamil brahmin style, sans any garlic or onions, this one is a crowd pleaser and most importantly - there is no grinding involved here!

I shall not duplicate Manishas clear cut instructions on how to avoid the slime while cooking with okra. Its pretty much what I do and if you havent handled this vegetable before, I suggest that you give it a reading to avoid any slimy disasters in the kitchen.

"Im cooling off before she puts the lid on me"

Bhindi Masala ( Spicy okra stir fry )
Category - Vegetable , accompaniment to rice or rotis
Time taken - Under 30 minutes
Makes 2 large servings
Source - Own recipe

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ingredients
250 gms okra / bhindi / ladys finger
2 medium onions - halved and sliced thin
1 large tomato - halved and sliced thin

spices
4 cloves garlic
1/2 inch fresh ginger root
1/4 tsp turmeric powder
1/2 tsp red chilli powder / cayenne pepper
1 green chilli slit and chopped fine
1 सब्जी masala ( I use Everest brand SabjiMasala ) or garam masala
1 tbsp coriander powder
1 tsp cumin seeds
1 1/2 tsp salt

1 -2 tbsp oil

prep work

4 peeled cloves of garlic and 1/2 inch piece of fresh ginger - ground in mortar and pestle with a sprinkling of coarse salt

Wash and wipe dry young okras. Slice of tops and tails. Cut into half length wise and then chop in half or thirds as per length of okra. Make 2 cups of sliced okra, keep aside.

directions

In a heavy bottomed or a non-stick pan, heat the oil. Put in the coarse ginger-garlic paste and stir for around a minute until there is no raw smell. Splutter the cumin seeds in oil next and then add the onions.

Stir the onions for a minute along with split green chilli. The okra slices go in next. Keep the flame on HIGH while stirring the whole mix together for 2-3 minutes. Take care that the contents are not allowed to stick to bottom of pan. Going generous with the oil will make sure that the okra is well coated and doesnt stick to the pan.

Once the okra are dark green and shiny, add the tomatoes with all the remaining spice powders with salt.

Keep the flame on medium-low and saute for about 5 minutes until the okra is done. Take care not to overcook okra and youll have a vibrant green, high-flavour curry, where the taste of okra will still manage to stand out of all the dry spices used.

Okra overload

• Ode to Okra in The Hindu
• Tons of Okra info here along with gardening tips and recipes

This is my entry for Weekend Herb Blogging hosted by Kathleen at Thyme for cooking.

Tags: recipe, vegetarian, okra, bhindi, ladys finger, bhindi, indian style okra, vegetable

Pepper Steak is a classic of North American-Chinese cooking. We first had it in the 1970s, made by a friend of my father. We all enjoyed it enough that it went into my fathers little collection of recipes. Its also quick and simple enough to make for a week-night supper.

At this time of year theres a great selection of peppers to choose from for this dish. I recommend sweet ones such as Doe Hill, Alma paprika, Cubanelle, Red Shepherd, or Hungarian Sweet Wax, but there is no reason not to add a little bit of hot pepper as well... use discretion. Or not, depending on how you like it!

3 to 4 servings
40 minutes prep time


500 grams (1 pound) round (or other) steak
3 or 4 cloves of garlic
1 tablespoon finely minced peeled fresh ginger
3 tablespoons soy sauce
3 cups sliced peppers, preferably in green, yellow & red
4 large shallots
OR 2 medium onions
1 tablespoon arrowroot OR corn starch
3 tablespoons broth OR water
2 tablespoons mild vegetable oil

Cut the steak into pieces about 1 1/2" wide, with the grain of the meat. Cut each piece into strips about 1/4" side, against the grain of the meat. Peel and mince the garlic finely. Peel and mince the ginger finely - the two should be roughly equal in volume.

Mix the garlic, ginger and soy sauce in a small bowl with the beef strips and let them marinate while you prepare the peppers and onions.

Core and deseed the peppers and cut them into bite-sized slivers. Peel the shallots or onions, and cut them into similar slivers.  Mix the arrowroot or cornstarch in a small bowl with the broth or water.

Heat one tablespoon of oil in a very large skillet over high heat. When it is hot add the beef strips with their marinade, and cook for about 5 minutes, stirring constantly, until browned all over and slightly dry. Remove them from the pan. (They can go back into the same bowl they marinated in.)

Heat the remaining oil in the skillet over high heat. Add the peppers and shallots or onions, and cook for 3 to 5 minutes, until slightly softened and about half cooked. Return the beef to the pan, and mix it in well. Continue mixing and cooking until the beef and vegetables are done to your liking, probably another 3 or 4 minutes. Stir up the starch and broth, and pour it into the pan, mixing well as you add it. As soon as the starch has thickened and is evenly distributed throughout the dish, remove it from the heat and serve it up.