Wednesday, November 21, 2007

Okra with Panchphoron & Brinjal with spring onions

I was really eager to attend the wedding of a friend's sister today. I had been planning on this for quite some time. The saree, the jewellery, A's clothes (phenomenal for me...since I always start planning with 5 secs left to spare)! And then last night, I got fever with chills and shakes and how. And this is really ominous since chills and shakes usually is a sign of Malaria. Today, thankgod, didnt have another attack but my temperature hovered around 100 deg C. At 7pm, I sadly gave up the idea of attending and called up my friend to sounded really lame over the phone. But what to do? That done, I had to prepare dinner. Thankgod I had bhindi, spring onions and brinjals. Could whip up two dishes in about half an hour. Another 15 minutes, 5 rotis were ready and we had our simple home cooked dinner (in place of the no-doubt lavish spread at the Sheraton...).

The bhindi recipe is one I learnt from m-i-l. Before this, I had never heard of bhindi being cooked this way and was a bit iffy about it at first. But really, its quite tasty and a regular fare for us.

Bhindi with Panchphoron

You will need
Bhindi / Okra 250 gms
Onion 1 medium sized
Panchphoron 1 tsp (equal parts of black mustard, anise, methi, cumin and kalonji)
Salt to taste
Sugar 1/4 tsp
Oil for frying

How to

  1. Wash and drain the bhindi. Cut them into 1" pieces.
  2. Heat 2-3 tbsp oil in a kadai.
  3. Add the panchphoron.
  4. When they start spluttering, add the onions and saute till they turn translucent.
  5. Add the bhindi, the salt and stir well.
  6. Cook over high flame for 5 minutes.
  7. Cover, lower flame and leave for another 5-7 minutes or till the bhindis are done.

Brinjals with spring onions

Strangely, I never liked this dish although this is a popular bengali one, till I got married. A likes all things with brinjals in it. He likes them in pizza too (yes...). But once I made it (and it turned out good and really easy to make) I started liking it too!!

You will need:

Brinjal / Aubergine 1 medium
Spring Onions: 3 - 4
Salt to taste
Oil for frying

How to

  1. Wash the brinjal and dice into small cubes, smear with salt and keep aside.
  2. Cut the spring onions into small pieces about the same size of the brinjals.
  3. Heat oil in a kadai to smoking and add the brinjal.
  4. Stir well and fry till softened.
  5. Add the spring onion and stir well.
  6. Fry for another 3-4 minutes and remove from fire.

Both are very subtle flavored, with minimal or no spices, easy to make and tasty too!

1 comment:

Sophie said...

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