We were having a Chinese breakfast yesterday in China Town & it occurred to me. Think chowmein & you think soya sauce & ajinomoto. Every joint, every home, the same taste. Italian pasta, the same cheese & cream. Garlic bread, same taste throughout the world. Fish & Chips in London. Go to the last pub, the fish is as crunchy & bland as the first.
In the get-together we had the other day, there were 6 families. We realised what variety we have in India with the simple bhindi. No two families cook it the same. And yet, everybody loves bhindi. Such unity in diversity! The realization was overwhelming.
The easiest recipe, and equally sumptuous, was Richa's .
Needed:[serves 3-4]
1. Bhindi(lady's finger/okra)- cut in small pieces- 400gms
2. Chopped Onions- 1 cup
3. Ajwain(thymol/carom/Bishop's weed)- 1tsp
4. Turmeric Powder-1/4 tsp
5.Amchoor(dried mango powder)- 1/4tsp
7. Salt- to taste
8. Oil - to cook
How:
1. Put ajwain in hot oil. Add turmeric & salt. Mix well.
2. Add chopped onion & saute on high flame, as you get the ajwain flavour.
3. Add bhindi & fry together till bhindi is cooked.
4. Sprinkle amchoor, fry for 2 mins & take it off the flame.
Chef's Tip:
- Ajjawin, a digestive, prevents flatulence. Good therefore, to add it to bhindi.
- Do not cover the pan. Stir on open flame for bhindi to remain green & whole.
- If you are using green chilli, add it with the bhindi. If you prefer red chilli powder, add it while you saute onions.
Serve hot with roti. Or have it with dal chawal. Team it with parantha if you want. Atulya Bharat! Incredible !ndia.
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