During our casual chat, my sister commented that I hardly post any “serious” recipes. She was like, “you have too much sweet stuff on your page!” I actually wanted to laugh at that comment. If you really go to see, I have been posting a sweet and a savory, taking turns each time I post. Sometimes they do get a bit mixed up, but I try my level best not to make it too “sweet” all the time. In fact, I also feel that too much sweetness is not good for your health! 😉 I believe I have enough recipes that can ensure you cook up a decent meal – whether it is rice, vegetarian or non-vegetarian. InShaAllah, I have some good curry recipes also lined up for you, which will keep appearing when the time comes. To keep myself true to my blog name, I will never stop posting sweet stuff, so you will find them always in some way or the other. 🙂
After the Barley Pudding, let us get to something serious. If you love okra or ladysfinger, then you will love this one. As much I loved the Hyderabadi Dahi Bhindi, this royal and creamy curry also mesmerized me. I ended up eating most of the curry as you would already know from my blog, that I have a carnivorous batch who loathe anything else, so curries as such receive a cold response, how much ever good they may be. :/ My only ray of hope is HD, who thankfully finishes of his share without complaints, and this one received a thumbs-up from him. The paste added to the curry adds all the flavor and is not spicy at all, so it is kid-friendly, if your kids love veggies, that is… 🙂 Off to this delicious recipe…
Shahi Bhindi ~ Creamy Ladysfinger Curry
- 400 gm pack frozen okra zero or fresh ladysfinger
- To grind into paste:
- 10 cashew nuts
- 1/2 cup yogurt
- 1 tbsp sesame seeds
- 1/2 tsp fennel seeds
- For masala:
- 2 tbsp coconut oil
- A pinch hing
- 1 tsp cumin seeds
- 1 large onion sliced
- 2 green chillies minced
- 1 tsp ginger garlic paste
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp Kashmiri chilli powder
- 1 large tomato chopped
- 1 tbsp kasuri methi
- 1/2 tsp garam masala powder
- Salt to taste
- Coriander leaves for garnish
- Soak the cashew nuts for around 15 minutes and drain. Grind along with the other ingredients under "for paste" to a smooth paste and set aside.
- Thaw the ladysfinger (not required for fresh ones) and wash well. Wipe well with a kitchen towel and set aside.
- Heat one tbsp of oil in a saucepan and saute the ladysfinger for a few minutes, just to get rid of the sliminess. Take off into a plan.
- Add the remaining oil. Add the hing and cumin and allow to splutter.
- Add the onion and chillies and saute till soft.
- Add the ginger garlic paste and saute till the raw smell is gone.
- Next add all the powders and saute briefly, then add the tomato and cook till totally mashed.
- Now add the reserved ladysfinger along with the paste and sufficient water to make a gravy.
- Cook on low flame till the ladysfinger is completely cooked and the gravy is thickened.
- Sprinkle in the kasuri methi and garam masala and cook for a couple of minutes. Switch off.
- Garnish with coriander leaves and serve hot with rice or naan.
From this post on-wards, I will try to give you a recap of what was posted on the blog, on this day in the previous years, InShaAllah… 🙂 It looks like this is the first time I am posting on January 3 on the blog! 😀 But I did post on a January 2, so we will consider that here, OK? 🙂