🥘 1. Bhindi Masala (Okra Stir Fry)
Ingredients:
250 g bhindi (okra), chopped
2 medium onions, sliced
2 medium tomatoes, chopped
1 green chili, slit
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
2 tbsp oil
Salt to taste
Fresh coriander for garnish
Method:
Wash and dry bhindi completely; cut into 1-inch pieces.
Heat oil in a pan, add bhindi and sauté on medium flame till lightly crisp and non-sticky. Remove and set aside.
In the same pan, add a little more oil if needed and sauté cumin seeds.
Add sliced onions and fry till golden brown.
Add tomatoes, green chili, and all dry spices. Cook till the masala turns thick and leaves oil.
Add the sautéed bhindi and toss gently to coat with masala.
Cook on low flame for 5–7 minutes, stirring occasionally.
Garnish with fresh coriander and serve hot with roti or paratha.
🍆 2. Baingan Ka Bharta (Smoky Mashed Eggplant Curry)
Ingredients:
1 large eggplant (baingan)
1 medium onion, chopped
2 medium tomatoes, chopped
1–2 green chilies, chopped
1 tsp ginger-garlic paste
½ tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
2 tbsp oil
Salt to taste
Fresh coriander for garnish
Method:
Roast the eggplant directly over the flame or bake it till the skin is charred and soft.
Cool, peel off the skin, and mash the pulp.
Heat oil in a pan, add cumin seeds and let them splutter.
Add onions and sauté till golden brown.
Add ginger-garlic paste and green chilies; cook for a minute.
Add tomatoes and all dry spices; cook till the masala leaves oil.
Add the mashed eggplant and mix well.
Cook on low heat for 8–10 minutes, stirring occasionally.
Garnish with coriander and serve with roti or paratha.
🍛 3. Curd Curry (Kadhi)
Ingredients:
1 cup curd (yogurt)
2 tbsp gram flour (besan)
1 cup water
1 small onion, sliced
1 green chili, slit
1 tsp ginger-garlic paste
½ tsp mustard seeds
½ tsp cumin seeds
1 dried red chili
6–8 curry leaves
½ tsp turmeric powder
1 tsp red chili powder
Salt to taste
2 tbsp oil or ghee
Fresh coriander for garnish
Method:
In a bowl, whisk curd, gram flour, turmeric, and water until smooth.
Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, red chili, and curry leaves.
Add sliced onions and sauté till soft.
Add ginger-garlic paste and cook briefly.
Pour in the curd-besan mixture and stir continuously to avoid lumps.
Add salt and red chili powder.
Simmer on low heat for 10–12 minutes till slightly thickened.
Garnish with coriander and serve hot with rice or khichdi.
🍆 4. Bharwan Baingan (Stuffed Eggplant)
Ingredients:
6–8 small eggplants (baingan)
2 tbsp roasted peanut powder
2 tbsp grated coconut
1 medium onion, chopped
2 tbsp gram flour (besan)
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
2 tbsp tamarind pulp (optional)
2 tbsp oil
Salt to taste
Fresh coriander for garnish
Method:
Slit the eggplants lengthwise in a cross shape (without cutting through the stem).
In a bowl, mix peanut powder, coconut, besan, onion, and all dry spices with a little oil.
Stuff this mixture carefully into each eggplant.
Heat oil in a pan, add the stuffed baingans, and arrange them gently.
Cover and cook on low flame for 10–15 minutes, turning occasionally.
Add tamarind pulp and sprinkle little water if needed.
Cook till the baingans are soft and masala coats them evenly.
Garnish with coriander and serve with chapati or steamed rice.
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