[CH] Bhindi with peppers
raincrone@juno.com
Sun, 21 Jan 2001 14:01:34 -0500
If you like Indian food and you like fried okra, this will float your
boat.
It's delicious. Simmer a few chunks of tofu or cooked chicken with the
mixture for the last couple of minutes for a great main dish.
-Begin Recipe Export- QBook version 1.00.14
Title: _Bhindi_ with peppers
Keywords: side dishes, vegetarian, India
8-10 oz fresh okra
1 lg bell pepper, diced
1 med onion, finely chopped
3 Tbsp coconut, shredded
1-2 Tbsp broken-up cashew pieces
Several curry leaves if available,
OR garam masala to taste
1/2 tsp grated fresh ginger
5 red chiles, coarsely chopped
[Ed.--I like cayennes or serranos for this]
1 tsp cumin seeds, whole
1 tsp mustard seeds [I like Canadian brown]
1 tsp red lentils, uncooked
1/2 cup yogurt plus 1/4 cup sour crea [original calls for
3/4 c. yogurt, but Indian yogurt is richer than ours.]
1/4 tsp cayenne
1/4 tsp turmeric powder
salt to taste
1 Tbsp flour
2 Tbsp oil
Wash, wipe and cut tips and bases of okra pods. Split lengthwise
and chop halves into 1" pieces.
Grind coconut and cashews to a coarse paste.
Heat oil in a heavy pan. Fry okra and bell pepper till crisp. Drain
and set aside. Add seeds and lentils to hot oil and shake; they will
pop and smell nutty. Add chiles, curry leaves and ginger and
stir. Add onions and fry till lightly browned.
Add cayenne, turmeric, garam masala, salt and cashew-coconut paste; saute
till oil separates.
Blend yogurt mixture and flour to a smooth paste; add 1 cup water.
Add to the sauteed mixture and stir continuously till it boils.
Simmer for 5 minutes and adjust seasonings.
Add fried okra and peppers [and chunks of tofu or chicken if desired] and
boil for 2 minutes. Serve hot with rice. Makes: 3-4 servings.
Source: Adapted by me from a _bhindi_ recipe in the Femina
collection on IndiRec, http://recipes.reedsweb.net/india.htm
-End Recipe Export-
Keep on rockin',
Rain
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