The easiest way to cut down on cooking time when having home guests is to prepare those items which can be prepared in advance. I normally fry okra, yam and bitter gourd and keep it ready so that I can make a quick side dish with them.
Ingredients:
250 gms Okra
Salt
Oil to fry.
Method:
Wash and pat dry the okra. Snip off both ends and chop into small bits. Apply salt and keep aside for five minutes. Heat oil in a pan. Drop handfuls of the okra into the hot oil and fry them on a medium flame till crisp. Drain and store in an airtight container.
Fried Okra can be used to make a pachadi, sasam or a raita . Easy to make and extremely delicious.
This lovely dish Bhindi ka salan from the Hyderabadi cuisine is usually served with a Hyderabadi Biryani… We enjoyed it with hot Roti and a raw salad …
Ingredients:
250 gms Okra/ Bhindi
12 tsps sesame
12 tsps peanuts
12 tsps grated coconut
2 onions chopped
1 tomato chopped fine
1 green chilly
2 tbsps coriander powder
1 tbsp red chilly powder
1/4 tsp turmeric powder
1 tsp cumin powder
1/2 cup beaten curd
1 tsp garam masala
5 tbsps oil
Salt
3 tbsps finely chopped coriander leaves
Method:
Wash and pat dry the okra. Snip the ends and cut it into one inch sized pieces. Roast this in one tbsp of oil on a low flame, taking care to see that it does not change colour. Dry roast the sesame till it splutters . Keep aside. Roast the peanut till you are able to get the skin off. Alternatively you can use roasted peanuts which are available. Dry roast the coconut on a low flame till it dries but does not change colour. Grind the sesame, peanuts and coconut to a smooth paste, adding water. Keep aside. Heat the remaining oil in a pan. Add the finely chopped onions and green chilly.. Roast till translucent. Add the coriander, cumin, red chilly and turmeric powder. Saute for a couple of minutes. Add the tomato and salt. Roast on a low flame till it turns mushy. Add the ground paste and a glass of water. Bring to a boil. Keep simmering till the oil starts separating. At that point add the beaten curd and keep mixing till it begins to boil. Add the okra and garam masala. Boil for a few minutes. Garnish with coriander leaves, cover and keep aside for fifteen minutes for the flavours to infuse.
