Sunday, August 25, 2013

BHEEDA KANDA: GUEST POST BY BEYNIAZ EDULJI

BHEEDA KANDA: GUEST POST BY BEYNIAZ EDULJI

Bheeda Kanda (serves 4) 


My aim is to broad base my blog, over time, with a variety of dishes, made and enjoyed not only by me, but also by friends who contribute guest posts. My friend Beyniaz Edulji is well-known for her articles on travel and cuisine. 

When I asked her to contribute a guest post, she gladly agreed and we have today her recipe for a dish made of okra and onions, called Bheeda Kanda.  

Ingredients:

  • Okra or ladies fingers, 500 grams
  • Onions, large, 3
  • Green chillies, chopped, 3
  • Ginger garlic paste, 1 tsp
  • Coriander powder, 1 tsp
  • Cumin powder, 1 tsp
  • Chilli powder, 1 tsp
  • Turmeric powder, 1/2 tsp
  • Garam masala, 1/2 tsp
  • Salt, to taste
  • Green coriander, finely chopped, 1 bunch
  • Oil, 3 tbsp
Method:
Wash the Okra and dry. 

Cut into thin slices. Finely chop the onions. 
Heat the oil in a large frying pan. Add the onions and fry. 
Add the ginger garlic paste and cook for another 2 minutes. 
Add the chopped chillies, Chilli powder, Salt, Turmeric Powder, the Coriander and Cumin Powders and saut√© on low flame for another 2 minutes. 
Add the sliced Okra and mix well. Cook uncovered till the Okra is cooked. 
Add the Garam Masala and green coriander.
Serve with chapattis.

Thank you so much, Beyniaz. I am sure many will enjoy this dish.