BHINDI KALI MIRCH

 BHINDI KALI MIRCH

Lady's fingers/okra are called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekayi in Kannada. Did you know that lady's fingers has a component called pectin which helps to reduce the "bad" cholesterol in our system? It has a number of other health benefits as well.

This has to be one of the more common vegetables in the Indian kitchen! I make use of lady's fingers quite often so elsewhere in this blog you will find other recipes for bhindi such as:-

• Aloo Bhindi
• Crispy Bhindi Tawa Fried 
• Bharwan Bhindi

Today's recipe is an easy to make side dish called Bhindi Kali Mirch which can be made quite fast. It gets its name from the black pepper ( Kali Mirch in Hindi) powder which gives this dish a distinctive taste. One of the reasons this can be made in a jiffy is that lady's fingers is one vegetable that gets cooked in no time! 

I have adapted this from Bhindi Kali Mirch by the legendary cookery expert Tarlaji Dalal. 

I tried this out the other day and it was most yummy!!

Ingredients:-

• Bhindi ( Lady's Fingers, Okra), 250 gms
• Large -sized Onion, 1
• Green Chillies, slit, 2
•  Roasted Cumin Seeds Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp
• Freshly ground Black Pepper Powder, 1/4 tsp
• Oil, 2 tbsp
• Salt, to taste

Method:-

Wash the lady's fingers and pat them dry using a clean kitchen towel

Snip off both ends and cut into 2" pieces

Slice the onion into thin slices

Heat oil in a thick-bottomed kadhai and on medium heat add the onion and sauté for a couple of minutes

To this add the slit green chillies and sauté for a few seconds

Next add the cut lady's fingers and salt to taste

Mix well and cook until the lady's fingers get done stirring from time to time

Please take care that the lady's fingers get overcooked to become mushy

Now add the roasted cumin seeds powder, chilli powder, and freshly ground black pepper powder and mix well

Cook for a few minutes until the lady's fingers is well blended with the spice powders

Switch off the gas and transfer the Bhindi Kali Mirch to a serving bowl

Serve hot as a side dish with rice or rotis

MUSHROOM PEPPER FRY

MUSHROOM PEPPER FRY

Mushrooms are a rich source of protein and I make it a point to make some mushroom dish or the other from time to time. The easy availability of white button mushrooms has made this possible. Needless to say, I think all these dishes are delicious and you will find recipes for some of my favourites like Achari Kumbh and Mushroom Chettinad here in this blog.

The addition of freshly ground pepper powder gives an altogether different taste to the cooked mushrooms in this Mushroom Pepper Fry. The spice level can be adjusted as per your taste.

Ingredients:

• Button Mushrooms, 200 grams,
• Capsicum, large-sized, 1 
• Onion, large-sliced, 1 
• Green Chilli, slit diagonally, 1 
• Chinese Garlic, 3 pods
• Ginger, 1/2 " piece
• Curry Leaves, a sprig
• Black Pepper Corns, 3/4 tsp, or as per taste
• Oil, 1 and 1/2 tbsp
• Salt, to taste
• Lemon Juice, 1 tsp 
• Coriander leaves, finely chopped, 1 tbsp, for garnishing

Method:

Wash and clean the button mushrooms and pat them dry. Slice the mushrooms. Keep aside.
De-seed the capsicum, chop it into cubes and keep aside
Slice the onion and keep aside
Finely mince the garlic and ginger. Keep aside
Prepare freshly ground pepper powder from the black pepper corns. Keep aside.
In a heavy-bottomed kadhai, add oil and heat it. When it gets hot, add the minced garlic and saute for a few seconds, till you get a good aroma, taking care it does not get burnt
Add the sliced onion, minced ginger, slit green chilli and curry leaves and saute for a few minutes
Next add the capsicum cubes and saute on medium flame stirring continuously for a couple of minutes. Ensure that the capsicum remains crisp without getting over cooked.
Add the sliced mushrooms, and salt to taste. The mushrooms will leave water.
Cook covered on medium flame, stirring from time to time, until the water is fully absorbed and the mushrooms become soft.
Sprinkle the freshly ground black pepper powder and the lime juice and mix well
Garnish with fresh coriander leaves and serve hot with chappatis