Patta Gobbi

• 200 grams cabbage (band gobhi or patta gobhi) or 4 cups of shredded cabbage

• ▢ ¾ to 1 cup of fresh peas (matar)

• ▢ 1 medium onion or ½ cup of finely chopped onion

• ▢ 1 medium to large tomato or ½ cup of finely chopped tomatoes

• ▢ ¼ teaspoon turmeric powder

• ▢ ½ teaspoon Kashmiri Chilli Powder

• ▢ ½ teaspoon Coriander Powder

• ▢ ½ teaspoon Garam Masala

• ▢ 1 teaspoon cumin seeds

• ▢ ¾ to 1 teaspoon Ginger Garlic Paste or ½ inch ginger and 2 to 3 cloves of garlic – crushed to a paste in a mortar-pestle

• ▢ 1.5 to 2 tablespoon oil

• ▢ salt as required

• ▢ few coriander leaves for garnishing

INSTRUCTIONS

• Rinse the cabbage first. Then shred the cabbage with a knife or in a food processor. You can also chop the cabbage.

• Rinse the peas and keep aside. Finely chop the onions and tomatoes.

making cabbage matar

• Heat oil in a frying pan or kadai without handles (wok). Splutter cumin first.

• Then add ginger-garlic paste. Stir and saute till their raw aroma goes away.

• Add chopped onions and saute till they become translucent.

• Add tomatoes. Stir and then add turmeric powder, red chilli powder and coriander powder.

• Stir and saute till you see oil releasing from sides of the mixture.

• Add the shredded or chopped cabbage/patta gobhi. Add green peas/matar.

• Stir very well and season with salt.

• Stir again and cover the pan with a rimmed lid filled with water. When using this method of cooking, you don’t need to add water to the veggies. Steam is formed in the pan and the veggies cook in the steam.

• A couple of times, remove the lid carefully and stir.

• Cover and continue to cook till the peas are softened. If the water dries up in the rimmed lid, then add some more water.

• Once the peas are cooked, if there is any moisture in the pan, then simmer the veggies on a low flame till all the moisture is a bit dried up. I usually keep some moisture in the veggies. Lastly add garam masala powder and chopped coriander leaves. Mix well.

• Serve cabbage matar with chapatis or phulkas. It also tastes good with bread.

Keerai Masiyal

Spinach - 4 cup, chopped

Moong Dhal - 1/2 cup

Onion - 1

Tomato - 1

Green Chillies - 2

Garlic - 4 cloves

Cumin seeds - 1 tsp

Turmeric - 1/2 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Red Chilli - 2

In a pressure cooker, add the Moong dhal along with Spinach, Onion, Tomato, Green chilies, Garlic flakes, Cumin seeds, Turmeric powder, Salt, and 1/2 cup Water. Pressure cook for 3 whistles. Once done, remove from heat and mash the mixture well.

Temper Mustard, Urad dhal and Red chillies in hot Oil and pour over the mashed Masiyal.

Mix well and serve with hot Rice.

Bharwan Bindi

• 2 to 3 tablespoons oil – peanut oil or sunflower oil or any neutral flavored oil

• ▢ 1 pinch asafoetida (hing), optional

• ▢ 250 grams okra or 20 to 24 small to medium-sized bhindi

Ground Spices Stuffing

• ▢ 1 tablespoon Coriander Powder

• ▢ ½ tablespoon dry mango powder (amchur powder)

• ▢ 1 teaspoon Kashmiri Chilli Powder or ½ teaspoon red chilli powder or cayenne pepper

• ▢ ½ teaspoon turmeric powder (ground turmeric)

• ▢ ½ teaspoon Cumin Powder (ground cumin)

• ▢ ½ teaspoon fennel powder (ground fennel seeds)

• ▢ ¼ teaspoon black salt – optional

• ▢ ¼ teaspoon regular salt or pink salt, add as required

• ▢ ¼ teaspoon Garam Masala – optional

• ▢ ½ teaspoon dry fenugreek leaves – crushed (kasuri methi), optional

• ▢ 1 to 2 tablespoons coriander leaves – chopped, optional

INSTRUCTIONS

Preparing Bhindi

• Rinse the okra pods or bhindi in water very well using a colander or strainer. Drain all the water. Then wipe them dry with a kitchen towel.

  You can even keep them spread on a plate and let them dry naturally. The bhindi should be completely dry before you proceed with the second step.

• Slice of the crown part of each bhindi. This part is discarded. Then slice off the base tip. This part is also discarded.

• Next, with a knife give a slit on the bhindi without breaking it into two parts. The entire bhindi (okra) should be intact. 

• With clean thumbs and fingers gently open the sliced part and check to see if there are any worms. If there are worms or black spots, then discard the bhindi.

• Repeat the above slicing steps with all of the bhindi. 

Making Stuffing Masala

• Combine all the ground spices and salts listed under "Ground Spices Stuffing" section above except asafoetida in a bowl. Mix very well.

• Stuff the spice mix in each bhindi with a small spoon or with your fingers.

• Repeat with the entire lot of bhindi.

Making bharwa bhindi

• Take a heavy pan or kadai (wok) large enough that can accommodate the okra in one single layer.

• Heat 2 to 3 tablespoons oil in it. Keep heat to a low or medium-low and add 1 pinch asafoetida (hing). Stir and mix with oil.

  If you do not have asafoetida, then skip it.

• Then immediately add the stuffed bhindi in the oil and gently stir to combine with the oil.

• If any masala remains you can add it to the bhindi in the kadai. Also, add the masala which must have fallen on the chopping board while stuffing bhindi.

• Gently mix and stir again. Cook the stuffed bhindi on a low to medium-low heat.

• Do not cover the kadai with any lid as this can make the okra slimy. Let the bhindi cook on a low to medium-low heat.

  We don't want the masala to burn hence the bhindi needs to be cooked on a low to medium-low heat. Also do not add any water.

• The bhindi should not be on top of each other. Hence arrange them separately in a single layer on the kadai/pan, so that each bhindi is evenly cooked.

• Ensure that you check the bhindi in between and also give a gently stir after every 3 to 4 minutes.

  After giving a stir make sure each stuffed bhindi is arranged separately in a single layer. This helps in even cooking.

• Slow cook until the bhindi is tender and well cooked. At this point, check taste of bhindi and if the salt is less then sprinkle some salt from above and stir to combine.

Final Touches

• Take the kasuri methi (dry fenugreek leaves) in your palms. Crush kasuri methi between your palms, and sprinkle on the bhindi.

  If you do not have kasuri methi, then skip adding.

• Also add garam masala powder.

• Mix very well and turn off the heat.

• Lastly, add the chopped coriander leaves and mix again. Instead of coriander leaves you can also use mint leaves.

Serving Suggestions

• Serve Bharwa Bhindi hot or warm, with roti and yogurt or raita. It also goes well with a combination of dal and rice.

• You can garnish it with coriander leaves while serving. You can even squeeze lime or lemon on the Stuffed Bhindi before you serve.