Bharwan bhindi aur Aalu Khatta

Its been ages that I got some fresh Okra (Lady Fingers in India) form the market. This is because it is soooo convenient to just get pre-cut frozen okra. Thaw them and cook them rather than sit and cut every one of them. But I have been thinking of making this bharwan bhindi for a long time and today finally I got to the point of making it and they were yummy

                 And ofcourse , if you are making something dry you need to make some Khatta or gravy to go with it and rice. So I made Aalu ka khatta. I have never ever heard about this dish but I made it and it was delicious, courtesy a vegetarian cook book my mom gave to me

Bharahuwa Bhindi (Okra with spicy stuffing)

Stuffed Okra

Ingredients:

1. 1/2 ln fresh okra tops chopped (about 15-20 okra)
2. 2-3 tablespoons oil

For stuffing:

1. 1 heaped tablespoon besan (chikpea powder)
2. 1 teaspoon each of sesame seeds, peanuts
3. 1/2 teaspoon each of cumin, red chilly flakes, salt
4. 1 tablespoon desicated coconut

Dry roast all the ingredients separately. Even the besan needs to be roasted until it gets a little darker. Grind peanuts, sesame seeds, cumin and coconut into not so smooth powder. Mix all the other ingredients and get the stuffing ready
Wash the okra and pat dry and cut the tops off. Slit the okra and remove some of the seeds with your finger or with the back of a spoon and stuff the stuffing. Heat the oil in a pan and lay the okra in a single layer, cover and fry on heat setting 3 or medium-low heat for 20 minutes. After 10 minutes turn the okra and after 5 more minutes turn it again. Spinkle little salt on the okra and serve with white rice and Sour Potato gravy

*Save the extra stuffing, if left over. It tastes great on an fry


Aalu khatta (Potato cooked in Tamarind juice)

Aalu khatta

Ingredients:

1. 1/2 lb fingerling potatoes or small potatoes boiled
2. 1/4-1/3 cup sliced red onions
3. 3 cups juice from a small lemon sized tamarind
4. 1/4 teaspoon cumin
5. 1/2 teaspoon each of salt, chilly powder, turmeric
6. 1 teaspoon brown sugar or jagery
7. 1-2 tablespoons oil
8. 2 green chillies slit

Boil the potatoes and if using fingerling potatoes scrub the skin and poke holes using a fork. Otherwise cut the potatoes into quarters 11/2-2 inches long and poke holes after peeling the skin.
In a pan heat the oil and fry the cumin till they turn dark. Add onions and fry till they start changing color. Add green chillies and potatoes and fry for 5-7 minutes. Add the rest of the ingredients except sugar and bring to a boil. Simmer covered for 10 minutes. Add sugar and simmer further uncovered for 5 minutes or more till the gravy becomes a bit thick. Garnish with cilantro and serve