Ingredients for  Achari Bhindi  Recipe

To Shallow Fry

• 250 gms of Okra / bhindi /lady’s finger
• 2 Tbsp of Oil

To Saute

• 2 Tsp of Oil
• 1/2 Tsp of Mustard seeds
• 1 Tsp of Cumin
• Pinch of Asafoetida
• 1 Red Onion, Sliced
• 1 Green Chilly, Slit
• 4 Garlic Cloves, Crushed
• 2 Tsp of Sambhar Powder / Curry Powder
• Pinch of Garam Masala
• 1 Tomato, Chopped
• 2 Tbsp of Achaar / Pickle ( I used Ahmed Pickle)
• Salt to taste

Method for  Achari Bhindi Recipe

• Wash and cut the lady’s finger lengthwise.
• In a shallow pan, add oil, when it is hot, add okra, keep frying till it reduces in size and cooked. Keep it aside.
• Heat a pan with oil, when it is hot, add mustard seeds, cumin and asafoetida, after mustard seeds pops up, add onion, fry till golden brown.
• Add green chilly and garlic, fry till it becomes soft.
• Add sambar powder and garam masala, fry well for a min in a low flame, add tomato, fry till turns soft.
• Add shallow fried okra and salt, keep on stirring in a medium flame.
• Finally add the pickle, mix well, cook for 2 mins and turn off.
• Serve hot with rice or chapathi or roti.

Tips

• You can deep fry the okra instead of shallow frying like I did.
• If you don’t have curry powder or sambar powder, add 2 tsp of coriander powder & 1 tsp of red chilly powder.
• If you have amchur powder, add that too.

Ingredients for Dum Aloo

• 12 Baby Potatoes
• 1 Red Onion, Finely Chopped
• 1 Onion Puree
• 1 Big Tomato Puree
• 2 Tsp of Ginger Garlic Paste
• 2 Tsp of Coriander Powder
• 2 Tsp of Red Chilly Powder
• 1/2 Tsp of Fennel Powder
• 1/2 Tsp of Garam Masala
• 1/4 Tsp of Turmeric Powder
• 5 Tbsp of Yogurt (curd)
• 2 Tsp of Lemon Juice
• Coriander Leaves to garnish

To Roast and Grind

• 2 Cloves
• 1 Small Cinnamon
• 1 Cardamom
• 10 Almonds
• 1 Tsp of Cumin

To Temper

• 2 Tbsp of Oil
• 1 Bay Leaf

Method for Dum Aloo

• Add onions and tomato to blender and grind it to a smooth paste. Keep it aside.
• Wash and pressure cook the potato for 3 whistles. Peel the skin, prick it on 2 sides with fork and roast them in oil until it turns golden brown.
• Heat a pan, dry roast all the ingredients listed under ” to roast and grind”. Grind it along with water to a smooth paste.
• Heat a pan with oil, add bay leaf, followed by onion, fry well until it turns golden brown, add ginger garlic paste, fry until raw smell vanishes. Add onion and tomato puree, fry well until raw smell goes off. Add ground paste, fry well for a min.
• Add coriander powder, red chilly powder, fennel powder, turmeric powder and garam masala, fry well for a min.
• Add curd(yogurt), mix well. Add cooked potatoes, salt and water, simmer it for 15 mins.
• Finally add coriander leaves and lemon juice, mix well and serve it with phulka or pulao or chapathi.

Tips

• Adjust the amount of red chilly powder according to your taste.
• You can also deep fry the potatoes instead of shallow frying them.
• Add cashews in place of almonds.

Ingredients for Bombay Chutney Recipe

Preparation Time: 10 mins  Cooking Time:20 mins  Serves:4

• Handful of Fried bengal Gram (Pottukadalai), about 1/3 cup
• 1 Big Onion, Sliced
• 3 Small Tomatoes, Chopped
• 1 Red Chilly
• 1/2 Tsp of Sombhu (Fennel seeds)
• 5 Curry Leaves
• 1 Green Chilly
• 3 Garlic Cloves + 1/2” Inch Ginger, made into paste with mortar and pestle
• 1/2 Tsp of Turmeric Powder
• 2 Tsp of Coriander Powder
• 1 Tsp of Red Chilly Powder
• 1/4 Tsp of Garam Masala
• Pinch of Asafoetida
• Salt to taste

Method for Bombay Chutney Recipe

•  In a mixie, grind fried bengal gram to a fine powder. Add enough water about 1.5 cups to it and make a batter. Keep it aside.
• Heat a pan with oil, when it is hot, add mustard seeds, urad dal, red chilly, fennel seeds and curry leaves. After it pops up, add asafoetida, onion, green chilly, saute it for few mins until it turns golden brown.
• Add ginger garlic paste, fry until the raw smell vanishes. Add tomatoes, fry until it turns mushy.
• Add turmeric powder, coriander powder, red chilly powder and garam masala, fry for few secs.
• Add 1.5 cups of water, bring them to boil. When it starts boiling, add the roasted gram batter, mix well. Cook it until it turns thick and raw smell goes off. Add coriander leaves and turn off the flame.
• Serve bombay chutney with hot idly, dosa, chapathi or poori.

Tips

• Chutney will turn thick after it cools down so don’t cook the chutney for long time.
• If your chutney turns thick, add little water and heat it for mins.
• You can use besan flour in place of fried gram flour.
• You can skip garam masala, if you dont like.