What’s up? Weather has started to warming up with few surprises here and there but I just can’t complain anymore now. Grass in my yard is all green, bright and fresh after bearing cold nights and dull days. Though rain is really messy for everyday life but it looks so good when you are sitting inside with a hot cuppa and looking at droplets coming down and making green things happy and content. I am really confused if you ask me which is my favorite season? Every season has their bliss moment and drawbacks. I think its up to us to admire small happiness around us. If you are outside doing chores and driving around in rain it might be messy and irritable but sitting comfortably indoors the beauty of nature, for sure mesmerized you.
There are so many memories I have getting all wet in a rain. It is so difficult to explain or tell stories to our kids about how we used to enjoy and play outside in rain with paper boats or just dancing around with friends. It is so messy and weird for them. After all that fun having pakodas and adrak ki chai with friends and family was the bliss moment of the season. Oh! I miss that time….
Well I should cut short this topic now, it might be giving you wrong ideas about some monsoon recipe but my recipe for today is one of the popular and most loved vegetable by all. Yes! its Okra our very own Bhindi aka lady finger.
Okra is high in antioxidants, fiber and vitamin C. It is a good source of calcium and potassium also. Nutritionist recommends okra for reducing cholesterol level and in weight reducing programs. Okra is a easy to cook vegetable and favorite of most of the kids.
- 500 gms Okra (Bhindi), washed and dried
- 3 tbsp. Mustard Oil
- 1 Onion, sliced
- 1 cup Cherry Tomatoes, halves
- For Stuffing-
- 3 tbsp. Besan, roasted
- 2 tsp. Coriander Powder
- 1/2 tsp. Turmeric powder
- 1 tsp. Cayenne Powder
- 1/2 tsp. Cumin Powder
- 1/2 tsp. Fennel Powder
- Pinch of Asafetida Powder
- 1/4 tsp. Garam Masala Powder
- 1 tsp. Mango Powder (I like using juice of whole lemon)
- Salt to taste
- Trim the ends and slit the okra from the middle for stuffing.
- Mix all the masalas under the stuffing and mix it well.
- Now stuff the mixture in the okras and keep them aside.
- Heat tbsp. of oil in a pan, add stuffed okras and cook it on medium high for 5 mins.
- Heat left oil in another pan, add sliced onion and fry until translucent in color.
- Now add tomatoes and little salt and cook until tomatoes are little soft.
- If okras are soft and darker in color, mix onion masala in the pan.
- Mix it well and cook it for another 1 minute.
- Sprinkle chaat masala and garnish with sliced ginger.