Saturday, September 29, 2012

Black Gram (whole) in Spinach

Hello friends – It’s been a long time since I posted any recipe on my blog.  I was quite occupied this September month with one thing or the other. We just returned from our annual visit to our home town, Katapady, a tiny village in Udupi district for Ganesha festival. We had a nice relaxed time there after the festival and now I am all geared up with some delicious recipes which I shall be sharing with you all.

See here for yet another Dil & Spinach curry

Black gram in Spinach 8 


2 bunches
Dil / Fenugreek leaves (optional)
1 small bunch
Boiled Black gram (Kala Channa)
1/2 cup
1 large
1’ piece
Green (Or Red) chilies
Red chilly powder
1 tsp
Coriander powder
11/2 tsp
Turmeric powder
½ tsp
Garam Masala powder
1 tsp
Tamarind juice/pulp
2-3 tbsps
1 tbsp
As per taste


  1. Clean, wash and roughly chop all the greens.
  2. Cook them in very little water for about 10 mins and allow it to cool. When cooled, grind them ( for a few seconds) to a coarse paste and keep it aside.
  3. Next chop onions and ginger finely and slit, green chilies.
  4. Heat oil in a pan and add to it the chopped onions, ginger, green chilies and turmeric powder. Saute it for a while till onions are lightly browned.
  5. Then add the boiled black gram (channa), spinach paste, coriander powder, chilly powder, garam masala, tamarind juice and salt. Bring it to boil and let it simmer for about 10-12 minutes till the gravy becomes thick.  Remove from flame.
  6. Serve hot.

Spinach and  Dil - cleaned and washed
Frying - onions and chilies

Curry kept on simmer

Ingredients - kept ready

Preparation time: 30 mins
Cooking time: 30 mins
Serves: 4

  • This tastes excellent with chapattis or puris or even with plain rice or khichadi.
  • In this recipe, I have used Dil leaves. It also tastes delicious with fenugreek (methi) leaves.
  • You can also substitute Kabuli Channa (Chick Peas) for Black Gram.
  • I had a small boiled potato in the fridge, so I cut it into pieces and added this in the recipe.

Saturday, September 8, 2012

Bhindi (okra) curry

Bhindi is also known as okra or lady’s finger. This is one of my favourite vegetable. But, I know a lot of people who dislike this vegetable because of the mucilage (that sticky element that it oozes when okra is cut and it comes in contact with water). Apparently, this mucilage has antioxidant properties and is also good for diabetic patients.

I have noticed that when these okras are cut horizontally, the gooey substance, oozes out more while cooking.  But when you cut them lengthwise, then this problem does not arise. I am sure many of you may be aware of this and there may be some scientific reason for this. If anyone of you knows about it, please enlighten me.

I learnt this recipe from one of my aunts some years back and I prepare it quite often. Its simple easy and tasty too. Similar preparation can be made by substituting okra with eggplant/brinjal. 

You can also check out the earlier recipes of Bhendekayi Gojju and Stuffed okra

 Bhindi curry 11


Bhindi (lady fingers)
250 gms
Onion (sliced)
Garlic chopped (optional)
5-6 cloves
Udad Dal ( split black gram)
2 tsps
Mustard seeds
1 tsp
Jeera (cumin) seeds
1 tsp
Turmeric powder
½ tsp
Chilly powder
1-2 tsps
Curry leaves
1 sprig
Tamarind water
2 tbsps
As per taste
For Garnish

Freshly grated coconut
1 tbsp
Chopped coriander leaves
1 tbsp


Okras cut lengthwise

  1. Wash the okras and wipe them dry with a kitchen towel. Cut off the edges. Halve it and cut each halve lengthwise and keep it aside.
  2. Heat oil in a pan on a moderate flame. Add to it udad dal, mustard seeds and jeera. Once the mustard seeds start spluttering, and the sliced onions, chopped garlic, curry leaves, turmeric powder and chilly powder. Stir fry it till the onions are lightly browned.
  3. Add the cut okras, mix well and stir fry it again till the okras have slightly wilted. Sprinkle a little water if necessary to avoid it being burnt or sticking to the pan.
  4. Next add salt and tamarind water and let it cook in the masala for 2-3 minutes. Switch off the gas and garnish it with freshly grated coconut and chopped coriander leaves.
  5. Serve hot.
Sliced onions and garlic being stir fried
Seasoning in process

Curry almost done

Cut okras added and being stir-fried

Preparation time: 20 mins
Cooking time:      20-25 mins
Serves: 2

  • This is a semi dry curry and goes well with curd rice or rice and dal.
  • It tastes good with chapattis too.