Bhindi Onion Palya

I got this recipe from Showmethecurry.com. It was easy & tasted great.

Ingredients:-
1/2 kg Bhindi, cut into small pieces

1 medium sized tomato, sliced

1 medium sized onion, sliced

1/2 tsp jeera

1/4 tsp amchur

1/4 cup yogurt
1 tsp turmeric powder

1 tsp red chili powder
Oil

Salt

Method: -
1. In a pan, add 1 tbsp of oil & heat.

2. Add jeera & turmeric powder.

3. When the jeera starts to splutter, add the onion pieces.

4. Saute the onion pieces & allow them to sweat.

5. Add the bhindi pieces & cook on low flame.

6. Fry the bhindi pieces for a minute or two & then add salt & red chili powder.

7. Stir continuously & don't allow the bhindi to get roasted.

8. Let the bhindi cook for 5-8 minutes till it gets soft.

9. Add amchur & curds & mix well.

10. In the end add the tomato slices & cover the pan. Remove from flame.

11. Serve it with chapatis or rice.

Karele ki sabji

I'd heard a number of times from different sources about this sabji. I never got to give it a try. I usually made gojju or Karela rings whenever we bought Karelas during the weekend shopping. I found the recipe here.

Ingredients: -

2-3 Karelas (bitter gourd), not ripe
1 tps mustard seeds
1 tps cumin seeds
a pinch of asafoetida
1 strand curry leaves
2" piece ginger, finely chopped

4 green chilies, finely chopped
1 tsp chili powder

2 tsp coriander powder
2 tsp turmeric powder
1 tbsp tamarind paste

salt

Method: -

1. With a peeler, scrap the outer thick green skin of the Karelas.

2. Slice them with the seeds. Separate the seeds after slicing.

3. Sprinkle salt & turmeric on the slices & mix well, so that each piece is coated. Let it sit for about 30 minutes.

4. Wash the pieces & drain out the water completely.
5. In the pan, heat 2 tea spoons of oil & add asafoetida, mustard seeds and cumin seeds.

6. When they start to crackle, add curry leaves, ginger, green chili, turmeric powder & chili powder in the oil.

7. Add the tamarind paste & water to it.

8. Keep stirring continuously & then add dhania & salt.

9. When there is very little moisture is left or when oil begins to separate, add the vegetable pieces to the pan.

10. Cook til the vegetable pieces become tender.

11. Garnish with coriander leaves & serve hot.

Seme badhanekayee (Coyote Squash) palya

Whenever I'm at the Indian store at Frankfurt, I make it a point to pick up Seme badhanekayee without fail. We love this vegetable & used to almost make it every other day in the US.

Ingredients: -
1 cup Seme badhanekayee, chopped

2-3 green chilies, finely chopped

1 tsp mustard seeds

1 tsp turmeric

1 tsp Bengal gram dal

1 tsp black gram dal

pinch of hing/asafoetida

2 tbsp coconut gratings (fresh or frozen)

Curry leaves

Coriander for garnishing

Salt

Oil

We use palyada pudi (Sabji powder) to make the palya a little spicier. This is something like Rasam powder & Sambar powder.

How to clean & use the vegetable: -

1. Wash the squash & cut the smaller end of the squash along the circumference of the vegetable.

2. Take the cut piece & rub the open end of the vegetable repeatedly. White substance oozes out of the vegetable.

3. Wash the vegetable & remove the white substance.

4. Then peel the skin & remove the seed inside.

5. Chop the vegetable into the require shape.

Method: -

1. In a kadai, add few tsps of oil & heat.

2. Add a pinch of hing, mustard seeds & both the dals.

3. When the dals turn a little brown, add the curry leaves & green chilies.

4. Add beans & fry a little.

5. Add turmeric & salt. Mix well.

6. Cover the kadai & let the squash cook for a minute of two.

7. Add enough water & cover the kadai.

8. Once the vegetable pieces are a little soft, add palyada pudi & coconut gratings.

9. Garnish with coriander leaves & serve hot.

Blaukraut Palya

The Red Cabbage is a sort of cabbage, also known as Rotkraut or Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment called anthocyanin.

Red cabbage is often used for salads and cole slaw. This vegetable can be eaten raw or cooked. It is also used to determine if a substance is an acid or a base by boiling it in water and using the water as a pH indicator.

Ingredients: -

2 cups Blaukraut, finely chopped
2-3 green chilies, finely chopped
1 tsp mustard seeds
1 tsp turmeric
1 tsp Bengal gram dal
1 tsp black gram dal
pinch of hing/asafoetida
2 tbsp coconut gratings (fresh or frozen)
Curry leaves
Coriander for garnishing
Salt
Oil

Method: -
1. In a kadai, add few tsps of oil & heat.
2. Add a pinch of hing, mustard seeds & both the dals.
3. When the dals turn a little brown, add the curry leaves & green chilies.
4. Add Blaukraut & fry a little.
5. Add turmeric & salt. Mix well.
6. Cover the kadai & let the vegetable cook for a minute of two.
7. Add enough water & cover the kadai.
8. Once the Blaukraut pieces are little soft, add palyada pudi & coconut gratings.
9. Garnish with coriander leaves & serve hot.

I'm sending this post to Sunshinemom's blog event.

Lakshmi of Taste of Mysore has showered 7 awards on me. I award her with my creation. I hope she likes it. Thanks for all the encouraging & inspiring awards.

Hurlikayee Palya

Yet another palya during the week. This time it is go green with beans.

Our sunday's lunch included the following: -

Ingredients: -

2 cups beans, chopped
2-3 green chilies, finely chopped
1 tsp mustard seeds
1 tsp turmeric
1 tsp bengal gram dal
1 tsp black gram dal
pinch of hing/asafoetida
2 tbsp coconut gratings (fresh or frozen)
Curry leaves
Coriander for garnishing
Salt
Oil

We use palyada pudi (Sabji powder) to make the palya a little spicier. This is something like Rasam powder & Sambar powder.

Peas, potato (cubes) & carrot (cubes) can also be added to this palya.

Method: -
1. In a kadai, add few tsps of oil & heat.
2. Add a pinch of hing, mustard seeds & both the dals.
3. When the dals turn a little brown, add the curry leaves & green chilies.
4. Add beans & fry a little.
5. Add turmeric & salt. Mix well.
6. Cover the kadai & let the cabbage cook for a minute of two.
7. Add enough water & cover the kadai.
8. Once the beans pieces are little soft, add palyada pudi & coconut gratings.
9. Garnish with coriander leaves & serve hot.

Koos Palya / Cabbage Sabji

Palya (Kannada) or Koora (Telugu) or Sabji (Hindi) is a side dish usually made with different or one type of vegetable. As I'd made Onion chapatis decided to make this palya. Usually most of our palyas are dry & have the same seasoning.

Ingredients: -

2 cups cabbage, finely chopped

2-3 green chilies, finely chopped

1 tsp mustard seeds

1 tsp turmeric

1 tsp bengal gram dal

1 tsp black gram dal

pinch of hing/asafoetida

2 tbsp coconut gratings (fresh or frozen)

Curry leaves

Coriander for garnishing

Salt

Oil

We use palyada pudi (Sabji powder) to make the palya a little spicier. This is something like Rasam powder & Sambar powder.

Peas, potato (cubes) & carrot (cubes) can also be added to this palya.

Method: -

1. In a kadai, add few tsps of oil & heat.

2. Add a pinch of hing, mustard seeds & both the dals.

3. When the dals turn a little brown, add the curry leaves & green chilies.

4. Add cabbage & fry a little.

5. Add turmeric & salt. Mix well.

6. Cover the kadai & let the cabbage cook for a minute of two.

7. Add enough water & cover the kadai.

8. Once the cabbage pieces are little soft, add palyada pudi & coconut gratings.

9. Garnish with coriander leaves & serve hot.