Broccoli Curry

One vegetable that I crinkle my nose to is Broccoli. It is the smell more than the taste that bothers me. So this weekend, I decided to conquer the smell with one of my favorite - mint.
I made this sabji to be enjoyed with Roti/Naan

Ingredients:
1. Broccoli - 3 medium
2. Onion - 1/2 medium
3. Mint leaves - 8 to 10 leaves
4. Corriander leaves to garnish

Spices to grind:
1. Dhania - 1 tsp
2. Jeera - 1 tsp
3. Black Pepper - 1 tsp
4. Clove - 3 nos (spicy!)
5. Cinnamon Bark - 2 pieces (get the one from Indian store, the smell/flavor is different from the regular cinnamon roll that is available)
6. Optional tomato paste/puree - 2 tsp OR 1/4 tsp of tamarind paste


Method de prep:
1. In a work, heat 1 tsp of oil
2. Fry the spices along with onion and mint leaves. (You can twist it curry by adding Tomato puree/qtr tsp of tamarind paste for a l'll sour kick. )
3. Once cool, grind the spices into a smooth paste
4. Cook the broccoli florets in a container of water in the microwave for 6 to 8 mins
5. Once cooked, drain the water and set aside
6. Now to final assembly, in the wok, add a tsp of oil. Once the oil is hot, add jeera and pour the paste in. Let it cook till the aroma rises
7. Add the broccoli florets salt to taste and simmer.
8. Remove from flame after 5 mins and garnish with Corriander leaves.

Yummy Broccoli curry is ready to be enjoyed!
Bon App!

Okra Curry

I had some frozen okra lying around. I've mostly made fry or used okra in sambhar. This time, I decided to bring two worlds together..the world of spicyness and okra. I"ve had this dish in couple of different varieties: Indian variety and Burmese variety. Here is what I made in the indian variety way:

Ingredients:
1. Chopped Okra - as needed
2. Onions - 1 medium size
3. Tomato - 1 large size
4. Chilli Powder - 1 tbsp
5. Jeera Powder - 1 tbsp
6. Dhania Powder - 1 tbsp
7. Urad Dhal - 1 tsp
8. Cashews(optional) - 4 nos
9. Tadka: mustard seeds - 1 tsp
10. Turmeric Powder - optional
11. Salt to taste

Method de Preparation:
1. Finely chop onions and tomato.
2. Heat some oil in a pan, add the mustard seeds. After they splutter, add the urad dhal
3. Once the urad dhal turns slightly brown, toss the onions in. Fry the onions till they become transparent
4. Add the chopped tomato and turn them around. Let the tomato juices flow.
5. Add chilli powder,dhania and jeera powder. Turmeric is optional. Let the mix boil for 3 mins. Add water if the mix is too thick


6. Meanwhile, cook the chopped okra till they become soft. Make sure that they don't become squishy



7. Once the okra is cooked, add the mix of onions and tomato to okra
8. Fry the cashews and add them to the top
9. Salt the entire sabji and turn around couple of times.



A delish curry that can be enjoyed with roti/rice is ready!

Bon App!