FRIED BHINDI ( 5 to 7 serving )

 Ingredients 

• 1/2 bhindi ( okra )
• 100 gm besan ( Bengal gram flour )
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 4 tsp ajwain ( carom seeds )
• juice of 1 lime
• 1 tsp chaat masala
• oil for deep frying
• salt to taste
• fresh mint and juliennes of ginger for garnishing

 Method,

Wash the bhindi ( okra ) and then dry thoroughly . If this is not

done, the bhindi will be sticky and slimy when cut in the next step.

Remove the top stem of each bhindi  ( okra ) and then slit diagonally into thin slices.

Heat the oil in a pan on a medium flame. Do not heat the oil too much

as bhindi burns quickly when deep fried.

Put the bhindi in a large mixing bowl and sprinkle all the above dry

ingredients on it. Season with salt just before frying or else bhindi will

release water and become soggy. Deep fry the bhindi a little at a time,

until crisp and drain on the paper towels. Garnish with lime juice, fresh mint

and juliennes of ginger

ALOOO BONDA ( 4-6 servings )

Ingredients ;

• 250 gm potato
• 100 gm besan ( gram flour )
• 2 tbsp oil or ghee
• 1/2 tsp mustard seeds
• 1/2 tsp hing ( asafoetida )
• 1 inch piece of ginger, grated
• 2-3 chopped green chilli
• 1/2 tsp red chilli powder
• 1 onion, chopped
• 5-6 curry leaves
• 1/2 tsp turmeric powder
• salt to taste

METHOD ;

Boil the potatoes, peel and mash them. Heat the oil in a
pan. Put mustard seeds, hing, ginger, green chilli and chopped onion. Saute for a while.
Now add curry leaves and put salt. Mix it well and keep aside to cool. In a bowl, take
gram flour, add turmeric powder, little salt and chilli powder to it. Add little water bit
by bit and mix with hand to make a smooth batter ( neither too thick nor too lose ) Make
small balls of aloo ( potato ) mixture. Dip each ball in the batter and deep fry them till
golden brown. Serve Aloo Bonda hot with coriander chutney or tomato sauce.

PALAK VADA

Ingredients ;

• 4 cups spinach leaves
• 4 tbsp. wheat flour
• 2 tbsp besan ( gram flour )
• 2 tbsp suji
• 2 tsp chopped ginger
• 4 green chilli, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp soda bicarb
• 1 tsp lemon juice
• 2 tbsp oil
• 2 tbsp chopped coriander leaves
• salt & pepper to taste

Method ;

Mix all the ingredients in a bowl and knead in a soft dough using little water. Divide the
dough into portions and make a thin long rolls with each portion. Steam for about 15-20
minutes. Cool and cut into slices. Heat the oil in a pan and deep fry the slices to a golden
brown color and make them crispy. Serve hot with green coriander chutney.