Bhindi Sorsori

Assam is one of the north eastern states of India. This beautiful state reminds of the awakening smell of tea.
For todays marathon I'm presenting a vegetarian dish "Bhindi Sorsori" means okra in mustard sauce. It is a simple & delicious curry with mild flavors. I made a few changes but the basics of the recipe are same.It went very well along with rice & roti. 

Prep Time-10mins | Cook Time-30mins | Serves-2 people
Recipe Courtesy : Sunita's blog 
Ingredients 
20 Bhindi cut lengthwise
1Onion sliced 
11Whole red chili
2Green chili slit in to half
1bay leaf
1Tsp red chili powder
1/4Tsp turmeric
Salt to taste
1Tsp panch phoron mix (mustards,jeera,methi,fennel & nigella seeds)
1Tbs mustard oil
For the paste
2Tbs mustard sauce
1/2Cup water
1Tsp ginger paste
Directions
- Heat pan with oil. To that add panch phoron mix, red chili, green chili & bay leaf. 
- Once the seeds start jumping add onions to pan. Fry them translucent & to that add bhindi along with salt & turmeric. 
- Cook with a closed lid for 3mins & stir in chili powder.
- In a bowl mix mustard paste, ginger paste with water. 
- Add it to pan & cook it till it gets thick.
- Switch off & serve warm.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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Soya Chunk Curry | Meal Maker Curry | Soya Bean Subzi

Soya Curry is one of the yummiest & easiest curry you can make on a busy day. Soya chunks, which are also called as meal maker, are made of soya flour. This chunks work as substitute to meat & also also better nutrition values to one's diet.
Other recipes you would like:

• Soya Chunks Curry | Meal Maker Curry
• Creamy Tofu Curry
• Palak Roti | Spinach Roti
• Garlic Naan With Out Yeast
• Naan - A Flat Bread
• Avocado Garlic Naan

Prep Time-20mins | Cook Time-30mins| Yields-4Servings
Ingredients
1/2Cup meal maker or soy chunks
3Cups water
1Medium onion chopped
2 Tomatoes chopped
2Tsp ginger garlic paste
1Tsp garam masala powder
1Tsp Red chili powder
1/4 tsp turmeric
2Tsp besan powder
1/2 cup water
1Tbs oil
1/2Tsp mustard
1/2Tsp jeera
Salt to taste
3Tbs coconut milk
Coriander leaves for garnish
Directions
- In a deep bottomed vessel take 3cups of water & bring it to boil with pinch of salt.
- Add meal maker or soy chunks to boiled water & close it with a lid. Switch off heat. After 10mins filter water out. Chock them to bite size pieces if needed.
- Take a pan with oil. Heat it for few seconds & when oil is hot enough add mustard & cumin seeds to it. 
- Add chopped onions & cook them translucent. To that add ginger garlic paste. 
- Fry it for few seconds &  add tomatoes, garam masala, garam masala powder, chili powder, turmeric & salt to pan. Close it with lid. 
- Cook tomatoes with closed lid. Mean while mix coconut milk & besan flour in a bowl.
- Once they are done add cooked soya chunks to pan. along with coconut milk mix. Adjust salt & chili powder if needed.
- Cook them for 2mins. Switch off heat & garnish with coriander leaves. 

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Paneer Masala Curry

Paneer masala curry is a easy side dish for roti , pulkha & naan. The gravy is thick, creamy & spicy which makes the dish more delectable. You can use this gravy as a basic for any gravy dishes & replace paneer with aloo, capsicum etc...This dish takes less oil & made healthier to reduce some calories from it.

Prep Time-15mins | Cook Time-30mins | Yields-4servings

Ingredients

15Paneer cubes 

1Cup chopped onions 

4Tomatoes sliced 

1/2Anise flower 

1 inch piece cinnamon 

2Tsp ginger garlic paste 

2Cloves 

2Elachi pods

1Tsp garam masala powder 

2Tsp red chili powder

1/4Cup coconut milk 

1Tsp sugar (optional)

2Tsp + 2Tsp oil

salt 

Cilantro for garnish

Directions

- Heat pan with 2tsp oil. To that add anise flower, cinnamon, cloves & elachi pods. Fry them for 1min.

- Add onions to pan & fry them till they are translucent. To that add ginger garlic paste & fry it for few seconds.

- Now add tomatoes to pan & allow them to cook soft with a closed lid. 

- Once tomatoes are soft & cooked perfect switch off heat. Allow it cool completely.

- Grind the tomato mixture to a smooth paste without adding any water. 

- Heat a pan with 2tsp oil & pan fry paneer till they are light brown on all sided.

- Now add the tomato gravy, garam masala, coconut milk, sugar, Red chili powder & salt.

- Cook till gravy becomes thick & garnish with cilantro. Switch off heat & serve warm. 

Note: 

- You can replace oil with butter. 

- Replace paneer with any vegetable you like.

- Adding of sugar balances all the flavors in the dish. 

Similar Recipes you might like:

- Ghugni

- Baingan Bharta

- Nawabi Paneer

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Ghugni

Ghugni is an East Indian dish, which is also enjoyed as an evening snack. I used yellow peas in this curry but you can replace them with white peas or black gram. Ghugni can also be served as a side dish with roti or pulka's. I served it along with Dhuska & the combo tasted very delicious.

PrepTime-20mins | Cook Time-20mins | Soak Time-6hrs-8hrs | Yields-2servings

Ingredients

1Cup yellow peas 

2Cups water

2Green chili's

1Medium onion chopped

2Tomatoes finely chopped 

1Tbs ginger garlic paste 

2Tsp coriander cumin powder

1Tsp garam masala powder

2Tsp chilli powder (Adjust the spiciness as needed)

1Tsp turmeric

1Tbs tamarind pulp

2Tsp cumin

1Tbs oil

Cilantro / Coriander for garnish

Salt 

Directions

- Soak chickpeas overnight & pressure cook with 2cups of water & pinch of salt for 1 whistle. Check if they are cooked perfectly. If not cook them for one more whistle. 

- Heat a pan with oil. To that add cumin seeds & allow to splutter. Now add onions & fry them till they are translucent. 

- Add ginger garlic paste to pan & fry till the raw smell goes off. Add tomatoes to pan.

- Add tamarind pulp, coriander cumin powder, chili powder, garam masala & turmeric to pan.

- Mix them to the gravy. Next add chick peas & salt to pan. Close with a lid & allow them to cook for 5min on low heat.  

- Adjust salt & chili powder if needed & garnish gravy with coriander leaves. 

- Ghugni is ready to serve. 

Note: 

- You can replace tamarind juice with lemon juice. 

- Allow the curry to cool down before mixing the lemon juice.

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Aloo Fry | Potato Fry | Bangaladumpa Vepudu

Potatoes fry or aloo fry is a very much enjoyed dish in indian household. There are different ways of making this dish but I'm sharing a recipe which is little healthier & lighter on our stomach's.

Cook time-30mins | Prep Time-10mins | Yields-4servings

Ingredients 

3 Potatoes peeled & cubed 

1Tbs + 1Tsp besan 

1Tbs red chili powder

Salt

3Tbs oil 

1Tsp mustard 

1/2Tsp turmeric

Few curry leaves 

Directions

- Heat a vessel with full of water. Bring water to boil. To that add cubed potatoes. 

- Boil them for 5 mins & check if they done. You can use a tooth pick to check if the potatoes are cooked or not. Strain water & keep them aside. 

- Heat a pan with 1Tbs oil. To that add mustard & curry leaves. Allow mustard to jump & then add potatoes to pan. 

- Now fry the potatoes on medium heat for 5mins by stirring them once in a while.

- Add besan & 1Tbs oil to pan. Fry them for 5mins while stirring in between @ medium heat. 

- Next add chili powder, salt & turmeric along with 1Tbs oil. Stir fry the potatoes while mixing the ingredients.

- Fry them for another 5mins @ medium heat while stir frying once in a while. Once the potatoes look crisp switch off heat. 

Note: 

- You can replace besan with rice flour. 

- Reheat the curry for 2 mins before serving to have a crisp texture.

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Panasa Kaaya Koora | Jackfruit Curry | Chakka Curry

Raw jackfruits/ Panasa kaya are hard to get here in US. I have seen them couple of times @ Indian grocery in summer & rest of the year I manage with the canned once. If your experimenting on a raw jackfruit you need to oil your hands & knife before cutting it. The fruit releases some sticky milk & it's hard to get rid of your hands. Canned once are easy to handle & less mess. Taste wise the real fruits are the best rather than a canned one. 

Check for the recipe I have shared "Panasa pottu koora" an Andhra delicacy, will make you hungry for more. 

Ingredients 
1&1/2 Cup chopped raw jackfruit
1 Cup sliced onions
5 Cups water
1 Tbs. lime juice
1/2 Tsp. turmeric powder
1/2 Tsp. oil
For coconut masala
1/2 Cup chopped coconut pieces 
4 Green chili's 
1 Tbs. jeera
Salt for taste
For seasoning 
1 Tsp. mustard seeds
1 Tsp. jeera
1 Tsp. channa dal 
1 Tsp. urad dal 
3 Red chili's (Broken in to equal pieces)
1 Tbs. oil 
4 Curry leaves

Take a big vessel with 5 cups water. To that add jackfruit, oil & turmeric. Bring them to boil & cook for 10mins. Switch off heat & allow to cool. Filter excess of water & grind coarsely.
Coarse grind coconut, jeera, chili's & salt. 
Seasoning
Heat a pan with oil. Add channa & urad dal to pan. Once they start changing color add mustard, jeera & red chili's to pan. Mustard starts jumping & to that add curry leaves. Now add onions to pan & saute them.  Once the onions are translucent add jackfruit to pan. Add the coconut mixture & saute for 5mins.Switch off heat & last mix the lime juice to curry. 
Serve with rice. 

Note : 
1. You can pressure cook jackfruit for 1 whistle instead of boiling it. 

Baingan Bharta

   Long weekends are always fun to have. But the after holidays blues are hard.I feel lazy to do anything around & just love to stuck myself on a sofa with a good drama. This long weekend is no different from the other, we went to beach, watched an idiotic movie "the World's End" & did a little shopping of grocery & other stuff. So now it's time for me to get back to reality & start working on the blogging marathon again. Wishing myself a good luck with that & I'm here sharing a regional dish for Maharashtra, Bengal, Orissa & Bihar. (Acc. to wikipedia) This dish has a smoky flavor to it becoz of grilling it on a stove top & that makes this dish more delectable. 

Yields : 2 Servings

Ingredients

1 Large eggplant/brinjal

½ Cup chopped onions

1 Cup chopped tomatoes

1 Tsp. ginger garlic paste

1 Tsp. garam masala

1 Tsp. paprika

½ Tsp. turmeric

1 Tsp. mustard

1 Tsp. jeera

1 Tbsp. Olive oil

1 Tbsp. Cilantro for garnish

Salt

- Place eggplant on your stove top & cook it in medium heat. Rotate the eggplant on the burner to cook it on all sides. You can see the brinjal getting softer on all sides & that is when you switch off heat.
- Allow it to cool for at-least 15mins on your counter top. Then peel the outer burnt skin & keep the pulp aside. Mash the brinjal without any lumps.

- Heat pan with oil & to that add mustard & jeera. Once the mustard starts jumping add the onion to pan.

- Sauté them for few minutes. To that add ginger garlic paste & fry for few seconds.

- Add tomatoes to pan along with turmeric, garam masala powder, and paprika & salt.

- Close it with a lid allowing tomatoes to cook & once they are done add the mashed eggplant to pan. Mix well & cook on low heat for 5mins.

- Switch off heat & garnish it with cilantro.

Serve it with roti , naan & chapati.