Thursday, November 07, 2013

Bhinda nu Shaak - Bhindi Sabzi, Gujarati Style

The celebrated home-cook and author of over 70 cook books passed away yesterday. Tarla Dalal was the first celebrity cook I ever even heard of. My sister was gifted her book "Joys of Vegetarian Cooking" when she got married. And it was passed on to me years later (or maybe I just "borrowed" it from her and never returned!). I still have it with me. Tarla Dalal made cooking look easy and fun! May the doyen of Indian home cooking rest in peace.

The regular Bhinda nu Shaak has okra cooked in Indian spices. But this recipe, made as a tribute to Ms Dalal, is adapted from her Bhindi Sambhariya recipe, which is Gujarati stuffed okra.The coconut-sesame stuffing/masala is so, so good. Instead of using it as a filling in slit okras, I've used it as a masala with chopped okra.  I've used this recipe many times and with different veggies too, sometimes as stuffing others as masala like here. I've posted Bhindi Sambhariya recipe earlier, with peanuts instead of sesame seeds, the source of which was the same.



Recipe Source

Ingredients:

1/4 kg okra, cleaned and chopped into 1/2" roundels (or 10 oz frozen chopped okra)
4 tbsp cooking oil
a few pinches of asafoetida

For the masala mix:

2 tbsp coconut shreds
1 tbsp chopped cilantro
1 tbsp oil
2 tsp sesame seeds
2-3 green chillies, chopped fine
2 tsp grated ginger
1 tsp cumin powder
1 tsp coriander power
1 tsp garam masala powder
1 tsp sugar
1 tsp lemon juice
Salt to taste

Method:

Combine all the ingredients for the masala and keep aside.
Heat oil in a pan. When hot, add asafoetida, the chopped okra and the masala.
Mix once, then cover and cook on medium-low for 12-15 minutes, mixing occasionally.
Taste to adjust the seasonings and cook for a couple more minutes until the okras are soft.
Serve with phulkas.

1 comment:

Diamond and Pearl said...

Just learning about Ms. Dalal's passing, an icon she sure was and always will be.