Mix Vegetable stir Fry with Capsicum, Snow peas, Snake gourd, Corn. {Combination of naturally sweet tasting veggies.}

This  sabji I cooked for today's dinner, packed with multiple vegetables that are naturally sweet in taste. I added half a cup of corn just for color contrast , that added even more sweetness. No masala is used, it is stir fried with sauteed onions and green chilies. Final garnish is done with fresh grated coconut and chopped cilantro. This is easy and flavorful Bhaji recipe for every day Indian meals.

Ingredients :

• 1 Capsicum - medium size cut into 1 inch pieces. (1.5 cup yield)
• 1 Tender snake gourd - slice into 1/4 inch thick ring shape (1.5 cup yield) Discard hard over grown seeds.
• 15-20 snow peas - slightly chop out both ends, cut into 1/2 inch pieces (1.5 cup yield)
• 1/2 cup corn kernels ( I used frozen corn)
• 1 medium size onion - finely chopped
• 2 Green chillies - finely chopped
• 1 T.spoon oil
• 1/2 cup freshly grated coconut
• 3/4 cup fresh chopped cilantro.

Method of Cooking sabjee

1. In a medium size heavy gauge pot heat 1 tsp oil, add chopped onions - saute until they turn soft and shiny, about 6-7 minutes.
2. Add sliced  snake gourd (Padwal) rings along with chopped green chilies. Mix with onions, stir fry over high heat, stirring often for 2-3 minutes. Pour in half cup water, continue cooking for 4-5 minutes over medium heat with lid covered.
3. Once snake gourd is partially tender, add capsicum pieces. Continue to saute over medium heat for 3-4 minutes. Do add some water if all liquid in the pot dries out.
4. Now add sliced snow peas, frozen corn kernels, salt. Mix well, continue to saute for another 6-7 minutes over medium heat, stirring often.
5. Sprinkle 1/4 cup fresh grated coconut, 1/4 cup chopped cilantro -  Mix and saute for one minute. Shut off the heat, allow it to cool for 10-15 minutes. Finally garnish with remaining coconut and cilantro. Serve with daily meals or just enjoy bowl full of sabji.

Canned Navy beans Curry with Beetroots and freshTomatoes. Infused with Hara Dhania/Cilantro and tempered with Jeera/cumin.

One weekend in August  I made this quick canned navy beans curry/usal  for lunch. I infused it with cilantro by using finely chopped stems and leaves, also added few pre-boiled beetroot chunks, generous quantity of fresh roma tomatoes. Finally tempered it with cumin Tadka. Few enhancements made this canned navy beans curry colorful, interesting and healthy.

Ingredients :

• 1 Can  of  Navy beans - drain off can liquid and thoroughly rinse beans.
• 1 medium size onion - finely chopped
• 3 small Roma Tomatoes - cut into small dice.
• 3/4 cup diced and pre-boiled beetroot pieces
• 1.5 inch piece of ginger - coarsely crushed
• 2 green chilies - finely chopped
• 3-4 cloves of garlic - coarsely crushed
• 1 Cup tightly packed chopped Hara Dhania / Cilantro leaves
• 2 Tb.spoon - very finely chopped cilantro stems
• 1 Tb.spoon - oil + 1 T.spoon for tempering
• 1 T.spoon Jeera / cumin seeds
• 1/2  T.spoon - your most favorite pre-ground masala powder.
• 2-3 cups water

Method for cooking Navy beans curry / Usal :

1. Thoroughly rinse the navy beans of their  can juice. Drain and Keep it aside.
2. Cut one small size beetroot into 1 cm size cubes, 3/4 cup yield. Place cubes in a bowl with water, add little salt and boil for 6 minutes in microwave. Drain out liquid. (save it or just drink it up.)
3. Combine ginger, garlic, green chilies - crush to coarse texture without adding water, alternatively you may chop chilies and use microplane grater to grate ginger and garlic.
4. Heat 1 tbsp oil in a medium saute pan over medium heat. Fry onions until they turn transparent, about 6-7 minutes. Add crushed mixture of ginger-garlic-green chilies, saute for 1 minute.
5. Then add chopped tomatoes (reserve half cup quantity for later use) and  2 tbsp finely chopped cilantro stems. Continue to saute for 3-4 minutes until tomatoes turn soft.
6. Now add 1/2 tsp masala powder of your choice, saute for one minute then add pre-boiled  beetroot cubes along with drained navy beans. Add 1.5 cup water and allow it to simmer over medium heat for 3-4 minutes.
7. Add reserved chopped tomatoes, add salt, adjust curry consistency by adding little more water. Sprinkle half the quantity of  chopped hara dhania / cilantro. Continue to simmer covered for 6-7 minutes.Reduce heat to low and prepare Tadka.
8. Tempering/Tadka - Heat 1 tsp oil in a tiny pan, don't heat too much. Test heat by adding 4-5 cumin seeds, if they sizzle and don't get quickly too dark means oil is hot enough. Add one tsp jeera/ cumin seeds, sizzle for 15-20 seconds. Once they slightly turn darker; quickly pour tempering over curry. Add  one ladle full of curry in tempering pan, swirl around and pour back to the curry pot. Mix well, continue to simmer over  medium low heat for 2-3 minutes. Shut off the heat. Garnish with remaining chopped cilantro before serving  with rice or roti or enjoy as a soup with dollop of butter, Ghee or extra virgin olive oil.

Navy Beans curry with beetroot and tomatoes.

Curried Navy Beans.

Images and video of female American GoldFinch eating boxwood basil seeds, Amaranth/Thotakura Seeds and Black-Eyed susan flower seeds.

Since last few days one pair of American goldfinch is visiting my patio garden to pick  seeds from  boxwood basil plant and Amaranth plant (thotakura/Maathachi bhaji). Both the plants are placed close to my patio door and I am able to see them from living room through patio glass door. Every day these birds make two or  three rounds to pick seeds, they smartly cling to the plant from different directions.  It was fun to observe this pair of American goldfinch while picking seeds. After picking Amaranth and basil seeds, they will jump over to black-eyed susan flowers. Enjoy few pictures of male and female American Goldfinch and one Video of female goldfinch  captured while picking boxwood basil seeds.

Female GoldFinch clinging to Amaranth plant for picking seeds.

Male yellow Finch is beautifully clinging to Amaranth plant.

Video of American GoldFinch picking BoxWood Basil Seeds.

Female goldfinch is  gripping  over black-eyed susan flower to pick seeds.

 American GoldFinch (Carduelis tristis) Eastern Goldfinch / Wild Canary

Female American goldFinch sitting amid  boxwood basil bloom.

Male American goldFinch

Maathchi bhaji

Boxwood Basil Plant before blooming.

Amaranth / Thotakura - Green leafy vegetable

Golichi Bhaji...Purslane stir fry with Chayote and Tofu cubes. [Tofu Recipes-2] Growing edible weed Purslane in the Pot.

I was delighted to see  Purslane in one of the local Indian grocery store, in India we used to eat Purslane vegetable (know as Golichi bhaji) regularly.  Purslane is sold here almost year round and comes in two varieties , one is full green and another one has little brown and red shades on the stems and leaves. It has mild sour and salty taste. This succulent Purslane is very rich in  omega-3 fatty acids, vitamins and minerals, anti-oxidants. Purslane has high oxalate content so consume reasonable portions duly cooked. Below I have given two recipes for Purslane, one is Purslane subzi with chayote and tofu, another one is basic purslane stir fry with sauteed onions and garlic.
Published on 19th March-2013.

Purslane leaves/ Golichi Bhaji/ Portulaca oleracea

Ingredients :

• 1 bunch of Purslane - separate stems and leaves.(yield around 3 cups chopped)
• 1 large size Chayote - cut into 1/2 inch cubes (1.5 cup yield)
• 200 gm - extra firm tofu - cut into 1/2 inch cubes.
• 1 medium size onion - finely chopped
• 2-3 green chillies - finely chopped
• 8-10 Cloves of fresh garlic - sliced lengthwise
• 1/2 T.spoon - Turmeric
• 1 Tb.spoon - oil

Method of cooking Purslane stir fry with Tofu and Chayote :

1. Pluck  stems, discard Purslane roots. Separate stems and leaves, (scroll down to check images) thoroughly wash under running water, place in the basket to drain out all water. Chop stems and leaves separately.
2. Peel Chayote skin, remove seed, cut into 1/2 inch cubes. Place cubes in a medium size bowl filled with water. Boil for 6-7 minutes over high heat. Do not add salt to retain natural sweetness of chayote. Drain water, keep boiled chayote cubes aside.
3. In a medium size pot, heat 1 tbsp oil. Add finely chopped onions, saute over medium heat for 6-7 minutes, stirring often. Add sliced garlic, chopped green chilies saute for one minute.
4. Now add chopped stem portion, saute for 3-4 minutes. Add chopped leaves portion along with 2-3 pinches of salt, 1/2 tsp turmeric powder, mix well and continue to saute for 2 minutes.
5. Add boiled Chayote pieces,(check image below) mix well. Let cook for 2-3 minutes. Lastly add tofu cubes. Slowly mix  by using wooden spoon. Sprinkle some more  salt, cook for 3-4 minutes.
6. Serve with rice, roti or just enjoy bowl full of Choyte-Tofu-Purslane stir fry. You can use this stir fry as sandwich/ panini filling.

Luni bhaji/ Nunia shak /Ghol Bhaji /Lunia shack/ Verdolaga

While cleaning separate stems and leaves.

Adding pre-boiled Chayote chunks to Purslane saute.

Golichi bhaji with chow chow and Tofu

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Recipe for simple Purslane stir fry

Clean Purslane bunch by cutting out root portion, pluck tender stems and leaves. Rinse well under running water, pat dry. Chop stems and leaves separately.

In a open saute pan, heat 1 tbsp oil,  add chopped  onions, saute for 6-7 minutes until onions are soft. Add 5-6 minced garlic cloves, chopped green chilies, saute for 1 minute. Next add chopped stems first, saute for 3-4 minutes then add chopped Purslane leaves, salt, cook open for 5-6 minutes over medium heat stirring often. Serve with rice or roti.

Few variations you can try : You can season with cumin tempering. Cook like south Indian Thoran. Add small dices of pre-cooked potatoes. Add pre-boiled skinless split moong dal. Enhance sundal recipes by adding Purslane greens.Cook simple Tadka dal with Purslane. Prepare purslane fritters/pakoras. I will add these recipes in future.

Simple Purslane stir fry with sauteed red onions.

To grow Purslane in the pot just insert few 5-6 inch stems.

This Pursalane plant rose up in the pot with few fallen seeds.

Chayote, Tofu, Purslane Saute.

Oven broiled Okra / Bhindi sabzi & Potluck recipe for Bhindi Fry garnished with Roasted ripe chilies & Sesame seeds.

 Bhindi is my favorite routinely cooked vegetable. This slim shaped slimy vegetable can be cooked in different ways to make an interesting  subji.  Here I am blogging two recipes of  Bhindi /ladyfinger. One is every day sabzi by using oven to bake/broil bhindi and another one is potluck party recipe --- "Okra/ Bhindi Fry" with roasted ripe chilies and sesame seed garnish. Both the recipes are quite similar with some variation in ingredients and method.

Recipe for Every Day Stir Fry Bhindi subji  using Oven.

Ingredients :

• 1.5 lbs Bhindi / Okra - cut into 1 inch long pieces.
• 1 extra large onion - cut lengthwise
• 3-4 Green chilies
• 10-15 - curry leaves
• 1/2 T.spoon - Turmeric
• 1/2 T.spoon - corriander powder
• 1/2 T.spoon - cumin powder
• 1 T.spoon vinegar  (I used white wine vinegar.)
• 1/2 cup finely chopped fresh cilantro
• 1 Tb.spoon - cooking oil + some more to spray over Bhindi.

Cooking Method

Step A : Broiling Bhindi/Okra in the oven.

1. Wash okra, pat them dry. Cut off stems, slightly cut tip portion. Cut into 1 inch long pieces. Spread them over aluminum foil lined baking tray in a single layer. Sprinkle salt, mix well so that each bhindi piece gets  coated with salt. Scroll down to see before and after broiling images of okra in a baking tray.
2. Place baking rack 8-10 inches below heating element. Set broil setting to High. Place bhindi/okra tray, broil for 20 minutes. Open oven door,  slightly pull ahead baking rack, spray little oil over bhindi, stir and turn around bhindi pieces with wooden spoon. Continue broiling for another 10 minutes. I broiled for around 30 minutes. Switch off the  oven, let tray sit inside for 10 more minutes.

Step B : Preparing onion masala mixture for subzi.

1. As you broil Bhindi in the oven start preparing  masala base. In a medium saute pan fry onions in 1 tbsp oil until they start to turn slightly brown. Add chopped green chilies and curry leaves, saute for one minute.
2. Add 1/2 tsp of each turmeric, cumin and corrainder power, mix and roast for 1 minute over high heat.
3. Reduce heat to low,  sprinkle 1 tsp vinegar, salt  and add half the quantity of chopped fresh cilantro. Mix and saute for 2-3 minutes.
4. Now add broiled bhindi to the masala mixture in a saute pan, mix well and continue cooking over medium low heat for 6-7 minutes. While cooking spray some water, adjust salt level. Lastly garnish with remaining chopped cilantro, shut off the heat. Enjoy bhindi subji with your daily meals.

 Salt marinated Okra spread - ready for broiling in the oven.

Roasted Bhindi after 30 minutes of broiling treatment.

 Bhindi Fry for Potluck Party.

In the beginning of 2010, I made this Delicious Bhindi Tray for friends pooja lunch. Every one loved it, asked for recipe, locally  I shared it over phone but on blog  this potluck recipe was pending to get published. This is simple two stage cooking recipe, you need to deep fry okra and later mix it with sauteed onion,ginger,sesame seeds, vinegar mixture. I had few fresh ripe red chilies with beautiful red-orange color, I used them to enhance garnish of the dish, it is optional and can be replaced with dry red chilies or red capsicum. This  unique Bhindi stir fry dish stands out at  Indian potlucks and parties.

Ingredients :

• 4 lbs - Fresh tender Okra/Bhindi
• 2 extra large onions - cut lengthwise (5 cup heaped yield)
• 15-20 - pan fried ripe green chilies (roasting  method given below, check images below.)
• 4-5 inch piece of fresh ginger - ground to dry coarse texture
• 3 Tb.spoon - toasted sesame seeds
• 1.5 cup - roughly chopped fresh cilantro
• 2-3 cup oil to deep fry Okra+ 2-3 Tb.spoon for Masala base.
• 2 Tb.spoon - vinegar
• 25-30 fresh curry leaves

Cooking Method for Potluck Bhidi fry

Step 1 --- Roasting ripe chilies for garnish.

Slightly lengthwise slit each chili in the center, just half an inch slit is enough or you can poke each chili few times with toothpik. Heat 1 tbsp oil in a small saute pan. Add all chilies, sprinkle salt and roast for 2 minutes on medium heat. Sprinkle 1 tbsp vinegar and continue roasting until vinegar evaporates. After they cool cut each chili into 2-3 pieces.

This roast chili method creates strong vapor -If you are sensitive then adapt another method. Give half an inch slit to each chili or poke few holes with toothpik. Soak chilies in vinegar for 1 hour, take them out and pat dry, place in the bowl, sprinkle salt and stir well with spoon to coat salt properly. Cut each chili into 2-3 pieces. Only problem with this method is people will experience raw crunch if they bite chili. Of course some people love to bite raw chillies. Check note for the use of red bell pepper instead of red ripe chilies.

Step 2 --- Preparing Masala mixture.

Cut onions lengthwise. Grind ginger to coarse dry texture. Toast sesame seeds in a small saute pan over medium low heat for 2-3 minutes. Heat  2-3 tbsp oil in a Large saute pan. Add onions, saute for 10-12 minutes over  medium heat, then add coarse ground ginger mixture and salt - stir fry with onions for 2 to 3 minutes. Sprinkle 2 tbsp vinegar and half quantity of sesame seeds, mix with onion  mixture,  saute for 3-4  minutes at medium  low heat. Take pan off the heat and allow to cool.

Step 3 ---Deep Frying Bhindi/Okra and curry leaves.

Chop off stems and  slightly cut the other end tip of each okra -  cut into 1/2 inch long pieces. Heat 2 cup oil in  a Kadhai, deep fry Bhindi in batches until crisp. Don't make it too crisp, maintain green shade with slightly browned edges. Each batch will take around  3-4 minutes. After you drain  fried bhindi on paper towel, quickly sprinkle little salt and gently mix to coat fried okra pieces with salt. Repeat this for each batch.

After you complete deep frying okra add curry leaves in 2-3 batches. Deep fry only for 25-30 seconds, they turn shiny green and  crisp. Drain it on paper towel. Keep it aside.

Step 4 --- Mixing and setting Bhindi / Okra stir fry tray.

Take serving tray, evenly spread fried okra, over that spread masala mixture. You need to save little quantity of  pan seared ripe chilies, chopped cilantro leaves and roasted sesame seeds for final top layer garnish. Mix everything with wooden spoon, make sure masala mixture is well coated around fried bhindi. Check salt level, sprinkle little if needed. Finally garnish top with reserved sesame seeds, cilantro, ripe chilies, Deep fried curry leaves.
Alternatively you can add deep fried okra into saute pan with onion mixture. Mix all, spray some water. Cook for 8-10 minutes over medium high heat, stirring often. Halfway through cooking add little quantity of ripe chilies, chopped cilantro, sesame seeds. when you are ready to set tray for party, add prepared okra fry in a serving tray, garnish with reserved roasted chilies, chopped cilantro, sesame seeds. Lastly garnish with deep fried curry leaves. Your Bhindi Fry dish is ready to serve.

 Note : If you want to avoid deep frying, bake okra in the oven. (Refer first recipe above for baking instructions.) This quantity is good enough for the crowd of 20 people when menu consists of  other subji dishes. I would suggest to use 5 lbs okra. Red ripe chilies can be replaced with dry red chilies or you can use green chilies too, do the similar roasting as suggested in step-1. If you want to eliminate green chilies  then for maintaining  contrast of green and red color  you can use red bell pepper, cut them in one inch long strips and follow same step-1. For maintaining heat grind 5-6 green chilies along with ginger.

 Fresh Ripe green chilies on chili plant.

Pan fried fresh ripe green chilies.

Pot grown Green chili plant with red ripe chilies.

Hari Bhari Bhindi Fry for Desi Party