Celebrating Diwali...Okra (Bhindi) with Potatoes and Bhindi Masala

Diwali is the Festival of Lights, and one of the celebrations that I like the most! This celebrations  is a good reason to eat Indian sweets!!

This year, I didn't make any sweets, but I bought a delicious box of them!

I had some problems with my phone, and I lost many pictures. I will post the recipes with the pictures that I could save...

Okra with Potatoes

500 gm okra(bhindi) washed and sliced

350 gm  potatoes diced in small sizes

1 teaspoon cumin seeds 

1 teaspoon turmeric powder  

1 teaspoon kashmiri red chilli powder. 

1 teaspoon ground cumin  

1 teaspoon ground coriander  

A pich of freshly crushed black pepper

1/2 teaspoon black mustard seeds 

1 teaspoon salt

Olive oil or ghee

1 1/2 teaspoon fresh lemon juice

Peel, wash and cut the potatoes in cubes. In a pan, heat the olive oil, and add the mustard seeds and cumin seeds. When the seeds are popping, add the potatoes and sautee them until they are golden around the edges. Add turmeric, and chili powder, and add the okra. Sautee them at medium high heat, add ground cumin, ground coriander, salt and black pepper. Add 3 tablespoons of water, and cook them at medium low heat until water is evaporated, and potatoes are well cooked. Serve warm. ENJOY!

Bhindi Masala

500 gms Bhindi 

3 tbsp Besan flour (chickpeas flour)

 1 tsp Red chilli powder 

1 tsp Turmeric powder 

1 tsp Salt

Water splash

Olive oil to fry

Wash and cut the edges of the bhindi. Season them with chili, turmeric, and salt. Coat them with besan flour. Fry them and set aside.

1 tsp cumin 

2 Bayleaf 

2 Onions chopped 

1 Green chilli chopped 

1 tbsp Ginger & garlic paste 

½ tsp Red chilli powder 

1 tsp Turmeric powder 

½ tsp Coriander powder 

1 cup Curd 

3 Tomatoes blended

1 tsp Salt 

1 tbsp Kasoori methi 

ghee or olive oil

Coriander chopped as needed

Place ghee or olive oil in a pan at medium heat. Add the cumion, bayleaf, ginger garlic paste, and chopped onions. Cook it until is translucent. Add green chilli, turmeric, chilli powder, salt, and coriander. Add the curd, and let it simmer for 3 minutes. Add the blended tomatoes, and correct it for salt and chili powder. Add kasoori methi. Let it simmer for 4 minutes. Add the fried bindhi, and serve it warm with fresh chopped coriander.