Spicy Aloo Masala and Quick and Easy Bindi fry

Last nite I felt very lazy to cook. So decided to make something fast and easy. I had some leftover sambar so had to make only subji. Hence opted for these two dishes and they are easy and takes very less cooking time and tastes awesome.

Spicy Aloo Masala:

Ingredients:

Aloo (boiled, peeled and chopped into big cubes) - 5
Onion (finely chopped) - 1
Tomato (finely chopped) - 1
Tomato paste or puree - 2tbsp
Chilli powder - 1tbsp
Turmeric - a pinch
Salt - as needed
Oil - 1 tbsp

Method:

Heat oil in a pan and add chopped onions. Once the onions turn golden brown, add finely chopped tomatoes and tomato paste/puree. Fry till the oil seperates and then add chilli powder, salt and turmeric. Add half a cup of water and let it come to a boil. Finally add the potatoes and fry till the gravy turns dry. Spicy potato masala is ready to be served.

Variations: This dish tastes best with baby potatoes but prick the potatoes with a fork before adding to the masala as that helps the spice to penetrate the potato.


Quick and easy bindi fry:

Ingredients:

Bindi (Lady's finger) (chopped) - 1cup
Chilli powder - 2 tsp
Turmeric powder - a pinch
Salt - as needed
Oil - 2 tbsp

Method:

Heat oil in a pan and add chopped bindi. Add chilli powder, turmeric powder and salt and let it simmer for 15 to 20 min. This dish needs a little extra oil to prevent the bindi from sticking to the pan as it is a dry dish. Turn off the heat after the bindi looks completely cooked.

Comments

Anonymous said…
Picture looks very inviting deepz .. i shall try this method sooner .. a real good job ..

gayathri
4:51 PM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett
Read more