Bhindi Do Pyaza (Bendekaayi Palya)

Ingredients

Ladies Finger finely chopped - 2 cups
Onion Finely chopped - 1 cup
Tomato Puree -  1 cup
Green chilley finely chopped - 2
Red chilly powder - 1 spoon
Coriander powder - 1 spoon
Cumin Powder - 1 spoon
Black pepper powder - 1/4 spoon
Salt - 1 spoon or as per your taste.
Ginger Paste - 1/2 spoon
For Seasoning

Oil - 3-4 spoons
Turmeric Powder- 1/4 spoon
Cumin Seeds - 1 spoon

Method
Take oil in Kadai or Pan. Put it on medium flame, once the oil is hot reduce the flame and add Turmeric Powder and Cumin seeds. Immediately add Onion and fry for a minute. Then add the Chopped Bhindi (ladies finger) and Fry for 4-5 minutes. Now add Salt by sprinkling on all peices. Dont put at one place, later it wont mix properly. After sprinkling the salt, saut for a while and close the pan with a lid. Leave it for 5-6 minutes or upto 10 minutes. Just ensure that it should not burn.

Now in a mixer take the boiled and cooled Tomatos, Pepper powder, Cumin Powder, Coriander Powder, Ginger Paste and Grind to a paste. Add this paste to the Bhindis.  Mix well. You can add little water if required at this stage. Let it cook on low flame for few minutes. Once the mixture starts boiling you can switch off the heat.

Now the Bhindi Pyaza is ready to serve with Hot Indian Rotis. It goes well with Chapati, Roti, Naan and also rice. You can have it as a side dish with curd rice. It will be yummy.

Sankranthi Ellu Recipe

In Karnata we have a beautiful tradition of preparing this mixture of Sesame seeds, Dry coconut, Jaggery and distributing to all friends and relatives. Irrespective of caste or creed everybody participates in this festival and does share this unique sweet of Sankranthi.

Ingredients Required

Dry Coconut or Kobbari - 2
Square shaped Jaggery or Gud also called as Bella in Kannada - 2
Ground nut seeds - 250gm
Sesame Seeds / Til called as eLLu in Kannada - 100gm
Puffed Chana or Putaani - 100gm

Method

First you need to prepare Coconut for chopping. For this you have to carefully remove the outer coat of dry coconut by grating only outer side of coconut. Then you will have one white coconut. It will look like sugar ball. Now you can chop that into small pieces. Experts will chop it fine squares. But dont worry it will taste good irrespective of its size and shape. Thus chop into small peices. Now the coconut peices are ready, keep them aside.

Now you need to chop the Jaggery or Gud. I do this with the help of Knife and Hammer. Place the knife on the Jaggery and break it into equal half by placing the knife on centre and giving a blow on knife with hammer. Similarly you have to go on and get some long shaped Jaggery. Now you can cut them to small peices using knife. Once all jaggery is chopped keep it in a bowl.

Now you need to prepare the Ground nuts. You dry roast the groundnut in medium flame and take it on a cloth. Gently rub it, remove the cover. I put that in mora (its used to remove husk from rice) keeping rubbing and removing the skin. Once all the outer cover or skin of groundnut is removed you will have all groundnuts looking like cashew nuts.

Finally you have to roast the white ellu. ensure you will not fry it for long, as it will start popping out. so just roast it for one minute take out on a cloth. Taking roasted things on cloth ensures that the moisture that is created by loss of heat is absorbed by cloth.

Once Sesame seeds cool, mix it with coconut peices, Ground nut seeds, jaggery peices, and add putaani or puffed chana dal.

Now your Sankranthi ellu is ready to offer to God, and then to share with everyone.

Now Enjoy eating your own Ellu Bella..