Bhindi Do Pyaza

Recipe by Uma Vivek From Home Chef Guild
Bhindi Dopyaza

Lady finger/bhindi - 500 gms
Onion - 2 Large
Turmeric powder - ½ tsp
Red chilly powder - 1 tsp
Dried mango powder/Amchur - 1 tsp
Garam masala powder - 1 tsp
Oil/ghee - 3 tbsp

Preparation
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1.Wash the bhindi in running water. Then wipe them with a kitchen napkin. Now chop the bhindis into half inch pieces. Slice the onions thinly.

2.In a pan, add ghee or oil. Then add the chopped bhindis. Saute them on a low to medium flame till the bhindis become slightly tender.

3.Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.

4.Cook on a slow flame till the bhindi has become tender and cooked. Don’t overcook as the bhindis will get mushy.

5.Add the garam masala powder and amchur. Mix it with the bhindi and onions.

7.Serve Bhindi Do Pyaza with rotis or phulkas.

Lassi Palak

This Is something interesting I came across and wanted to share here as well 

Recipe By Monica Gupta From Sunny Delights

Lassi Palak

This is pahadi dish from hills of J&K

Winters delight

Ingredients

Baby spinach(Palak ) 1kg
Green chillies slitted- 4 to 5
Garlic minced - 4 to 5 cloves
Ginger paste 1tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Buttermilk 1 big glass
Red chilli flskes 1 tsp
Salt to taste
Mustard oil 1 ladle
Desi ghee 2 tbsp

Method

Wash and chop Palak very fine. 

Heat oil in a frying pan.
Add garlic and ginger in the hot oil. 

When the garlic turns light brown, add cumin seeds and asafoetida. 

Add spinach, green chilli , turmeric powder, Red chilli flakes and salt. Saute at low heat till oil leaves sides.

Add lassi .

Cover and cook for 15 minutes on slow heat . 

Pour generous desi ghee and serve hot with fulkas.