Friday, June 11, 2010

kitchen garden & Indian okra recipe

Hi all
Today is a better day,an encouraging comment from  a wise woman,a "fabulous" comment from Jamie of prudent baby & voila!!!!!!!!!!
I am in a better mood already:)
I am not going to write about bags or purses today.I am going to share my other passion with you all - My kitchen garden:)
One of the perks of being married to an Indian Army Officer is that I get to stay in huge houses with even bigger lawns & gardens!!!!!!!
My front lawn has a hammock under a HUUUUUUGE rubber tree & an assortment of seasonal flowers.What I am really proud of is my kitchen garden.
 I have been growing strawberry,capsicum,okra,carrot,spinach,coriander,raddish,tomato,onion,garlic,cucumber,bitter gourd,pumpkin,peas.....................& much more.

Currently I have okra in full swing.Have a look

I really love plucking fresh produce from my garden & then cooking it.Being home grown I know they are totally organic,& are not full of insecticides & pesticides , compromising the quality of food I am serving my family!!!!!!!
And believe me the taste is naturally much much better than veggies stored in the supermarket!!!!

I am going to share one of my favourite recipes of okra,we call it "Bhindi" in hindi.So here is how you can make traditional Indian stuffed bhindi.But before that please admire my bhindi's once more;)

This is sufficient for 2-3 people


250 grams bhindi (fresh, medium)
1 tsp. Garlic(paste)
1 tsp. Coriander powder
1 tsp. Mustard Powder
1 tsp. Spice mix for Chaat
½ tsp. Turmeric Powder
1 pinch Asafoetida
½ tsp. Red Chili Powder
2 tbsp lemon juice
Salt to taste
4 tbsps. Mustard Oil (mustard oil brings out the flavour of okra,any other oil will also do!)


1. Wash, wipe and remove the tops and tips of bhindi.
2. Use a knife to make vertical incisions to stuff masala. Keep aside.
3. Mix all dry masala, chaat masala(1/2 tsp) with little water and stuff into the bhindi with help of a small knife.
4. Pan fry bhindi until crisp in medium high heat; use oil liberally;)
5. Add remaining spice mix and continue frying for another minute.
6. Drain on kitchen paper to remove excess oil (if needed).
7. Decorate bhindi with raw onion rings and coriander leaves, sprinkle chaat masala in serving dish.

And you are done!!!!!! As simple as that.If you make it,please tell me how did you like it:)

I also have capsicum ,green chillies & tomatoes in their last cycle now.

See these gorgeous capsicums:)
There is a lovely Indian dish called "paneer shimla mirch" which uses capsicum alongwith cottage cheese to make a yummmmm dish,Maybe I will add the recipe in some other post:)


My tomatoes are almost finished now............when they were in their prime;).............tomatoes are seasonal as all other veggies,I was getting almost a kg of tomatoes daily!!!

Today I am going to make something combining all these lovely veggies from my garden:)

Am planning to plant new seeds today................will post that in another update about my Kitchen Garden:)



the garden looks lovely....share the bhindi in the almond/cashew gravy u had made while i was there...tht was awesome too!


oh yeah.............I forgot about that!!!!!
will do that in my next post:)


Your garden is very nice n your blog is very interesting.

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