Bhindi Ka Khatta Salan

Bhendi, or Okra, is one of my favourite vegetables. It is available very easily in the markets, mostly frozen here at my place, and I keep getting it from the market very often to cook it for everyone in my home. But, you should always be careful while buying fresh Okra. I always like to buy baby okra as they are tender. Larger pods are tough and fibrous, so look for brightly colored pods smaller than 3 inches (9cm) long, with smooth, unblemished skin and firm texture. Refrigerate okra in a plastic bag for up to three days. Wash okra just before using it.

Bhindi – Okra

Khatta salan means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this okra stew. This same base is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Aloo-Gosht ka Khatta shorba , Arvi-Gosht ka khatta shorba etc.

When boiled, it gives off a viscous substance that can add smooth thickness to stews or soups. It can be a bit difficult to cook as it sometimes is very slimy ! In this recipe, the sourness from tamatoes and tamarind helps while cooking to get rid of the sliminess. It is an excellent sourse of Vitamin C, Folate, and Magnesium. Enjoy. 

Serves – 6-8 people

Bhindi Ka Khatta Salan – Okra in a Sweet and Sour Gravy

Ingredients:

• Canola Oil - 8 tbsp
• Dried Red chillies – 4, broken in half, and seeds shaken out
• Black peppercorns – 1/4 tsp
• Fenugreek seeds/Methi daana- 1/2 tsp
• Yellow Onion – 3, medium, sliced
• Ginger Garlic paste – 1tsp
• Tomato paste – 2 tbsp
• Dry Dessicated Coconut - 4 tbsp
• Mustard seeds/Rai – 1/4 tsp
• Okra/Bhendi - 300 gms, washed, dried and slantly cut in to long strips (approx 6 cm each) with top and bottom removed
• Tamarind concentrate - 1 1/2 tbsp
• Salt – 2 tsp
• Red Chilli Powder – 1 tsp
• Green Chilli paste – 1 tsp

Bhindi Ka Khatta Salan – Okra in a Sweet and Sour Gravy

Method:

• Heat 4 tbsp oil a non-stick heavy bottom frying pan and fry the sliced onions till lightly browned. Add the ginger garlic paste and green chilli paste and sauté it along for a minute. To it add the tomato paste and mix well. Cover and cook for 3 minutes. Now add the dessicated cocunut and fry it along for about 8 minutes on medium heat till the whole mixture is brownish in colour. Remove from heat. Once cooled, grind the whole mixture adding a cup of water in a blender and reserve.
• Now in a kadhai/wok add another 2 tbsp of oil and stir fry the okra for a few minutes. Drain the okra and reserve.
• Wipe the frying pan with a paper towel and add remaining 2 tbsp of oil and add mustard seeds, peppercorns, and fenugreek seeds let them splutter. Then throw in the dried curry leaves and the dried red chillies. Immediately add the reserved onion paste and tamarind concentrate and stir well. Add 2-3 cups water (as per your wish, depending on the consistency you desire) and cover the lid. Let it cook on simmer till the oil has seperated. 
• Later add the fried okra and gently mix it in the gravy. Cover the lid and let it cook again for 5-8 minutes more. Serve hot.

Suggested Accompaniments: Naan / Afghani Roti / Basmati Chawal / Paratha

Luv,
Mona

Hyderabadi Mahekhalya

Mahekhalya, is an authentic Hyderabadi meat curry with onions, tomatoes, and tamarind. It is a delicious dish and I thought of sharing my recipe which I learned from my mother with you all. Its not difficult, and gets prepared in less than an hour time. In this recipe you need to slightly brown the spices till golden brown so that the flavour and aroma of the individual spices enhances. And you can also always vary the amount of salt and red chilli powder according to your tastes. The spices I have used in this recipe can be bought from any Indian store that sells spices. Go ahead and try it out. Enjoy.

Hyderabadi Mahekhalya - Tangy Meat Curry

Ingredients:

• Lamb Meat – 500 gms, cubed-1.5 cm or sliced, boneless or with bone 
• Yellow Onions – 5, sliced
• Tomatoes – 3, Ripe and red, chopped
• Dry Desiccated Coconut – 2 tsp
• Dry roasted Coriander seeds – 2 tsp
• Dry roasted Groundnut powder - 2 tsp
• Dry roasted Sesame seeds/Till – 2 tsp (optional)
• Vegetable/Sunflower/Canola Oil – 6-7 tbsp
• Cumin seeds - 2 tsp
• Curry leaves (fresh) - 8
• Dried red clillies/Baghaar Mirch – 3-4
• Methi/Fenugreek seeds – 1/2 tsp
• Ginger-Garlic paste – 1 tbsp
• Red chilli powder – 1 1/2 tsp
• Salt – 2 tsp
• Turmeric – 1/4 tsp
• Tamarind paste – 2 tbsp
• Slit green chillies – 4
• Cilantro/Kothmir – 1 tbsp, chopped finely
• Mint leaves/Pudina – 1 tbsp, chopped finely

 

Hyderabadi Mahekhalya - Tangy Meat Curry

Method:

• Take a large heavy bottom non-stick frying pan or skillet on medium heat, and pour a tablespoon of oil into it. As it gets warm, add the sliced onions and a teaspoon of salt. Mix well and cover with the lid. After 3 minutes, give a good stir to the onions, add 1/4 cup of water, and again cover it with lid. Keep repeating this until the onions are all soft and browned and caramelized evenly. Remove the pan from heat, and let them cool down.
• Add the chopped tomatoes and the caramelized onions into a blender container or food processor and blend till pureed smooth adding a few drops of water if necessary, just to aid in the process. Keep aside.
• Put a small non-stick frying pan on medium heat and dry-roast the groundnuts, sesame seeds (optional), coriander seeds, shredded coconut each individually without oil till they are golden brown in colour. Do not burn them. Remove them into a cup (you can dry roast a handful of almonds and cashewnuts and grind them together along if you want it more rich). Once cool, grind them all together very finely. Make sure the obtained spice powder is very fine.
• Take a pressure cooker and add a tablespoon of oil to it and put it on medium heat, add oil and keep it on medium high heat. Add cumin, dried red chillies, and fenugreek seeds to the oil and let them splutter. Now add the onion and tomato paste to it and cover the lid immediately for 3-5 minutes and remove the cooker from heat, so that the aroma of the tempered oil with spices gets absorbed by the onion mixture.
• Remove the lid, put the cooker back on stove and add the ginger-garlic pastes to it and stir to mix it all completely. Add the spice powder which we prepared earlier, the red chilli powder, salt and turmeric and stir it well. Add the washed cubed meat pieces and mix well. Cover with a sllatter screen and let it cook it for 5-8 minutes. Pour in half a cup of water and close the lid. Pressure cook it on medium heat for 15 minutes until the meat is tender. If the meat doesnt look soft and tender, pressure cook it for a while more adding a little more water if needed.
• Then open the lid and cook it till the oil has seperated out from the mixture and starts appearing on the surface. Add the tamarind paste and give it a stir. Add water till you get the consistency you desire. You can keep the gravy thick or dilute. (I add 2 cups of water) Let it cook on medium high for about 5 more minutes.
• Simmer and let it cook for 8 minutes. Garnish with chopped coriander and mint leaves and slit green chillies. Serve Hot.

Suggested Accompaniments: Basmati Chawal or Parathas.