SINDHI  ALOO  BHINDI – (POTATOES WITH LADIES FINGER(OKRA),SINDHI STYLE) +   1RECIPE FREE.(RAW MANGO CHUTNEY)

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Hello Family how has your week been? Has it been going good so far

My weekend was great, For me it  had been a lovely time meeting and catching up with friends and families. Usually the dreaded part is the first day of the week as one of my friend says “MOANDAY😄” Because it simply means  the grueling task of putting your thinking hats on. What should go in the tiffin which will not be shown the dustbin or fed to a stray animal and eaten without making faces or complaints 😊

What if I tell you,I have the most easiest recipe of the week, which is the most quickest,simplest and tastiest all put into one. A no brainer, doesn’t require any skills.A recipe which takes the least amount of time to cook and wins most accolades and praises.Here we go……….

This is a Sindhi recipe 😋 👌 which I ate at a friend’s place and instantly loved it for it’s simplicity and taste.

COOK TIME : 5 – 10 MINUTES.

PREP TIME : 10 MINUTES.

TOTAL TIME:15 MINUTES.

CUISINE : INDIAN

COURSE : MAIN.

LEVEL OF COOKING : EASY

SERVING : 3 TO 4 PEOPLE.

AUTHOR  : LINA @THE TIKKAZ AND CURRIEZ.

INGREDIENTS:

• Ladies finger (okra): 1/2 kg, cut its both ends and give a slit in between)
• Potatoes: 2 ( boiled and cut into bite size sticks)
• Red chili powder : 1TSP (teaspoon or as per taste)
• Turmeric powder: pinch
• Salt : As per taste.
• Sesame seeds (1 TSP White for garnish)
• Coriander:2 twigs finely chopped for garnish.

PREPARATION:

• In a pan,heat oil and reduce the flame, toss the slit ladies fingers in it and stir it till all the stickiness of the ladies finger has gone.
• Now toss the boiled potato sticks into it and add salt,turmeric and red chili powder and stir
• Close the lid for 5 minutes on simmer
• After 5 mins,stir again,switch off the flame. YOUR DISH IS READY 😁
• Remove it in the serving pot and garnish with the toasted sesame and coriander and serve with hot chapati or roti.
• (You can add chaat powder  or garam masala,amchur powder anything as per your taste,but the simplicity of the dish is it’s USP,so try not to change it much)

RECIPE 2 : RAW MANGO CHUTNEY. (Kairi ki meethi chutney)

And while you are at it, A quick mango chutney which goes really well with it( Sindhi  aloo  bhindi )as the side dish. The chutney  can be made and kept in a nice air tight jar and can last easily for 3 to 4 days to make your boring meal  super tasty. Keep it in the refrigerator for better preservation. 👌

• CUISINE : INDIAN.
• COURSE : MAIN.
• LEVEL OF COOKING : MEDIUM.
• PREP TIME : 5 MINUTES
• COOK TIME : 10 MINUTES
• TOTAL TIME : 15 MINUTES.
• SERVING 6 TO 8 PEOPLE.
• ((AUTHOR : LINA @THE TIKKAZ AND CURRIEZ.

INGREDIENTS:

Kairi(Raw green mangoes) : 1 kg(kilogram) peeled and very finely chopped

• Gur or Sugar : 1 and 1/2 cup.
• Ginger : 1 and 1/2 TBSP (tablespoon),finely sliced.
• Red chilies : 10 whole.
• Kalonji : 1TSP (teaspoon)
• Raisins : 15 soaked in hot water.
• White vinegar : 1/2cup.
• Limes : 2 juiced.
• Salt : To taste.

PREPARATION:

• Combine all the ingredients except the lime in a steel pot.
• Cook on simmer,stirring occasionally with a wooden spatula till the liquid thickens to desired consistency.
• Remove it from the flame and let it cool down.
• When it has completely cooled down, add the lime juice, it acts as a preservative to the chutney.
• Store in a glass jar in cold place, away from direct sun. Do not use a wet spoon in the container or it will spoil the chutney.

(Original recipe is from” The Lucknow Cookbook”)

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