India- a country that
has assortment of religions, languages, culture and food. Example south Indians
add mustard seeds, curry leaves and coconut in their meals where as north Indians
add ghee, cumin seeds and lots of garlic. Westerners like Guajaratis prefer sweet
meals while Rajasthanis who are also from western India like their food to be
very spicy. That’s why same white peas curry is Ghugni Chaat in West Bengal,
Ragda Patties in Gujarat and Matra in Bihar.
Same aloo ki subji is served with kachori in Uttar Pradesh whereas with puri in
Madhya Pradesh. You now get the picture??
Dish that I chose to upload on my blog is another example that
showcases the changes that happens with it when it travels to different parts
of India. It is Bharwa Bhindi/ Stuffed Okra. In north it gets the royal treatment-stuffed
with panner and is made with lots of ghee. In eastern parts it is rather simple
with mustard oil and yogurt. When in south it is loaded with curry leaves,
coconut and mustard seeds. I made it marwadi way- the rajasthani style.
After I posted the marwadi aloo pyaz ki subji I have been
getting request emails to add more marwadi cuisine in my blog. Well why not,
after all I am a marwadi who is born and bought up in Rajasthan. So here is the western/rajasthani/marwadi form of making Bharwa Bhindi. First, even a drop of
water on Bhindi can make it all gooey and slimy which is a strict no no. Gram
flour and homemade chaat massala does the magic that conveys that Marwadi
touch. No coconut, paneer just simple Indian spices and some patience is all
you need to make this side dish.
Ingredients:
2 cups okra/bhindi
3 teaspoon gram flour/besan
1 teaspoon Red chilli powder/lal mirch
1 teaspoon Cumin powder/jeera
1 teaspoon Coriander powder/Dhania
1/2 teaspoon Turmeric powder/haldi
1 teaspoon Fennel seeds crushed/Saunf
1/2 teaspoon Dry mango powder/Amchur
1/2 teaspoon homemade chaat masala
2 Green chilies
Pinch asafoetida/hing
4 tbsp Oil
1/4 tsp Cumin Seeds/jeera
1/4 tsp Garam Masala Powder
Salt to taste
2 tablespoon coriander leaves
Method:
- Wash okras well and drain on kitchen towel till there is not even a drop of water.
- Mix gram flour, coriander powder, red chilli powder, turmeric, cumin powder, crushed fennel seeds, dry mango powder, chaat massala and salt in a bowl.
- Slit okras and stuff 1/4 teaspoon of above mixture in each of them.
- Heat oil and add cumin seeds, green chillies and asafoetida.
- Add stuffed okras in the pan and mix well. Add in all the remaining spice mixture. Cover and cook. Mix after every one minute. When soft, sprinkle garam massala on it. Let it sit covered for 5 minutes.
- Garnish with coriander leaves and serve.
