Bheja Fry? No, it's Bhindi Fry

New posts of Monsoon spice are not showing up at Sailu’s Taste of India. Please click on the RSS image or Click Here to subscribe and get notification on any new posts posted on Monsoon Spice. Or you can get e-mail notifications by entering your e-mail on the top right hand sidebar.

---

I have a crown yet I am not the king
You cut my crown and feet off with a fling

I carry lots of eggs, yet I nothing but a veggie
Even with all that I am thin and long not podgy

I am green and I am gooey
If u don't pay attention, I will make your dish go mushy and chewy

I do good to your health and to your brain
Which is what your elders told you without refrain

Now its up to you to think and guess
To who I am ...Cos I am good too and no less.

(Source: riddle from Siri and DK’s Open Sesame event)

How well the Bhendi/Bhindi/Okra/Bendekai is described by these two dear girls :) This slimy vegetable tops my list of favourite vegetable. Once you know how to handle this gooey goodness, you are sure to fall in love with it (it was true in my case, can't talk for others :). I like my bhindi cooked in a very simple way without much frills. It’s very common in our home to have minimum of two side dishes along with Rice or Roties for dinner and I give full credit to my Amma and MIL for spoiling us when we were kids.

With hectic schedule at work place it's become a habit to reach home at late evenings. During these times and days there are few recipes which come to my rescue that not only take few minutes to cook but also taste delicious. One such recipe is Bhindi Fry which is served in almost every Indian Restaurants and Takeaways. Other than it being my favourite dish to order at restaurants, I love to cook it at home on regular basis. Sometimes it’s best to apply KISS (short for Keep It Simple and Straightforward) principle when it comes to cooking and Bhindi Fry is a fine example for it (Aha… now you know why I mentioned Bheja Fry in my post title ;).

My recipe for Bhindi fry is quite simple and straight forward where fresh okra is pan fried with onion and tomatoes and few spices. While the onion gives it a crunch, tomato imparts little sour note. The spices used are minimal to keep natural sweetness of the bhindi/okra intact. Well, I never said you need to compromise on taste department even when the recipe calls for few minutes of your time. Cook this Bhindi Fry when you don’t have much time to spend in your kitchen and also when ever you feel like eating something light yet delicious.

Bhindi Fry

Print This Recipe

---

Bhindi Fry (Okra pan fried with onion and spices)
Prep Time: 5-10 mins
Cooking Time: 15 mins
Serves: 3-4

---

Ingredients:

15-20 tender Bhindi/Okra, washed, towel dried and cut into 1 inch pieces
1 small Onion, finely chopped
1 large Tomato, finely chopped (Optional but recommended)
1-2 green chillies, slit (adjust acc to taste)
3-4 Garlic flakes, finely chopped
½ inch Ginger, finely chopped
½ tsp Turmeric
½-1 tsp Garam Masala
1 tsp Amchur/Dry Mango Powder or 1-2 tbsp Fresh Lime Juice
½ tsp Sugar (Optional)
1 tsp Jeera/Cumin Seeds
1 tbsp + 1 tsp Oil
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Okra/Bhindi/Bendekai

Method:

Heat 1 tbsp of oil in a pan and add okra/bhindi to it. Sauté them on high to medium flame continuously till the sliminess is reduced and they start to brown. It should take around 5-8 minutes in total.
In another pan heat 1 tsp of oil and add cumin seeds to it. When they sizzle, add finely chopped onion. Sauté the onion till it turns translucent.
Now add slit green chilli, finely chopped garlic and ginger and sauté till onion turns golden brown in colour.
Mix in garam masala and turmeric powder and sauté for another minute till you get nice aroma of spices.
Add finely chopped tomatoes, sugar if using and cook on a medium flame for about a minute or two. I like the tomatoes little undercooked. If you prefer, you can cook for little longer till the tomato releases its juice and becomes pulpy.
Mix in amchur or lime juice, fried okra, and salt to taste and keep stirring for another 3-5 minutes till all the flavours blend well.
Serve this garnished with fresh coriander leaves and enjoy with chapatti or rice.

Bhindi Fry

---

Notes:
Other Bhindi/Okra recipes blogged so far

• Bedekai Gojju
• Fried Okra/Bhindi Dal
• Fried Okra Palya
• Okra Raita
• Bhindi Fry in Yogurt
• Stuffed Bhindi/Okra

---

Reminder:

MBP-Street Food ends on 24th of June, 2008. Start patrolling the blogs and cook your favourite Street Food that your tummy begs and heart desires and spread link love.

Deadline: 24th June, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry, Perm Link of original recipe along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.

---

Some Like it Hot: Mushroom Chettinad

Aunt S: Are you sure this is what you want to eat.
Me: Absolutely. This looks like a spicy dish. This is exactly what I want to eat. I am tired of eating tasteless hostel food.
Aunt S: This one is really spicy. Do you think you can handle it?
Me: That’s what my taste buds are begging for after eating bland food all these days. Please Aunt S. Cook this one for me.
Aunt S: Ok, as you wish. Then don’t blame me later for not warning you.
Me: ~chuckles~ I am not a kid anymore. In two year’s time even our government will give me my voter’s card!!!
Aunt S: ~smiling~ As you wish dear niece.

It's Lucnh time & lunch is served.

Aunt S: Sia, are you OK? Your nose just turned red.
Me: Of course Aunt S. It’s just that I have little cold!
Aunt S: ~trying to hide her smile~ Oh, then why are you crying?
Me: ~wiping her eyes~ He he… I am not crying. It’s just that I miss Amma and just realised how you both look alike and cook in a same way.
Aunt S: ~trying hard not to laugh~ That’s very sweet of you. Let me serve you little more of this dish you like so much.
Me: I read some where that too much of spicy food is not good for our health. Don’t you think everything should be eaten in moderate? Can I have another glass of water please?
Aunt S: ~chuckles~ That’s right. Spicy food is not good for kids. But you just said that you are not a kid any more and grown ups can handle this kind of spicy food.
Me: Oh yes, I looooooooove Spicy food. I am just worried about uncle as he is missing such a wonderful dish. I don’t want to end up licking the dish clean and disappoint him!
Aunt S: ~laughs out loud~ OK dear, we don’t want to disappoint uncle. Is there anything you would like to eat?
Me: How about that ice cream you said you bought for me? And also your special Shrikhand?

That was the day I was introduced to fiery, hot and spicy Chettinad Cuisine by my Aunt S. That day she made spicy Garlic Kulumbu on my request and it was like fire exploding in my mouth and then in my tummy. The flavours just hit you hard and you are left with smoke coming out of your mouth! First it hits your tongue and then you can feel it sharply spreading to your stomach. I would be lying if say it was love at first bite. It took me quite few years to actually enjoy this fiery hot Chettinad Cuisine. Little high dose of red chillies, peppercorns with tamarind gives it very unique flavour.

Although predominantly Chettinad cuisine is famous for its non-veg fair, it has good collection of Vegetarian menu to choose from. With a spice blend of ginger, garlic, mint, dry red chilly, cumin, curry leaves and ‘king of spices’ peppercorns it is something you need to try to experience the real pleasure of flavours bursting in your mouth. One favourite of mine is Mushroom Chettinad which my Aunt made quite often. Chewy mushrooms cooked with fiery dry chillies and a pepper corn is sure to win every spicy food lover’s heart. While the roasted channa dal gives it a nutty flavour, tamarind gives it tangy punch and flavourful mustard and curry leaves temper just makes it finger licking good. I followed recipe from this site which very much looks like what Nupur has posted. Increase or reduce the chilli and peppercorn depending on your spice scale you can handle. But boy, do I like it hot it or what!!! I am sending this to Lisa and Holler's No Croutons Required and this month's theme is Mushrooms.

Spicy & Tangy Mushroom Chettinad

Print This Recipe

---

Mushroom Chettinad (Spicy, Tangy Mushroom Curry from Chettinad)

Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 2-3

---

Ingredients:
12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
¾-1 tsp Tamarind Paste
2 tbsp Coriander Leaves, finely chopped
Salt to taste

For Spice Powder:
1 tbsp Channa Dal (Split Yellow Peas)
3-4 Dry Red Chillies, halved (Adjust acc to taste)
1 tsp Black Pepper Corns (Adjust acc to taste)

For Tempering:
1 tsp Mustard Seeds
Few Curry Leaves
1 tsp Oil

Roasted Spices for Mushroom Chettinad

Method:

Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
Dry roast channa dal, dry red chillies and peppercorns in a skillet on a low-medium flame till dal turns golden brown (Approx 2 mins). Cool and grind them to smooth powder and keep aside.
Meanwhile, heat oil in a pan and add mustard seeds. When they start to pop and splutter, add curry leaves and sauté for few seconds.
Now mix in chopped mushrooms and sauté on medium heat. When they start to sweat add salt to taste, ground spice powder and mix well. Sauté gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan.
Add tamarind paste and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sautéing in between.
Garnish with chopped coriander leaves and serve hot with Chapatti or plain steamed Rice or stuff it bewteen bread for spicy sandwich and enjoy.

Mushroom Chettinad

---

Note:
Other way to serve this spicy mushroom dish is to layer in between whole wheat bread with salad greens and serve as one spicy sandwich. The spicy, meaty mushrooms goes very well with crisp salad green and bread and makes one complete, satisfying meal.
Other Spicy and Tangy Chettinad Recipes blogged in Monsoon Spice are

• Chettinad Garlic Kulambu
• Chettinad Tomato Kulambu

---

Bhindi Fry in Yogurt

Weird, quirky, out of the world, unusual name hah? I don’t blame you… The name Bhindi Fry in Yogurt is the name we kept for our Accidental Diva. After working my ass off in office trying to figure out where I went wrong with some thousand lines code, no wonder my brain was on curfew. There was a bag of lovely tender okra which was sitting in one corner of refrigerator for more than a week and before it starts rotting I wanted to cook something out of it. I hate to waste things especially food. All I could think of cooking was simple Stuffed Bhindi. With my brain cells going haywire, I absentmindedly chopped half of Bhindi’s before it dawned upon me I am supposed to slit them for Stuffed Bhindi. And before I could do anything my better half was ready with the ground masala for stuffing the okra. The only solution which came to my rescue was my Hubby Dear who is an expert in fixing things ;) The end result was Bhindi Fry. Just when I thought all’s well which ends well, I ended up adding yogurt to Bhindi Fry where I actually wanted to add yogurt to grated Cucumber for making Raita. To our utter surprise our Accidental Diva-Bhindi Fry in Yogurt turned out absolutely fantabulous. Crispy bhindi and crunchy onion cooked with spicy masala and sweet yogurt turned out really delicious. The name may sound little quirky but taste was unbelievable. May be next time I when my brain is half dead I hope I get as lucky as this time;)
I am sending this to my gorgeous friend Trupti's Spring Fling which is all about cooking with family or friends. Here is our Accidental Diva for you sweetie;)

Bhindi Fry in Yogurt

---

Bhindi Fry in Yogurt
Prep Time: 10 mins
Cooking Time: 15-20 mins
Serves: 2-3

---

Ingredients:
15-20 Okra/Ladies finger/Bhindi, chopped into 1cm pieces
1 large Onion, chopped finely
1 tbsp Sambar Masala
3 tbsp Grated Coconut
½ tbsp Tamarind Paste/Dry Mango Powder
½ tsp Turmeric Powder
3-4 tbsp thick Yogurt
1 tbsp Coriander Leaves, chopped
1 tsp Jeera/Cumin Seeds
2 tbsp Oil
A Pinch of Hing/Asafetida
Few Curry Leaves
Salt to taste

Bhindi Fry in Yogurt

Method:
Grind grated coconut, sambar powder, tamarind paste, turmeric powder and salt (according to taste) into a smooth paste adding little water.
Mix this ground mixture with finely chopped onion and keep aside.
Heat oil in a pan and add jeera, curry leaves and hing.
Sauté it till jeera starts to pop and splutter.
Now add cut okra and sauté it continuously at medium-high flame for about 8-10 minutes till okra turns crisp and brown.
To this add mixed ground masala and quater cup of water and mix well.
Cook this covered in a low-medium flame for about 5 minutes, checking in between so that the masala don’t stick to the pan.
Open the lid and add little more water if required and cook for further 1-2 minutes at low flame so that the okra retains its crispiness.
Switch off the gas and add yogurt and mix well.
Serve it hot garnished with chopped coriander leaves with chapatti or rice and dal.

Bhindi Fry in Yogurt

---

Did You Know?
Okra is native to tropical areas of Africa, and was cultivated in Egypt in the 12th century.
Okra is a species of the Hibiscus genus (Hibiscus esculentus) and a member of the mallow family (Malvaceae).
Lady's Fingers is another name for okra. This name only dates back to the early 20th century, and originally applied to a small variety of okra.
Okra, when it's cut, releases a sticky substance that has thickening properties. This substance is useful in soups and stews.
(Source: www.foodreference.com)

---

Bhindi Fry in Yogurt

Cooking from Other Blogs and Flower 'n Fruit Photography

I thought it's a high time I posted recipes I tried from other blogs before everyone start thinking I always cook and post my recipes;) These days I have been busy trying and testing recipes from other blogs and trust me I enjoyed it a lot. So here are three dishes I cooked from my blog buddies Asha of Foodie’s Hope and Manjula of Dalitoy. I am also posting “some” pictures I clicked during my India trip.

First is the Onion Pakodas which I made using Asha’s recipe. They were crisp, tasty and everything Asha said. We both enjoyed it a lot. Thank you Ashakka for this recipe. Here is another recipe of Onion Pakoda’s which I have posted earlier in my blog.

Asha's Onion Pakodas

Second dish is also from Asha’s blog. It’s her grandma’s recipe of Beetroot Palya and Grandma's recipe can never go wrong:) Beetroot is our favourite veggie(apart from another dozens of other veggies;). This recipe is a sure keeper for us as we enjoyed it simple rice and yogurt.

Asha's Beetroot Palya

Third recipe of Potato Saung is from Manjula’s blog. Boy!!! If you like tangy and spicy potato curry with very less ingredients and even very little preparation time then I highly recommend this for you. It was so delicious that we cooked it again in a same week. Thank you Manjula for this wonderful recipe.

Manjula's Potato Saung

Today I am posting flowers and fruits and vegetable pictures from my Amma and Atte’s much loved and nurtured garden. You will understand how much they love gardening once you see these snaps.

PS:
My good friend Trupti’s blog ”The Spice Who Loved Me” is nominated for best Indian food blog by IndiBloggies with other five beautiful blogs. My good wishes to Trupti and other bloggers who have been nominated. So friends what are you waiting for? Go and start voting for your favourite blog here at Indibloggies Poll.

Stuffed Baingan & Okra

My hubby is a vegetable lover and is a firm believer of 5 portions a day. I tease him a lot because he eats more vegetables than rice. Our refrigerator filled with all sorts of veggies except for one vegetable, Brinjal/Egg Plant. Oh no!! It’s not because he hates it, it’s just that he is little allergic to it. Before marriage one of the very few vegetables I used to eat was Brinjal. My Amma is an expert when it comes to cooking different egg plant dishes. After marriage I hardly cook anything using brinjal. But after seeing wonderful recipes of egg plant in other blogs I couldn’t stop making one of my favourite dish Stuffed Baingan. I didn’t feel like cooking it just for myself. So after thinking a little I thought of making stuffed Okra for my hubby using same ingredients. This is my Amma’s recipe of making very tasty dish using very little oil.

Sizzling Pot of Stuffed Baingan & Okra

Ingredients:
6-7 small Egg Plants/Brinjals (My Portion:)
8-10 Okra/Ladies finger (My hubby's Portion;)
½ tbsp Jeera/Cumin Seeds
2 Bay Leaves
2 medium Onion, finely chopped
3 big tomatoes, chopped
¼ cup Yogurt/Fresh Cream
2 tbsp chopped Coriander Leaves
1 ½ tbsp Oil
For Stuffing:
¼ cup Roasted Peanuts
1 tbsp Garam Masala
1 ½ tbsp Coriander Seeds
½ tbsp Jeera/Cumin Seeds
1 tbsp Kitchen King Masala (optional)
1 tsp Turmeric Powder
¾ tbsp Red Chilli Powder
Salt to taste

My Portion of Stuffed Baingan

My Hubby's Portion of Stuffed Okra

Method:
Grind all the ingredients without adding any water and keep it aside.
Heat oil in a pan and add jeera and bay leaves.
When jeera starts spluttering add chopped onion and fry them till they turn transparent.
To this add chopped tomatoes and cook till they become tender.
In a mean while, slit small baingan and okra in mid way and stuff them with ground masala.
Arrange them in pan and cook them covered in medium flame.
When they are half cooked turn them over and add cream and any remaining ground masala powder.
Again close the lid and cook them in medium flame till they are done.
Garnish with chopped coriander leaves and serve hot with rice or roties.

Stuffed Baingan & Okra served with Boiled Rice

Final Verdict:
Mmm…. It was really good to eat my favourite veggie after long time. They were just perfect. While the baby brinjals were tender, okra was crisp and yummy. Because there was hardly any oil being used while cooking it was not just tasty but healthy too. Quite satisfying dish.

Note:
You can also add ginger and garlic paste while cooking. I omitted them because of other masalas being used in stuffing. So I didn’t wanted the masalas to clash with one another, just to blend well.

Stuffed Baingan & Okra served with Boiled Rice

Gobi Mutter Masala

After long weekdays of hard work and busy schedule I feel like taking small break from my loved kitchen and just be lazy for some moments, and usually its Friday nights in my case. We usually end up eating junk food on friday nights, most of the times its pizza and chips with liters of Coke... I know, I know... I feel bit guilty about eating junk food but hey, cant help it sometimes.
But this friday night I wanted to cook something nice. No, it's not because I took a break from office work and came home early or I was tired of eating junk food. Its because of a very "special member" whom we brought home after our usual window shopping at shopping mall close to our office. I wanted to get my hands on this special member from the day I came here and looking for "him" in every possible places I could think of. Atlast I did mange to get him:)
Well my friends, this special new member in my kitchen is "Earthenware". At my Ajji's Place, my grandma always used to cook food using earthenware pots. No food cooked in any sophesticated, glamourous kitchen and brand new utensils can match the taste and magic of food cooked in simple earthenware pots. I love how cooking ties us to the past. I was thrilled to see it in shop window and literally dragged my poor hubby with me before anybody else could get their hands on it. I couldn't wait to get home and start cooking in it although I was dead tired. I turned my back to my favourite fast food joint and as soon as we reached home straight away I tied my apron and started cooking:)

Gobi Mutter Masala cooked in Earthenware

Ingredients:
1 medium siz5e Cauliflower/Gobi
1 cups green Peas
1/2 cup Tomato Ketchup
2 inch Cinnamon Stick
4 Cloves
1/2 tsp Aniseed
2 tbsp Oil
Salt to taste

To Grind Together:
2 medium Onions
5-6 flakes Garlic
1 tsp Jeera/Cumin seeds
2 tsp Coriander Seeds
1 inch Ginger
10-12 Cashew nuts
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp Kitchen King Masala
1 tsp Amchur/Dry Mango Powder
1/2 tsp Turmeric Powder
2-3 Green Chillies

Gobi Mutter Masala

Method:
Cut Cauliflower into big pieces, wash well and boil it in water along with Green Peas and salt.
Grind masala to a coarse paste and keep it aside.
Heat oil in a pan; season it with cinnamon, clove and aniseed.
To this add ground masala and fry it in medium flame till oil separates from it.
Mix boiled vegetables and enough water.
Cook till the gravy turns fairly thick.
Add Tomato ketchup and mix well.
Remove from flame after 2-3 minutes and garnish with coriander leaves.
Serve hot with rice or paratas.

New Member in my Kitchen

Final Verdict:
Cooking in earthenware was magical for me. Gobi Mutter was moist, tender and flavorful. It looked rustic, simple and delightful and tasted heaven. Best thing is cooking in clay pot has nutritional benefits as well because it is especially suited to low-fat cooking. Me and my hubby enjoyed our dinner cooked in this pot so much that we are now planning to buy some more of them:)

Gobi Mutter Masala

Note:
Remember to soak earthenwares in water for atleast half an hour before cooking.
Some clay pots, both glazed and unglazed can contain lead and cadmium. So be careful before you jump into buying them without checking and buy them only if they are made by a recognized manufacturer or sold at a reputable store and also have labels that clearly say "No lead or cadmium."

Gobi Mutter Masala

Green Peas and Cabbage Palya

Palya is a side dish prepared with all varieties of vegetables. This is a dry dish which can be mixed with rice and eaten, or can be eaten with chappathis. Most people eat Palya with the Rice and Saaru(Rasam), or Rice and Huli as a side dish. For me its a best diet food because it hardly needs any oil and masala. Because you stir fry them it retains all its nutrients and tastes really good at a same time. Here is a recipe for preparing Cabbage and Green peas Palya. Very easy to cook and takes very little time.

Green Peas and Cabbage Palya

Ingredients:
1/2 head Cabbage, slice it thinly
1/2 cup boiled green peas
3 green Chillies, slit
1/2 tsp Turmeric Powder
1 tsp Mustard seeds
1 tsp Urad Dal
1 Dry Red Chilli
1 tsp chopped Coriader leaves
2 tbsp Oil
Salt to taste

Green Peas and Cabbage Palya

Method:
Heat the oil in a saucepan. Add Mustard seeds, Urad Dal, Red Chilli and allow to splutter.
Then add green chillies and fry for few seconds.
Add cabbage, salt, turmaric powder and little water. Cover the pan and cook for about 10 minutes, or until the cabbage is just soft.
Now add boiled green peas, salt and simmer for 5-8 minutes.
Garnish with coriader leaves and serve hot with Chapatis/Rice.

Green Peas and Cabbage Palya

Balekai Palya (Plantain Subji/Curry)

Painting of Plantain

In Mangalore, my native, you will always find one or more Banana plants growing in backyard. Plantain is the one which you will find in everyday use, be in its leaves, flower or fruit. There must be some hundreds of recipies for cooking plantain and everytime you will stumble on more recipes. For me its a best substitue for Potatoes(except when it comes to peeling its skin). In my cooking espcially South Indian recipes I use them quite a lot. Yesterday I made Avial and Balekai Palya for dinner. They taste heaven with rice and ghee.

Balekai Palya

Ingredients:
2 cups of Plantain, peeled and cut into cubes
1/2 cup of grated coconut
1 big Onion, sliced thinly
Few Coriander leaves, chopped
1/2 tsp Tarmaric powder
Salt to taste
1 tbls Oil

To Grind to Smooth Paste
1 tblsp Jeera/Cumin seeds
2-3 Green chillies (According to taste
2-3 garlic cloves
1 small Onion

For Seasoning:
1 tsp Mustard
1 tsp Urad dal
1 Dry red chilli
2-3 Galric cloves, chopped
1 tbls Oil

Balekai Palya

Method:
Cook diced Plantain in a cup of water with salt and tarmaric powder till it becomes tender.
In a mixi grind all the ingredients mentioned above to smooth paste with as little water as possible.
In a kadai season all the ingredients till they splutter.
To this add sliced onions and garlic pieces and fry tillthey turn golden yellow.
Add cooked plantain to this and ground paste.
Mix them well and cook in medium flame till all water is absorbed.
Garnish them with coriander leaves before serving.
Serve hot with chapaties or rice.

Balekai Palya served with Rice

Chat-Pata Baby Potatoes

Yeaterday I felt like cooking some chat-pata curry and whenever i think of it first thing comes to my mind is red hot chilli, tarmarind and jaggary. So I tried this new recipe and voila...it turned out to be a hit with K. Its avery simple to make and takes vey less effort... So here is the recipe...

Chat-pata Baby Potatoes

Ingredients:
1 finely chopped Onion
2 chopped tomatoes
8-10 baby potatoes, boiled and peeled
1 tbsp thick tarmarind extract
Fresh finely chopped coriander leaves
5-6 Dry red chillies
4-5 Tblsp of Jaggary
4-5 flakes of garlic
1 Tblsp Jeera/Cumin seeds
Salt to taste
1 Tblsp Oil

Ingredients for Chat-pata Baby Potatoes

Method:
Take a spoon of oil in a pan and add onions till they turn translucent.
Add chopped tomatoes and cook for another few minutes.
Crush red chillies, garlic and jeera and add this to the pan
When the masala leaves its aroma add tarmarind juice, jaggary and salt and mix well.
Make small pores with fork on boiled n peeled baby potatoes so that it absorbs the curry well. Add them to the masalas and cook them in medium flames for 15-20 minutes.
Remove from flame and garnish with fresh coriander leaves.
Serve hot with roties or rice.

Chat-pata Baby Potatoes

Tip:
You can make your own variationa by adding or removing some other ingredients.