Bhendi/ Okra Pepper Fry

Okra is also known as lady's finger in India. The okra we get back home is longer (around 10cms) and lighter skinned.( http://en.wikipedia.org/wiki/Okra)  My familiarity with the small okra has been only after I left India.I love okra and I make several different types of dishes with it. But when I want bulk and the recipe has to be quick and easy, I make bhendi/okra pepper fry. The main ingredient that gives its name and flavor is the freshly ground pepper. I use a little more than usual of it in this dish. You can reduce the quantity  based on your spice level. I also use lots of onions as it gives bulk to the dish and I like the onions saut�ed with pepper.

Servings: 4

Ingredients:

Okra: 1 lbs
Onions: 3 medium
Black Pepper powder: 1 tbsp freshly ground
Coconut oil: 1tbsp
Salt for taste.

Method:

Slice onions lengthwise and keep aside. Partially Chop of the stem of the okra without reaching the flesh of the okra. Now make 2-3 vertical incomplete slits along the length of the okra without slitting it completely.

In a saut� pan/ wok heat oil. Add the sliced onions and saut� on medium flame until the onions start wilting.

Now add the cleaned and slit okra. Reduce the flame and let it cook until okra is tender. Make sure you saut� in between otherwise the onions can get burnt. 

Once the okra is tender add freshly ground pepper powder and salt and saut� for 2 mins until it gets coated well.

Serve hot with rice or chapati.

Cooking made easy:

• Do not cover okra and onion while cooking as it leaves water. This will turn the dish into mush.
• Always add salt at the end as addition of salt also makes the onions leave water, again making the dish watery.
• Add a few drops of additional oil if you feel it is too dry and fear burning the dish. Under such circumstances, you could keep the dish covered for few seconds and then again cook it uncovered. This allows you to take advantage of the moisture released by the onions to cook the okra.

Tip for healthy living:

Black pepper is harsh on the mouth but gentle on the stomach.It is supposed to have several health benefits that like aiding in digestion and preventing constipation.It also has antioxidant and anti-inflammatory properties.It supposedly also helps burn fat.A decoction of pepper and ginger is commonly used as a cure for sore throat and common cold.It definitely clears the sinuses.
Reference:
http://en.wikipedia.org/wiki/Black_pepper
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=74

Food for thought: 

The best and most beautiful things in this world cannot be seen or even touched- they must be felt with the heart.( Hellen Keller).

Methi Chicken ( chicken cooked with fenugreek leaves)

Methi Chicken has been one of my go-to recipes when I am in a rush and want to cook some chicken and make it quick.This dish also gives me my protein and vegetable in one pot ( without too many dishes to clean after cooking).I always have frozen methi leaves in my freezer and most of the time have some chicken with my basic marination of lemon,salt and pepper. The recipe below though has been made with fresh methi leaves as I recently had been to the Indian store.

Servings: 4

Ingredients:

Chicken : 2 lbs
Methi ( fenugreek) leaves: 1 small bunch
Oil : 1 tbsp ( I use coconut oil)
Onions: 2 medium chopped fine
Ginger-garlic paste: 1tbsp
Green chillies: 4-6medium ( depending on your spice level)chopped fine
Haldi(turmeric): 1tsp
Garam masala powder: 1 tsp
Yogurt : 1/2 cup
Cilantro leaves: 1 tbsp chopped fine
Salt to taste

Method:

Clean chicken, cut it into medium size pieces and keep aside.

Pluck methi leaves from it's stems, clean and keep aside.

Heat a saut� pan with 1tbsp oil, add chopped onion and saut� until they start turning golden brown. Now add ginger-garlic paste and saut� for a minute. Add chopped green chillies, haldi and saut� for a minute. Add cleaned chicken pieces and saut� for 3-4 minutes.Add yogurt, mix well.Add the cleaned methi( fenugreek leaves), salt. Mix well, cover and let it simmer for 15-20 mins on low flame until the chicken & methi leaves are cooked. Add garam masala, mix well.

Garnish with cilantro leaves.

Serve hot with basmati rice or roti.

Cooking made easy:

While cooking chicken, generally there is no need to add additional water as the chicken leaves water. Therefore just keep the flame low and let it cook in its own juices. Add water at the end if needed.

Methi (fenugreek) leaves should always be plucked and not chopped. According to my mother, apparently chopping methi leaves makes it more bitter.

Freshly chopped ginger & garlic can be used in this dish instead of the paste.

Frozen methi (fenugreek) leaves can be used instead of fresh ones in the above recipe. If using frozen methi leaves, use 1 cup for the above recipe.

Tip for healthy living:

For centuries fenugreek leaves and seeds have been used in Indian cuisine and have been known for its medicinal properties. It apparently aids in digestion, helps blood purification and helps lower/maintain blood sugar levels in diabetics. It also apparently facilitates labor and helps enhance breast milk production. There is no conclusive scientific evidence for any of these claims.

References:

http://www.webmd.com/vitamins-supplements/ingredientmono-733-FENUGREEK.aspx?activeIngredientId=733&activeIngredientName=FENUGREEK
http://health.india.com/diseases-conditions/15-health-benefits-of-methi/

 Food for thought: 

Knowledge is Power ( Francis Bacon)