Aloo Bhindi Masala With Peanut Powder

Aloo Bhindi Masala is an easy recipe which is a perfect side dish for chapati , roti.

A little story time before Aloo Bhindi Masala. My father is a civil engineer. Whenever I had holidays, I would go along with him to the site where his current project was then happening. The place was noisy, vibrant with all sorts of people. The granite tiles those days were laid by skilled North Indian men in all of my fathers projects. My father always tells no one can lay granite like they do. It was true. Their precision was unbeatable and flawless. Laying tiles is an art. There was something that moved me everyday during lunchtime. Their lunch was the same everyday. They brought their lunch covered in a news paper. These men had rotis with 5-6 fried green chillies on the side. That was it. Every evening after work, they would buy the same veggies everyday from a shop nearby. Onions, potatoes (lots of it), tomatoes and green chillies. No other veggies or fruits. Once in a while they would buy Bhindi. Potatoes meant sustenance. Potatoes were cheap, filling and tasty. They cooked once a day at night. They made excellent rotis. Their families were back in their villages. They all would show me pictures of their children from their wallets. They were very happy, kept talking, joking and worked hard. Last year, one of the tile layer whom I knew very well came to see my father as he was unwell. His name is Somnath. He now has a tile laying company in Coimbatore which employs 20-25 people. Now that’s an awesome achievement. He speaks excellent tamil after all these years. I still remember him having a pencil all the time at the back of his ears. What a craftsman. Every time I make Aloo and Bhindi, I think about Somnath.

Here are the things you can buy online for making this recipe

Granite Kadhai with Lid https://amzn.to/3IVtqcD Cold Pressed Peanut (Groundnut) Oil https://amzn.to/3HfwD6c High Curcumin Lakadong Turmeric Powder https://amzn.to/34mwVJQ

Here is the video of how to make Aloo Bhindi Masala

This is how I do my Aloo Bhindi Masala.

Cut the Bhindi about 1.5 inches long for Aloo Bhindi Masala. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.

After 15 minutes, It should be well cooked and no more slimy. Set aside.

In the same pan add in the diced potatoes and fry for a minute. Sprinkle little water and cook the potatoes till fork tender. Set aside.

Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.

Add in the finely chopped onions and sauté until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.

In the mean time crush and puree the tomatoes in a blender.

Add in the ginger garlic paste and the pureed tomatoes.

Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.

Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.

When the curry is simmering, powder some roasted peanuts in a blender. Set aside.

Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat. Aloo Bhindi Masala is ready.

Serve Aloo Bhindi masala hot with roti/chapati.

Here is a printable Aloo Bhindi Masala Recipe.

• 250 grams bhindi / ladies finger
• 2 - 3 medium sized potatoes
• 2 tablespoon plain curd / yogurt
• 4 tablespoon peanut oil (divided)
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 1 cup onions, finely chopped
• 4 ripe tomatoes, pureed
• 2 teaspoon ginger garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon salt
• 1/4 cup roasted peanuts
• 3 sprigs coriander leaves

1. Cut the Bhindi about 1.5 inches long. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.Set aside.
2. In the same pan add in the peeled and diced potatoes and fry for a minute. Add in half a cup of water and cook until fork tender. Set aside.
3. Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.
4. Add in the finely chopped onions and saute until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.
5. In the mean time crush and puree the tomatoes in a blender.
6. Add in the ginger garlic paste and the pureed tomatoes.
7. Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.
8. Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.
9. When the curry is simmering, powder some roasted peanuts in a blender. Set aside.
10. Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat.
11. Serve hot with roti/chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Indian

• 250 grams bhindi / ladies finger
• 2 - 3 medium sized potatoes
• 2 tablespoon plain curd / yogurt
• 4 tablespoon peanut oil (divided)
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 1 cup onions, finely chopped
• 4 ripe tomatoes, pureed
• 2 teaspoon ginger garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon salt
• 1/4 cup roasted peanuts
• 3 sprigs coriander leaves

1. Cut the Bhindi about 1.5 inches long. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.Set aside.
2. In the same pan add in the peeled and diced potatoes and fry for a minute. Add in half a cup of water and cook until fork tender. Set aside.
3. Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.
4. Add in the finely chopped onions and saute until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.
5. In the mean time crush and puree the tomatoes in a blender.
6. Add in the ginger garlic paste and the pureed tomatoes.
7. Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.
8. Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.
9. When the curry is simmering, powder some roasted peanuts in a blender. Set aside.
10. Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat.
11. Serve hot with roti/chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/aloo-bhindi-masala/

Mushroom Pepper fry – Kalan Milagu Varuval recipe. Easy and quick recipe for South Indian Tamilnadu style Kalan Milagu Varuval. With step by step pictures / images and video. Bachelor friendly recipe.

Mushroom Pepper Fry also called as kalan milagu varuval is an easy side dish had for lunch along with rice. The heat from the pepper and the texture of mushrooms makes this dish very hearty. This is one of my favorite everyday dishes that I do very often. My father in law loves mushrooms and this is one dish that he asks me to do whenever he visits us. Do try this at home.

Here is the video of how to make Mushroom Pepper Fry Recipe

Click the link below to find the recipes on the site that uses the main ingredient as Mushroom. Mushroom Recipes Black Pepper Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Tri Ply Thick Stainless Steel Pan Non-Stick Fry Pan with lid Mortar and Pestle – Granite Tellicherry Black Pepper

Here is how to do Mushroom Pepper Fry – Kalan Milagu Varuval Heat oil in a pan and add in the finely chopped ginger and finely chopped curry leaves. You definitely want to chop the curry leaves. The chopped curry leaves imparts a fine flavor in every bite. Fry for half a minute in low flame.

Add in the chopped onions and the cleaned and sliced mushrooms. Add the salt. Let it cook on medium flame for 15 minutes. Keep sauteing. Don’t add any water. The water from the mushrooms will cook it down.

Grind the pepper and fennel seeds in a mortar and pestle. Add it to the pan. Saute for a good 2-3 minutes for the pepper to nicely permeate the mushrooms.

Finally add in a tablespoon of ghee and roast for a minute. The ghee adds a superb aroma and flavour.

Serve kalan milagu varuval hot with rice.

Main Ingredients for Mushroom Pepper Fry – Kalan Milagu Varuval

• 1 tablespoon peanut oil

• 1 tablespoon ghee

• 1 inch piece ginger, very finely minced

• 2 - 3 sprigs curry leaves, finely chopped

• 2 onions, finely chopped (about 1 cup )

• 200 grams button mushrooms, sliced

• 2 tablespoon black pepper. ground in a mortar-pestle

• 1 teaspoon fennel seeds, ground in a mortar-pestle

• 1/2 teaspoon salt

• Heat oil in a pan and add in the finely chopped ginger and finely chopped curry leaves. You definitely want to chop the curry leaves. The chopped curry leaves imparts a fine flavor in every bite of this Mushroom Pepper Fry. Fry for half a minute in low flame.

• Add in the chopped onions and the cleaned and sliced mushrooms. Add the salt. Let it cook on medium flame for 15 minutes. Keep sauteing. Don’t add any water. The water from the mushrooms will cook it down.

• Grind the pepper and fennel seeds in a mortar and pestle. Add it to the pan. Saute for a good 2-3 minutes for the pepper to nicely permeate the mushrooms.

• Finally add in a tablespoon of ghee and roast for a minute. The ghee adds a superb aroma and flavour to the mushroom pepper fry.

• Author: Kannamma - Suguna Vinodh

• Prep Time: 5 mins

• Cook Time: 20 mins

• Category: Side Dish

• Cuisine: South Indian