Vendakkai Rice/Ladyfinger Rice/Bhindi Rice

INGREDIENTS:

Cooked Rice -3 cups

Vendakkai - 20

Sesame oil - 2 Tbsp

Mustard -1/2 tsp

Urad dal - 2 tsp

Jeera -1 tsp

Peanuts ,broken - 1 Tbsp

Cashews - 6

Ginger Garlic paste - 3 tsp

Onion -1

Tomato -1 1/2 to 2

Water -1/2 to 1 cup

Lemon juice -1 tbsp(optional)

Masalas:

Coriander powder

Red chilli powder

Turmeric powder

Garam masala

Salt

METHOD:

1.Wash vendakkai and slice it into slightly thin pieces.

2.Heat Oil and add mustard,urad dal,jeera,peanuts and cashews.

3.Add sliced onions and saute well.

4.Add tomatoes and saute till it is cooked.

5.Add chopped vendakkai and cook with water till it gets cooked .I used a pressure cooker and cooked for 2 whistles.

6.When it's cooked add salt,masalas and mix well till the raw smell of masalas fades.

7.Add cooked rice and mix well.

8.Check for salt.Add lemon juice if needed.

 

Avarakkai Potato Poriyal/Broad Beans Potato Poriyal

                          

INGREDIENTS:

Avarakkai/Broad Beans -150 gm

Potato - 2

Mustard -1/2 tsp

Urad dal - 1 tsp

Jeera - 1 tsp

Hing -2 pinch

Curry leaves - sprig

Sesame Oil -2 Tbsp

Salt 

Coriander powder -1 tsp

Red chilli powder - 2 tsp

Turmeric powder - 2 pinch

Water - 3/4 cup or more for cooking vegetables

METHOD: 

1.Wash the broad beans and string it on both sides using a knife.

2.Chop the broad beans into small pieces.

3.Heat Oil and add all the tempering ingredients.

4.Add Chopped potatoes and saute well.

5.Add finely chopped broad beans and saute well.Add water and mix well.

6.Cover and cook till the vegetables are cooked properly.

7.Add all the masalas and salt.Mix well.

8.When raw smell of masalas dissappears,switch off the stove and serve hot.

Goes well with rice and rasam.