A  Quick and Easy Recipe

250 gms. Potatoes (skinned, diced and then boiled);

2 tablespoons ghee or oil (Ghee preferred);

¼ teaspoon ghee or oil (Jeera);

A pinch of powdered Asafetida (Hing );

1 teaspoon dry Coriander powder (Dhania powder);

1/8^th teaspoon turmeric (just a little on the tip of a teaspoon);

1 teaspoon Chaat Masala;

1 teaspoon Dry Mango Powder (Amchur);

½ teaspoon chili powder or to your taste;

1 teaspoon Garam Masala;

Salt to taste.

A few sprigs of Fresh Green Coriander leaves (plucked off the stalks and chopped fine).

Method:

Heat the ghee on a high flame taking care not to let it smoke;

Add A pinch of powdered Asafetida (Hing ) and the cumin seeds (Jeera),

When the seeds begin to splutter:, add the boiled and diced Potatoes,

Fry for a few seconds,

Add: 1 teaspoon dry Coriander powder (Dhania powder);

1/8^th teaspoon turmeric (just a little on the tip of a teaspoon);

1/8^th teaspoon turmeric (just a little on the tip of a teaspoon);

1 teaspoon Chaat Masala;

1 teaspoon Dry Mango Powder (Amchur);

½ teaspoon chili powder or to your taste;

1 teaspoon Garam Masala;

Salt ;

IMMEDIATELY REDUCE THE FLAME TO LOW;

Gently stir the contents of the cooking vessel to ensure all the Potatoes are well-coated with the masalas,

Then raise to medium flame, cover vessel and let cook for a minute or so.

Take care that the potatoes do not stick to the bottom of the pan or burn,

Put the flame off and sprinkle the Potatoes with fresh coriander and mix.

Pack up your office lunch to eat with any unleavened bread of your choice.

A quick and easy recipe for people in a hurry.

15-Minute-Cumin-Potatoes – Jeeraloo, are an office favourite at Dhiraj’s work-place. The recipe from start to finish takes 15 minutes or less and is very easy to make.

Dhiraj Srivastav resides in Mumbai away from his parents and other members of his joint-family. Over a period of time he has developed tasty Vegetarian recipes that take 15 minutes or less to cook. The girls in the office including yours truly, now await Dhiraj’s daily lunch box.

Today we had his specially made 15-Minute-Cumin-Potatoes — Jeeraloo (in Hindi) and 5-grain purees, soft, tasty yum purees to go with the potatoes.

The 15-Minute-Cumin-Potatoes – Jeeraloo is best with purees but taste delicious with any unleavened bread — Roti, Chapatti, Tortilla, Phulka, Dhebras.

INGREDIENTS:

250 gms. Potatoes (skinned, diced and then boiled);

2 tablespoons ghee or oil (Ghee preferred);

1” inch piece of Ginger root, peeled and cut fine;

1 teaspoon cumin seeds;

2 small onions, chopped;

2 small tomatoes, chopped with skin and seeds;

1/8^th teaspoon turmeric (just a little on the tip of a teaspoon);

½ teaspoon chili powder or to your taste;

1 teaspoon Dry Mango Powder (Amchur)

salt to taste.

Three sprigs of fresh coriander, (remove leaves and chop them).

Method:

Heat the ghee on a high flame taking care not to let it smoke;

Add the cumin seeds (Jeera),

When the seeds begin to splutter:

Add the green chilies and Ginger,

Fry for a second or two,

Add the chopped onions,

Fry till golden brown,

Add chop tomatoes, Turmeric and chili powders,

Fry for until the tomato softens, mash the mixture while frying,

Add dry mango powder (Amchur) and salt,

Stir for a second or two,

Lastly add the boiled and diced potatoes,

Stir till potatoes are well coated with the fried mixture,

Add fresh coriander,

Mix,

Cover and cook for about 2 ½ to 3 minutes; taking care that the potatoes do not stick to the bottom of the pan or burn,

Take off the heat.

The potatoes are ready to pack for your office lunch.

(Okra and Potatoes, Stir Fried)

Bhindi and potatoes, cooked the Sindhi way is a great favourite of my niece. Sindhi Bhindi was the first vegetarian dish the child ate without a fuss and in fact, asked for more……and that from a Parsi child?!

Niloufer Dadina  successfully tried the Sindhi bhindi Recipe on November 3, 2017. Her Comment: “Tried your Shindhi lady fingers today, YUm……. Send me more”

RECIPE

Serves 2

PREPARATION TIME:  5 minutes

COOKING TIME: 12 minutes

Cooking vessel: Large frying pan.

INGREDIENTS:

2 Large Potatoes (peeled) any firm variety;

500gms. Bhindi (Okra);

2 tablespoons peanut oil or any preferred cooking medium;

¼ teaspoon each of Rai (Mustard seeds), Jeera (Cumin seeds), Methi (Fenugreek seeds);

About 7 curry leaves;

2 green chillies or as per taste;

¼ teaspoons each, Amchur (dry-mango powder) or juice of half a lime

¼ teaspoon Jeera (Cumin);

1/4 teaspoon Salt.

Method:

PLEASE DO NOT USE ANY WATER IN THIS RECEPIE.

1. 1. Dice the potatoes into 0.5 cm x 0.5cm pieces. Place them in a bowl of water so they don’t turn brown.
   2. Cut the okra horizontally into 1

      

      cm pieces. Discard the head and tail.

   3. Pour one tablespoon oil in the frying pan and put on a high flame on the stove to heat.
   4. Drain the potatoes in the meantime.
   5. To check if the oil is heated, hold your palm 10” above the pan. If you can feel the heat at that distance, it is hot enough.
   6. Once the oil is well heated but not yet smoking, put the potatoes in for frying.
   7. Move the diced potatoes round in the pan to be properly coated with oil.
   8. Cover the pan. Let potatoes cook for 1 minute.
   9. After a minute add a pinch of table salt and a pinch of cumin (Jeera) powder.
   10. Reduce heat. Stir the potatoes to coat with this seasoning.
   11. Let it cook in covered pan. You know the potatoes are cooked when they break easily if poked with a spoon.
   12. Remove the potatoes from the pan. Leave the pan on the stove.
   13. Add another tablespoon of oil. Bring once more to a high flame.
   14. Add to the oil: ¼ teaspoon mustard seeds (Rai); ½ teaspoon cumin (Jeera)

       

       seeds; ¼ teaspoon Fenugreek (Methi) seeds; a few Curry Leaves, two or three Green Chilies split lengthwise or adjust as per taste. I normally slit the chilies and discard the rib and seeds from the inside and use only the skin.

   15. When the seeds start to splutter, add the Bhindi (okra).
   16. Sprinkle the Bhindi (okra) with a large pinch of salt.
   17. Fry for two minutes, moving the vegetable around from time to time.
   18. Add the fried potatoes.
   19. Add a large pinch of cumin (Jeera) powder                                               
   20. Stir around to mix the vegetables.
   21. Cover and let cook on a low flame. Normally less than 5 minutes.
   22. Once the Bhindi (okra) is cooked, put the stove off.
   23. Taste and adjust the seasoning.
   24. Sprinkle a large pinch of Amchur (dry-mango powder). If not available, squeeze the juice of ½ a lime on the vegetable.
   25. Your Sindhi Bhindi is ready to eat.