Palakoora pappu or Indian spinach gravy

Quick, easy and tasty approach to make palakoora pappu or spinach thavve

Ingredients -

1. Frozen spinach 2 cups ( washed and ready to use)
2. Toor dal / khandhi pappu - 3/4 cup
3. Onion - 1/2 chopped
4. Green chillies - 2 or 3 depending on spice level (finely chopped)
5. Tamarind paste - 1 tablespoon
6. Ginger - 1/2 inch finely chopped
7. Garlic cloves - 2 finely chopped
8. Cilantro - 1/4 bunch
9. Red chilli powder - 1/2 teaspoon
10. Salt as needed
11. Turmeric - 1/2 teaspoon
12. Ghee - 2 tablespoons
13. Asofaetida - pinch
14. Mustard seeds - 1 teaspoon
15. Cumin/Jeera - 1 teaspoon
16. Curry leaves - 6
17. Water - 2 cups

Method -

1. Clean toor dal thoroughly with water.
2. In a pressure cooker, add toor dal, water, spinach, onions, green chillies, ginger,galic,tamarind paste,turmeric, salt,red chilli powder and cilantro. Mix well and add 2 drops of ghee before the lid is closed.
3. Place the cooker on the stove and cook for 3 whistles.
4. Once the steam has evaporated, add the seasoning.
5. For seasoning, heat the ghee, add asofaetida,mustard,cumin,curry leaves and as they splutter, add the seasoning to the pappu in the cooker.

Enjoy the quick and easy pappu with rice or roti !

Bendakaya vepudu / Bhindi Fry / Bendekaayi Palya

Ingredients -

1. Okra - 1 Kg
2. Onion - 1 small
3. Olive Oil - 2 table spoons
4. Mustard - 1 tea spoon
5. Cumin/Jeera - 1 tea spoon
6. Cilantro/Coriander leaves - 1/4 bunch
7. Curry leaves - 6
8. Red chilli powder - 1 tea spoon
9. Turmeric - a pinch or 1/4 tea spoon
10. Salt as needed
11. Asofaetida - a pinch

Method -

1. Heat the oil in a wide non-stick pan ( I emphasize on a wide pan as the taste and texture varies with the steam and moisture)
2. Add asofaetida, mustard, cumin and as they splutter, add curry leaves
3. Ensure that the spices do not get charred. Add finely chopped onions.
4. Once the onions turn brown, add the cut okra to the mixture.
5. Using a spatula, keep frying the vegetable to remove the sticky nature of the okra pieces.
6. After 5 minutes, close the lid of the pan and let it cook for 15 minutes. Keep stirring in between every 5 minutes to avoid charring. Closing the lid is important to retain the moisture of the okra pieces.
7. Once the okra pieces are well fried and cooked, add turmeric, salt, chilli powder and coriander leaves, mix thoroughly and close the lid for 5 minutes.
8. Stir the mixture again and close the lid for 5 more minutes.
9. Switch off the heat and let it remain closed for 10 minutes before you serve.

The perfect taste of this curry is achieved by balancing the frying and cooking methods.
Okra is rich in Vitamin K and is known to be essential for the synthesis of the sphingolipids, and therefore proper brain and nervous function.

Serves taste and nutrition !