Ganga -Gomti is the title of my blog because my cooking is the reflection of the cuisine of eastern Uttar-Pradesh.My mom's journey from Ballia to Lucknow is reflected in her cooking and Ballia is a small city situated on the banks of holy river Ganga while Lucknow is the capital city of U.P. situated on the banks of river Gomti.Now I live in Chicago which is on the banks of mighty Lake Michigan,still the influence of Ganga-Gomti cuisine is predominant in my cooking even today!
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Turai ke chilke aur aalu ki sukhi sabzi
Turai ke Chilke aur Aalu ki Sukhi Sabzi
Very simple and interesting this sabzi is, made from the peel of turai and some red potato. Here I used Chinese Okra, the skin of this is hard and has sharp lines and so it does not become mushy in cooking process. And thus a great crispy fried potato sabzi gets ready which goes good with steamed rice, chapati and Tadka wali plain toor dal.
Sabzi cooking in the pan
Ingredients:
Red potato-2-3
Peel of turai- washed and chopped-1 cup
Fenugreek seeds or methidaana-1 tsp.
Whole red chilli dried-3
Salt
Oil-3-4 tbsp.
Procedure:
Cut vegetables as shown in the picture.
Heat oil in a pan or kadai and add methidaana,
When it gets dark brown, add broken whole red chilli.
Stir for a moment and add potato and turai peel.
Add salt, cover and cook on medium heat for about 6-7 minutes.
Open the lid and stir.
Fry it crisp on low medium flame till both peel and potato turn crisp and have a nice golden brown color.
Enjoy.
Sorry I forgot to take a picture of cooked sabzi, oops!
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