Saturday, 21 June 2014

Peg N Pig Kitchen - Bhendi Fry with Tomatoes and Onions

Happy weekend, friends!

It's a lazy Sunday morning. The vegetables seemed to look me in the eye and ask me, "When are you going to cook us?" Though I like lady's fingers (bhendi/bhendekai) vegetable, I feel lazy to cook it; that's because I need to first remove the gooeyness from the vegetable by roasting it, and then cook a dish.

This morning I decided to skip the boring part of roasting the bhendis; instead I deep fried them and made a dish. I served the dish with chappathis (Indian bread). Tasted good! :-)

200 gms lady's fingers (bhendi)
1 and 1/2 onions (or more)
2 large tomatoes
3-4 green chillies
2 tsps pav bhaji masala (or a mixture of amchur-garam masala-red chilli powder or sambar powder)
a pinch of turmeric
1 tsp shahi jeera (caraway seeds)
handful of curry leaves
salt as per taste
3 tblspns cooking oil (or more, as per need)
1 tsp cumin seeds
1 tsp mustard seeds
a pinch of hing

Chop bhendi and green chillies length-wise, and roughly chop tomatoes and onions. Heat oil in a pan, and fry the chopped bhendi till slightly golden. Remove from pan on to tissue papers to drain excess oil. To another pan, add two teaspoons of oil, hing, mustard seeds, and cumin seeds, and fry well. To this pan, add curry leaves, onions, green chillies, and tomatoes, and cook well. Add salt, pav bhaji masala powder, turmeric, and shahi jeera, and mix well. Add little water so that the masala powder doesn't burn. Close a lid on the pan, and let the curry cook. At the end, add fried bhendi, and quickly mix well. After cooking for 2-3 minutes, serve hot.

Ingredients for Bhendi Fry

Bhendi Fry in the making!

Monday, 9 June 2014

Peg N Pig Kitchen - Stuffed Capsicums in Tomato-Vegetable Gravy

I hope you had a good weekend. Did you try a new dish at your kitchen? Ah ha, you did! You must share the recipe.

On Saturday, we event to the market to purchase grocery, and wow, what do I see! Baby capsicums! These capsicums are smaller in size when compared to the normal ones. I bought 250 gms of this vegetable; my mind was already creating a recipe for stuffed capsicums. Of course, I can't let these babies sit cold in the fridge. On Sunday, I prepare the recipe, and the served the dish with hot puris. We loved the dish! Try it out, and let me know if you liked the dish as well.


250 gms small/baby capsicums
2 medium-sized potatoes (boiled, peeled, mashed)
1 medium-sized carrot (boiled, mashed)
7-8 french beans (boiled, mashed)
2-3 green chillies
Handful fresh coriander leaves (chopped)
1 inch (or less) ginger
2-3 garlic cloves
2 medium-sized onions (one finely chopped and one roughly chopped)
1 (or 1 1/2) tblspn pav bhaji masala
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek powder
1 tblspn cooking oil
A pinch of turmeric
A pinch of hing
salt for taste


Boil and mash potatoes, carrot, and beans, and keep it aside. Wash capsicums. Remove top part and seeds from capsicums. If the capsicums tend to tilt, cut a bit of the bottom. In a blender/mixer, grind ginger, garlic, coriander leaves, one onion, half the pav bhaji masala, and fenugreek powder. Don't add excess water. Add one part of this mixture to the mashed vegetables, and sprinkle required amount of salt, and then mix well. Stuff the capsicums with this mixture.

Heat a pan, add cooking oil, add hing, add mustard and cumin seeds, and roast well. To this tadka, add chopped onions and capsicum pieces (cut from the bottom part); fry well. Add the remaining portion of the ground mixture to the pan, add remaining stuffing mixture, sprinkle salt, and stir well. Slowly place the stuffed capsicums in the curry, ensure there is sufficient water in the curry, and then cover the pan with a lid. Let the capsicums cook in the steam. Keep stirring the curry occasionally and also check water level. Add water, if required.

The curry is cooked, when the capsicums seem soft. Serve hot with Indian bread or rice or any other dish.

Small capsicums stuffed with vegetable mixture

Stuffed capsicums served with puris