Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) Recipe

The first time we had this curry, my best friend and I went straight to the seventh heaven! There is something really heavenly about the flavour of ladiesfinger in a creamy, mild yoghurt gravy, laced with traces of spice.

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy)

And since she and I both share a love for cooking, we HAD to try cooking this recipe at home. She tried it first, and it was a huge success. So we cooked it the next time at one of our cooking stayovers. 

Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy)

Recently, I made this curry for my in-laws (hubby doesn't like ladiesfinger) as a change from the regular ladiesfinger sabzi. They liked it too and having given the recipe enough tries, I am putting it up to share.


Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Serves: 4

Ingredients:

4 tbsps peanut oil (divided)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida (hing)
6-7 curry leaves
2 green chillies thinly sliced
2 tsps skinless split black gram (white udad dal)
2 medium onions finely chopped
1/2 tsp turmeric powder
1 cup yoghurt
2 tbsps gramflour (besan)
1 cup water
200 grams ladiesfinger (okra) sliced into 6-7 slices per okra
Salt to taste 

Method

In a deep frying pan (kadhai) heat 2 tbsps oil and sautee the ladiesfinger with some salt till they are done. This takes about 10 minutes on a medium high flame. They will turn soft when done and lose their stickiness. Remove and keep aside. 

Whisk together the yoghurt, gram flour and the water to make the base for the gravy. Make sure there are no lumps. Keep aside.

Heat the rest of the oil and temper with mustard, cumin, asafoetida and curry leaves. Lower the flame to medium high and add the green chillies and fry for about 10 seconds.

Keep the flame on medium high. Add in the udad dal and fry till it turns reddish brown. Now add the chopped onions and turmeric powder and fry. Keep frying till the onions release the oil, indicating that they're done.

Now add in the yoghurt mixture. Bring to a boil. Lower the flame, add in the ladiesfinger and cook for 5 minutes on a low flame. Add salt to taste. You can adjust the consistency of the gravy if you want by adding water.

Serve hot with parathas or steamed ric
 

Delhi ki Paranthe wali Gali ke Paranthe Recipe (Spicy Flatbreads Recipe)

A few years ago when I was about 12 years old, I saw a T.V. food and travel show episode on Delhi's very famous Paranthe wali Gali. I was fascinated on finding out that there is a whole lane of just parantha walas! One of the parantha walas interviewed on the show demonstrated the recipe of his very popular paranthas and I immediately noted and made this recipe the same day.

Delhi ki Paranthe wali Gali ke Paranthe

I have tried this recipe many times over the years and am in love with these crisp, flaky and spicy paranthas. Though these take some more effort to make than our regular paranthas, they are really worth the little extra effort. This step-by-step recipe with pictures should make it easier to make them. The paranthas can be eaten for breakfast, lunch or dinner.  They are best served with Amul butter and eaten as is or with some yummy dal makkhani.

Delhi ki Paranthe wali Gali ke Paranthe

Delhi ki Paranthe wali Gali ke Paranthe Recipe

Preparation Time: 30 minutes

Making Time: 5 minutes for each parantha

Serves: 4

Ingredients:

For the dough

3 cups whole wheat flour

2 tsps oil

A pinch of salt

1 1/2 cups water

For the spice mix

2 tbsps salt

2 tbsps red chilly powder

2 tbsps garam masala powder

Ghee or oil to apply on the paranthas when rolling them out

Ghee or oil for shallow frying the paranthas

Method

For the dough

Mix the salt and the oil in the whole wheat flour using your fingers. 

Keep adding in the water slowly and knead a firm dough.

Cover and let it rest for about 15 minutes.

For the spice mix

In a bowl mix together the salt, red chilly powder and the garam masala well.

To make the parantha

Make a ball of the prepared dough about two inches in diameter.

Delhi ki Paranthe wali Gali ke Paranthe: Step 1

Flatten in and roll out a thin flatbread of about 6 inches in diameter

Delhi ki Paranthe wali Gali ke Paranthe: Step 2

Now take 1 teaspoonful of ghee or oil and spread it well all over this rolled out dough.

Delhi ki Paranthe wali Gali ke Paranthe: Step 3

Now take the spice mix and spread it liberally all over the rolled out dough. 

Using your fingers mix it with the oil so that the spice mix sticks to the dough well. 

Delhi ki Paranthe wali Gali ke Paranthe: Step 4

Next, make horizontal and vertical cuts about an inch apart from each other on the parantha such that you get squares.

Delhi ki Paranthe wali Gali ke Paranthe: Step 5

Start stacking these squares on top of each other.

Delhi ki Paranthe wali Gali ke Paranthe: Step 6

You will get a pile like this.

Delhi ki Paranthe wali Gali ke Paranthe: Step 7

Now, flatten out this stack to make it ready for rolling out the parantha.

Delhi ki Paranthe wali Gali ke Paranthe: Step 8

And roll out a parantha. Don't worry much about getting a perfect round shape, it will look like this!

Delhi ki Paranthe wali Gali ke Paranthe: Step 9

Heat ghee or oil on a flat girdle (tawa). 

Place the parantha on it and lower the flame to a medium high. 

Shallow fry the parantha till it is golden-brown and crispy on one side (as seen below).

Delhi ki Paranthe wali Gali ke Paranthe: Step 10

Flip over and fry till golden-brown on the other side too. 

Serve hot with a dollop of butter!

Delhi ki Paranthe wali Gali ke Paranthe: Ready to Eat!