After a tiring day at work, when I return home, I always wonder what is there to fill my tummy. I feel so much tired and exhausted that I don't feel like cooking. Most of the times I just come home and go to bed. I close my eyes and always wish I had a jinie who would say " Jo hukum mere aka ", and give me whatever I wish to eat.
But alas, dreams are dreams. When I get this thought and open my eyes, I know that if I go to bed my family will be hungry. They are so much dependent on me... Yes, I mean to say for food, Obviously!
I always try to cook easy recipes after coming back from work. Moreover, I try to innovate them and get a new taste into it, because I myself get bored of the same taste every other day. Like I added soy sauce to the Bhendi subzi... Yes, the taste was also good. Why don't you people try this out and let me know how it turns?
Ingredients:
20-25 bhendi / Ladyfingers
1 medium sized onion (chopped fine)
1 tomato (chopped fine)
4-5 garlic flakes (chopped fine)
1 tsp soy sauce
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 inch piece of tamarind
1/2 cup water
Oil for frying
Salt to taste
Procedure:
Wash the ladyfingers and dry them using a kitchen towel.
Chop the stem of ladyfingers.
Then cut the ladyfingers length wise and then cut into 1 inch pieces. Keep aside.
In a kadai/wok, add 2 tablespoon oil. When it heats, add chopped onion and fry till onion turns pinkish.
Add the chopped garlic pieces, cover the kadai for 5 Min's. Now open the kadai and stir. Add chopped tomato, stir and fry for 10 Min's.
Add the masala's, namely red chilly powder, turmeric powder, coriander powder and mix them together.
Add the soy sauce and stir the mixture.
Now add ladyfingers and stir properly.
Add the pinch of tamarind piece.
Add 1/2 cup water, mix and cover the kadai till the lady fingers get cooked and the water evaporates.
Add salt to taste and mix well.
Serve with rice or rotis.
Note: In order to avoid the ladyfingers from becoming sticky, add 1 inch tamarind piece.
If needed add more water, but make sure that all water evaporates.
If water is not added, cook the ladyfingers by keeping the kadai covered and stirring occasionally.
