Bendakaya with tomatillo subzi (Bhindi/okra with tomatillo)

While I was looking around for Indian recipes using tomatillos, I came across this interesting recipe

http://www.foodandwine.com/recipes/indian-style-red-velvet-okra-and-tomatillos by author

and vegetable farmer Jack Staub. I  tried making the subzi and to suit to my family taste, I added some more spices.

About tomatillos, In my earlier post http://sitaruchulu.blogspot.com/2014/10/tomatillo-pappu-tomatillo-dal.html all the information is available.

As bhindi is cooked in tomatillos which are rather tangy, the usual stickiness is not there. This is a very good combination of tomatillos and bhindi.


 

 

Ingredients:

•      20 bendakayalu (bhindi)
•      15 to 20 tomatillos
•      2 large tomatoes
•      1 cup onion (chopped)
•      1 or 2 green chile (either slit lengthwise or finely chopped)
•      1 Tbsp. ginger (grated)
•      1/2 tsp. turmeric powder
•      1/2 tsp jeera seeds
•      1 Tsp. dhania powder (coriander powder)
•      1/4 Tsp. jeera powder (cumin powder)
•      1/2 Tsp. garam masala
•      2 Tbsp. oil
•      1/4 cup water

Directions:

1.       Remove husk and clean tomatillos well in lot of water.
2.      Cut tomatillos into quarters and set aside.
3.      Clean and cut bhindi into half inch long pieces.
4.      Cut tomatoes into small pieces.
5.      Heat oil in a deep pan.
6.      Add jeerra seeds and cook for 2 minutes.
7.      Add onion pieces and turmeric powder.
8.      Stir well, add dhania and jeera powders.
9.      When onions turn transparent, add bhindi and tomatillo pieces.
10.      Keep cooking on medium heat till bhindi turns slightly brown.
11.      Add tomato pieces, green chile pieces and ginger.
12.      Add water, salt and garam masala.
13.     Cook on low heat till bhindi is soft and liquid is evaporated.
14.     Transfer into a serving bowl and garnish with fresh cilantro.
15.     A good side dish to be served along with roti or rice.

 

 

 

Tomatillo pappu (Tomatillo dal)

In the earlier post Tomatillo Potato subzi an introduction to tomatillos is given.
Tomatillos are very much like green tomatoes, slightly tangier. You can use them in Indian recipes like green tomatoes.

Tomatillos with husk:

Tomatillos after cleaning:

Masoor dal and toor dal:

Cooked dal:

Ingredients:

•       1 cup masoor dal or toor dal (red lentil) 
•       8  or 10 small green tomatillos
•       2 or 3 green chilis cut into half
•       1/4 tsp. turmeric powder
•       A pinch of hing
•       Salt to taste
•       A few curry leaves
•       A little bit of cilantro for garnish 
•       2 tsp. lemon juice (optional)

Seasoning:

•       1 or 2 red chilis
•       1 tsp. mustard seeds
•       1/2 tsp. jeera seeds
•       A pinch of hing
•       1 tsp. oil

Directions:

1.      Dehusk and soak tomatillos in warm soap water.
2.      Scrub them well so that sticky gluey stuff is cleaned off.
3.      Wash them well. Cut tomatillos into half.
4.      Boil half cup of water in a thick and deep pot.
5.      Add tomatillos to boiling water.
6.      Add mashed dal to the half cooked tomatillos.
7.      Add turmeric, hing and salt.
8.      Add green chilis.
9.      Add curry leaves.
10.      Cook for 3 or 4 minutes till tomatillos are soft.
11.      Heat oil in a small pan and add the seasoning ingredients and pour the hot mixture over the cooking dal.
12.      Add lemon juice, if you want more sour dal after removing the heat.
13.      Transfer to a serving bowl and garnish with cilantro. 

Note:

I add green chilis after the dal is cooked for some time so that the spiciness of chilis does not seep into the dal. If you want the dal spicier, you may add the chilis along with tomatillos and cook along!

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