May 11, 2011

Amma's Recipes: Bhindi Fry, Roasted Eggplant Pachadi and Raw Mango Dal

I said in my last post that we were in amidst of moving continents, I meant - "We were moving back to India, for good".. now that is a one bold move, Isn't it? Yes, indeed it is and after a week, we both still think - *the move* was one of the best things happened to us. For one real reason, we are close to the family & the freedom to do/start whatever we want. :-). But, I think if you really wanna come back like us, you should have a proper plan about how & what your are gonna do here. Or else all you will end up having is the regret that you have missed on a golden opportunity to settle in the supposed land of dreams - The USA.

One other added bonus staying back home is that - I can eat my mom's food whenever I want, whatever I want. No need to wait for one whole year, to eagerly wait to come back home and no more secretly praying for the dreadful *day-of-return-to-US* not to arrive. :-)

Now, isn't it natural that I would feature some of my mom's classic recipes here on my blog, after all the main purpose of maintaining a blog is to chronicle the recipes that actually work. Trust me, many a times, I myself check out my recipe index for recipe ideas. Hence this section - "Amma's Recipes", so that you and I both can  savor and also have all her recipes written down somewhere.

P.S - All of these are/will be made my mother and I am playing the role of mere photographer here. No props, No artificial lighting, Photos taken, straight from the utensils in which my mom serves us dinner. I hope you all will love these as much I do and did from past many many years. If you have any questions, feel free to drop a comment, I will clarify with my mom and answer at the earliest.

Today's dinner thali - Bhindi Fry, Raw Mango dal. Roasted Eggplant Pachadi with steamed rice, ghee, oora mirapakayalu (sun dried green chillies) and yogurt.

It looks something like this....


1. Bhindi (Okra) Fry


1. Wash and dry about bhindis. Cut them lengthwise, into 1-2 inch pieces (as shown in the pic above).

2. Heat enough oil and deep fry the cut bhindis. Using a slotted spoon, put them on paper towels, so that the excess oil is drained off. Keep aside.

3. Heat 1/2 tsp oil and add 1 tsp of each -  urad dal, mustard seeds, cumin seeds with 2-3 slit green chillies, few curry leaves, 1/4 cup peanuts, a whole garlic clove which is pressed down with knife (no need to mince), deep fried bhindi, 1/8 tsp of turmeric, salt to taste and 1/2 tsp or more of red chilli powder. Saute for no more than a minute. Mix well.

4. Finally, add 1 cup of shredded coconut and immediately turn off the heat. Mix well once again and after couple of minutes, it is ready to Serve. 

2. Roasted Eggplant Pachadi


1. Oil 2 big eggplants and roast them on a medium flame until it becomes a bit mush. Cool a bit. Drop them in cold water and then remove outer charred (almost black) skin. Make sure there are clean (with no worms) inside out.

2. Coarsely grind -- (5 green chillies + 1 tsp cumin seeds + salt to taste + 1/4 tsp of turmeric

3. Add in the eggplant with the (green chilli + cumin) mixture. Mix well. Keep aside.

4.  Heat 1/2 tsp oil and add 1 tsp of each -  urad dal, mustard seeds, cumin seeds with few curry leaves and 1-2 red chillies. Add this poppu to the eggplant mixture. Mix and Serve. 

3. Raw Mango Dal


1. Peel and cut a fresh raw mango into pieces. Make sure you discard the seed in the middle. Boil the mango pieces with about 1/2 cup water until its completely cooked. Using a spoon, mash into a pulp.

2. Pressure cook 1 cup of toor dal until 3 or 4 whistles. Once the pressure is off, slightly churn the dal.

3. On a low flame, mix churned dal with mashed mango pulp with 2-3 slit green chillies, few curry leaves, 1/4 tsp turmeric, salt to taste and 1/2 tsp of red chilli powder.

4. Heat 1 tsp of oil and add 1 tsp of each - urad dal, mustard seeds, cumin seeds with 2 red chillies and a whole garlic clove, pressed down once with side of the knife. (no need to mince). Add in the dal and mix everything. Serve with steamed rice and ooru merapakayalu (sun dried green chillies).

Bon Appetit everybody..

until next time,


  1. If i can get hold of a raw mango, i am sure gonna make this dal., I have seen in indian shop the small mangoes which we use foor pickels can I sue that.
    We always say when hubby retire we should move to India.
    I think US is not anymore land of dreams .
    Just stay in India were ones dream come true too.
    Enjoy mom's cooking.

  2. A raw mango which is used for pickles work for this recipe HC. Just make sure it is sour enough. Since the ones in US are not that sour, I sometimes add a tbsp of tamarind extract to balance out, though that never tastes this good. :-)

  3. When i can get hold of raw mangoes i will make them, just that that nearest Indian shop is 50 km from our place.

  4. Yummy platter tht bindi fry n the chutney too..

  5. The bhindi is on my try next list as i already have the bhindi at home. Next will go looking for raw mangoes. These are such treasures, enjoy them as much as you want to and share with us too!

  6. Yum treats from your kitchen, Siri! Love that brinjal pachadi.

  7. I make mango dal in summers. Although we get raw mangoes year round these days, I find te mangoes are a little sour in summers. I don't boil the mango pieces. I add it to the tempering and saute it for few minutes, then add dal and cook it until the mangoes are tender. Mine is more like pappu chaaru. My mom makes mango dal, similar to what I just mention and uses less water, since it is pappu and not pappu chaaru

    Your dinner thali is mouthwatering! Enjoy moms food!

  8. yummy... moms recipes are always d best!

  9. What a lovely thought Siri. I wish to go back too missing India way too much.

  10. Nothing like Mom's cooking!!

  11. Love the green mango dhal....soo good!!

  12. Yum, I had never heard of raw mango dal until recently and this sounds like a super yummy dish and a tangy twist to my usual dal...


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