#Okra with chickpea flour

[morethansalad]

Millet Chickpea Kale Quiche Pizza topped with Okra, Golden Cherry Tomatoes, and Bell Peppers (Vegan & Gluten-Free)

[terrasu]

What I made when I had/was asked to use/had leftover components bought for another meal that was to use up something...

I'm sad that Tom Thumb no longer does Monopoly, but I'm also not sad. However, "Buy Nothing" means a lot of too-expired-to-donate food ends up in my house...

Made July 24th, 2024

Spinach

Spinach, feta, corn muffins

Greek Mac and cheese (add lemon, dill, and other Greek flavors)

(&filo) Saag Paneer Spanakopita

Strawberry pecan salad

Apples

Apple and honey challah (saute apples to soften)

Honeycrisp Salad

Apple Cheese Soup (not great leftover)

Apple Crumble

(& peach) Apple-peach crisp

Apple Pie

Sourdough Starter to use

Slow-rise challah (caution: has taken me 11 and 20+ hours the two times I've made it.)

Sourdough Pretzel buns

Strawberries

Strawberry scones

Almond milk/almond flour

(& bananas) Almond Banana bread

Pumpkin puree

Pumpkin mac and cheese

Pumpkin curry

More basil pesto than we had ice cube trays

Pesto lasagna (heavy, greasy, and rich. Find way to 'thin' with additions)

Lentils

Mujadara

Rotisserie chicken

(& plenty of frozen basil pesto) Pesto chicken salad

Skillet Chicken Chilaquiles

Avgolemono Soup

Pepperoni

Pizza Pasta

Pizza Quinoa

Bell Peppers

Peperonata (add acid to balance the sweetness from the tomatoes and watch all tomato amounts, can be overwhelming)

Burrata Stuffed Peppers

Sheet Pan Chicken Sausage Fajitas (our house is a chicken-apple or kielbasa house, which work fine)

Okra

Bhindi Masala (idk what to do about the mango powder.)

Potatoes

Vegan Tikka Masala

Potato and chicken with Dijon cream sauce (cook onions + green beans before making sauce)

Skillet Potatoes

Garlic Chickpea soup

Hungarian Goulash (life-changing)

Cauliflower

(& potato) Aloo Gobi

Cajun Seasoning

Cajun Chicken Pasta

Green/Red Cabbage

Caramelized green cabbage pasta

Roasted green cabbage

Red cabbage soup

Bulgar Wheat

Bulgar Pilaf

Pineapple (fresh or canned)

Pineapple Ginger Chicken Stir Fry

Pistachio

Pistachio Pasta

Broccoli

Broccoli Pasta (strange.)

(& frozen edamame) Asian Broccoli Salad w/ peanut sauce

Parsley

Parsley, red onion, chickpea sumac salad (cut onion paper-thin/mandoline and massage spices in well)

Salad dressing

Beets

Beet Salad (involved, looks like murder. Dangerous to eat)

Sweet Potato

Black bean burger

Chili Lime Chicken and Sweet Potato

Sweet Potato and Chili Casserole

Sweet potato and quinoa bake

Brussels Sprouts

Warm Brussels sprouts and Bacon Salad (don't at me)

Crisp gnocchi with Brussels Sprouts

Small tomatoes (grape, cherry, etc)

Pesto Chicken with roasted tomato

Bok Choy

Sesame Ginger Bok Choy

Cilantro

(& lime) Cilantro Lime Black beans and rice

(& lime, Salmon) Baked Cilantro Lime Salmon

Asparagus

Simple Sesame Asparagus

Misc. fruit excesses

Dump cake (have made with apple pie filling, so as long as proportions stay solid, I think it's good)

Cherry Chocolate chip bread

Blueberry pie filling

Clementine orange upside-down cake

Cranberry curd tart

Mango Lassi

Grape Sorbet

Jalapeno candy (this post is nearly crashing my computer, tilde another day)

Yogurt

Yogurt Cake

[littleindiasupermarket]

Discover the Finest Indian Grocery in Sydney at Little India Supermarket

Sydney, a vibrant city known for its cultural diversity, offers a delightful blend of culinary experiences from around the globe. For those who are passionate about Indian cuisine or eager to explore its rich flavors, finding a reliable Indian grocery store is crucial. Enter Little India Supermarket, the ultimate destination for authentic Indian groceries in Sydney. Join us as we delve into what makes Little India Supermarket the best place to shop for Indian grocery in Sydney.

Why Little India Supermarket?

At Little India Supermarket, we understand that the foundation of great Indian cooking lies in the quality of its ingredients. Whether you're preparing a traditional family recipe or experimenting with new dishes, having access to fresh, authentic ingredients makes all the difference. Here’s why Little India Supermarket stands out as the premier Indian grocery in Sydney:

Extensive Range of Products

Our store is stocked with a wide array of Indian groceries to cater to all your culinary needs. From essential spices and lentils to fresh produce and snacks, we have everything you need to create delicious Indian meals at home. Our shelves are filled with high-quality products that bring the true taste of India to your kitchen.

Spices and Herbs: Discover a vast selection of spices, including cumin, coriander, turmeric, and garam masala, which are essential for authentic Indian cooking.

Lentils and Pulses: We offer a variety of lentils, chickpeas, and other pulses that are staples in Indian cuisine.

Rice and Flours: Find the finest basmati rice, atta (whole wheat flour), and other specialty flours for your cooking and baking needs.

Fresh Produce: Our store is stocked with fresh herbs and vegetables like cilantro, mint, okra, and eggplant to add vibrant flavors to your dishes.

Snacks and Sweets: Indulge in a wide range of Indian snacks and sweets, from samosas and bhajis to gulab jamun and jalebi.

Convenience of Home Delivery

Understanding the busy lifestyles of our customers, Little India Supermarket offers a convenient home delivery service across Sydney. Now you can shop for your favorite Indian groceries online and have them delivered right to your doorstep. This service ensures that you never run out of essential ingredients and can enjoy the flavors of India without leaving your home.

[decadentunknownpanda]

:Exploring the Vibrant Flavors of an Indian Grocery Store: A Culinary Journey

Introduction:

Step into an Indian grocery store, and you'll find yourself immersed in a world of vibrant colors, exotic aromas, and an array of ingredients that will tantalize your taste buds. From fragrant spices to unique grains, pulses, and fresh produce, Indian grocery stores are treasure troves for food enthusiasts and home cooks alike. Let's take a closer look at what makes these stores so special and how you can embark on a culinary journey right in your own neighborhood.

Aromatic Spices:

The heart and soul of Indian cuisine lie in its spices. Walk down the spice aisle of an Indian grocery store, and you'll be greeted by a mesmerizing blend of aromas – from the earthy warmth of cumin and coriander to the fiery kick of chili powder and the sweet fragrance of cardamom and cinnamon. Learn about the essential spices used in Indian cooking and how they can transform your dishes with their depth of flavor.

Diverse Grains and Pulses:

Indian cuisine boasts a rich variety of grains and pulses, each offering its unique texture and taste. Explore shelves stocked with basmati rice, lentils, chickpeas, and more. Discover the versatility of ingredients like rice flour, semolina, and gram flour, which are used to make an array of traditional dishes and snacks, from fluffy idlis and crispy dosas to savory pakoras and mouthwatering sweets.

Fresh Produce and Herbs:

From vibrant vegetables like okra, eggplant, and bitter gourd to fragrant herbs like cilantro, mint, and curry leaves, Indian grocery stores offer a wide selection of fresh produce essential for creating authentic Indian flavors. Learn how to pick the freshest ingredients and incorporate them into your cooking to add freshness, color, and nutritional value to your meals.

Ready-to-Use Convenience:

In addition to raw ingredients, Indian grocery stores often stock a range of ready-to-use products that make cooking Indian cuisine at home more accessible than ever. Explore shelves filled with pre-made spice mixes, curry pastes, and frozen meals, perfect for busy weeknights when you're craving authentic Indian flavors but short on time.

Cultural Experience:

Visiting an Indian grocery store is not just about shopping for ingredients; it's also an opportunity to immerse yourself in Indian culture and heritage. Strike up a conversation with the store owner or fellow shoppers, and you may uncover valuable cooking tips, family recipes, and stories behind the foods you love. Embrace the sense of community and shared passion for good food that transcends cultural boundaries.

Conclusion:

Whether you're a seasoned cook or a culinary novice, a trip to an Indian grocery store is sure to ignite your senses and inspire your creativity in the kitchen. Explore the aisles, experiment with new ingredients, and savor the rich tapestry of flavors that Indian cuisine has to offer. With a world of spices, grains, and produce at your fingertips, the possibilities are endless. So why wait? Embark on your culinary journey today and let the flavors of India transport you to new culinary heights.

originally content published by,

:

[spicevillagesblog]

Exploring the Riches of Indian Cuisine: Your Ultimate Guide to Indian Grocery Stores

Unveiling the Diversity of Indian Groceries

India's culinary landscape is as diverse as its culture, offering a plethora of ingredients that are essential to its unique flavor profiles. Indian grocery stores are treasure troves of these ingredients, from aromatic spices to a wide variety of lentils, grains, and exotic vegetables. These stores provide not just food items but a cultural experience, offering a glimpse into the vibrant and colorful world of Indian cuisine.

The Spice Bazaar: A Journey Through Flavors

One of the cornerstones of Indian cooking is its use of spices. An Indian Grocery Store Berlin typically houses an array of spices like turmeric, cumin, coriander, cardamom, and garam masala. Each spice contributes a distinctive flavor and aroma, playing a crucial role in creating the rich and complex flavors Indian cuisine is known for.

Beyond Spices: Lentils, Grains, and More

Indian groceries are not limited to spices alone. They are also home to various types of lentils (dal), such as toor, masoor, and chana dal, each bringing a different texture and flavor to dishes. Grains like basmati rice and whole wheat flour for making chapatis are staples found in these stores. Not to forget, a selection of beans, including kidney beans and chickpeas, is essential for many Indian recipes.

Fresh Produce: A Palette of Flavors

Indian grocery stores often have a section dedicated to fresh produce, featuring vegetables and fruits that are central to Indian cooking. This includes okra (bhindi), bitter gourd (karela), eggplant (baingan), and the ever-popular mangoes and guavas. These ingredients are integral to creating authentic Indian dishes that are both healthy and flavourful.

Snacks and Sweets: A Treat for the Senses

No visit to an Indian grocery store is complete without exploring the array of snacks and sweets. From Savory snacks like samosas and pakoras to sweet delicacies like gulab jamun and jalebi, these items are perfect for those looking to indulge in traditional Indian treats.

Bringing Indian Flavors to Your Kitchen

At Spice Village, we pride ourselves on Indian Grocery Store Near Me a wide range of authentic Indian groceries that bring the essence of India's culinary traditions to your kitchen. Our extensive collection includes high-quality spices, grains, lentils, fresh produce, and delightful snacks and sweets. We believe in providing not just groceries but an experience that celebrates the rich and diverse flavors of India.

Conclusion

Indian grocery stores are more than just shopping destinations; they are cultural hubs that offer a journey through the flavors and traditions of Indian cuisine. At Spice Village, we invite you to explore this vibrant world and bring the taste of India into your home. Visit us at spicevillage.eu and embark on a culinary adventure that promises to be both enriching and delightful.

Blog Source URL :

[nancylfitness]

The Well-Stocked Kitchen

Forage in the pantry

Chow, nosh, eats, edible fare – be prepared in the case of:

unexpected guests

cannot go grocery shopping due to inclement weather

not in the mood to go ‘out-to-dinner’.

With a well-stocked kitchen and essential ingredients in the pantry, it is possible to quickly prepare delicious, nutritious cuisine in a moment’s notice.

Listed below are some ‘must have’ items that can be combined in various ways to create a satisfying and nutritious meal without having to make a trip to the store.

Pantry Basics

Basic Herbs & Spices & Seasonings

Basil

Cinnamon, ground

Garlic powder

Onion Powder

Oregano

Paprika

Parsley, dried

Pepper

Red Pepper, crushed

Rosemary

Salt

Tarragon

Thyme

Beyond Basic Herbs & Spices & Seasonings (for some added pizzazz)

Allspice

Bay Leaves

Cloves

Coriander, ground

Cumin, ground

Curry Powder

Cream of tartar

Dill

Five-spice powder

Ginger, ground

Sage

Sesame seeds

Nutmeg

Basic Dry Goods

Baking soda

Baking powder

Beans, dried: black, cannellini / navy, kidney, garbanzo, lentil

Bread, baguette & sandwich bread

Breadcrumbs

Cereal, non-sweetened breakfast

Cocoa powder, unsweetened

Cornmeal

Cornstarch

Flour, all purpose

Grains: barley, millet, bulgur, quinoa, couscous

Pasta: standard, whole grain, rice noodles, egg noodles

Nuts / Seeds: almonds, peanuts, sunflower, mixed seeds, mixed nuts

Rice: long-grain white, brown

Rolled Oats

Tortillas, whole wheat / corn

Yeast, dried

Basic Canned Goods

Broth, low sodium chicken & beef.

Beans: cannellini, navy, chickpeas, black beans

Evaporated milk

Mushrooms

Tomatoes

Tomato paste

Tuna, Salmon

Artichokes

Ham

Vegetables: Corn, Green beans

Sweeteners

Honey

Sugar, white & brown

Syrup, maple

Drinks

Club soda

Coffee

Tea

Water

V-8

Snacks

Crackers, assorted

Popcorn, kernels (for popping)

Dried fruit: raisins, apricots, cherries

Refrigerator

Butter, unsalted

Cheese: sharp cheddar, feta, parmesan, mozzarella

Eggs, large

Milk:  dairy, coconut, almond

Yogurt, plain  Greek

Produce

Avocados

Carrots

Celery

Bell peppers

Broccoli / Cauliflower

Eggplant

Leafy greens & Spinach

Lemons

Limes

Garlic

Onions, red & yellow

Parsley / Cilantro

Potatoes: sweet / yams, white / new

Scallions

Tomatoes

Zucchini

Freezer

Ground meat: beef, turkey / chicken

Chicken breasts, boneless & skinless

Vegetables: peas, chopped spinach, okra

Fish & Shellfish

Bacon, lean or Canadian Bacon

Frozen fruit: strawberries, blueberries, etc.

Gingerroot (cut in pieces, stored in plastic baggie)

Ice cream, vanilla

Pork, ground or boneless

Sausage, Italian or Turkey

Jars / Bottled Items

Clam juice

Condiments: ketchup, mayonnaise,  mustard

Jelly, jam / preserves

Non-stick spray

Oils:  olive (extra virgin), canola, sesame

Olives: green, black, calamata

Parmesan, grated

Peanut butter or other nut butter variety

Salsa

Soy / Teriyaki sauce

Tabasco hot sauce

Vanilla extract

Vinegar: distilled white, balsamic, rice wine

Wines: Marsala, Madeira, and Sherry

Worcestershire sauce

More Jars / Bottled Items

Applesauce

Capers

Hoisin Sauce

Pesto

Pumpkin Purée

Salad dressing

Look for our next cookbook.  It will feature a collection of recipes that use only the above list of pantry basics.

[krishnavegrestaurant]

Savor the Rich Tradition of Jain Cuisine: Famous Jain Food Menu in India and Home Delivery Services

India is a land of diverse cultures and traditions, and its culinary landscape reflects this beautifully. Among the myriad of culinary traditions, Jain cuisine stands out for its unique philosophy of non-violence (Ahimsa) and purity. Jainism, an ancient Indian religion, emphasizes a strict vegetarian diet, and Jain cuisine has evolved to become a delectable assortment of dishes that cater to this philosophy. In recent times, the popularity of Famous Jain Food Menu India has soared, prompting the emergence of dedicated home delivery services that bring these exquisite delicacies right to your doorstep.

Exploring the Famous Jain Food Menu:

Dal-Baati-Churma: Originating from Rajasthan, this dish is a combination of spicy lentils (dal), baked wheat balls (baati), and sweet powdered bread (churma). Prepared without onions and garlic, it epitomizes the essence of Jain cuisine.

Paneer Tikka: A North Indian favorite, Paneer Tikka is a tantalizing dish where succulent cubes of cottage cheese are marinated in spices, skewered, and grilled. Jain version substitutes the usual yogurt marinade with alternate ingredients.

Dhokla: Hailing from the western state of Gujarat, Dhokla is a spongy, steamed cake made from fermented rice and chickpea flour. It's a light, savory treat that's both healthy and delicious.

Bhindi Masala: Okra, or bhindi, is a staple in Jain cuisine. This dish features tender okra cooked in a blend of aromatic spices, creating a delightful medley of flavors.

Pav Bhaji: A beloved Mumbai street food, Jain Pav Bhaji is made without using onions or garlic. It consists of a spicy vegetable curry served with buttered bread rolls, providing a burst of flavors in every bite.

Kadai Paneer: Another gem from North Indian cuisine, Kadai Paneer showcases succulent paneer cubes cooked in a spicy tomato-based gravy, infused with the earthy flavor of bell peppers.

Poha: A quick and wholesome breakfast option, Poha is made from flattened rice cooked with turmeric, mustard seeds, and an array of vegetables. It's a light yet filling dish, perfect for starting the day.

Home Delivery Services for Jain Food:

As the demand for Jain cuisine has grown, numerous home delivery services have emerged across India to cater to this niche. These services specialize in preparing and delivering Jain-friendly dishes to customers' homes, ensuring that the food adheres to the strict dietary guidelines set by Jainism.

Advantages of Home Delivery Services for Jain Food:

Convenience: Home Delivery Services India offer the convenience of enjoying authentic Jain cuisine without the hassle of cooking or going out to dine.

Customization: These services understand the specific dietary restrictions of Jainism and meticulously prepare dishes that align with these principles.

Variety: From traditional classics to modern interpretations, home delivery services often boast an extensive menu, providing a wide range of Jain dishes to choose from.

Quality Assurance: Reputed home delivery services prioritize the use of fresh, high-quality ingredients to ensure that the food not only meets dietary requirements but also tastes exceptional.

Conclusion:

The surge in popularity of Jain cuisine and the emergence of home delivery services catering to this unique dietary lifestyle exemplify how traditional Indian culinary practices continue to thrive in the modern era. Whether you're a Jain devotee or someone looking to explore a different facet of Indian gastronomy, indulging in a Jain food experience is a delightful journey that promises both taste and cultural enrichment.

[royalindiamiramar]

From Street Food to Gourmet Delights: The Evolution of Vegetarian Dining at Royal India - Miramar

When it comes to Indian cuisine, the flavors are as diverse as the country's culture and traditions. Among the most significant aspects of Indian food is its rich tradition of vegetarianism. At Royal India - Miramar in San Diego, California, we take pride in showcasing the evolution of vegetarian dining, from humble street food to gourmet delights, all under one roof.

The Heart of Indian Vegetarianism

Vegetarianism has deep roots in India, dating back thousands of years. It's influenced by various factors, including religious beliefs, cultural practices, and the abundance of fresh vegetables, legumes, and dairy products in the region.

Street Food: Where It All Begins

Street food is an integral part of Indian culture, and it's where many vegetarian dishes found their beginnings. At Royal India - Miramar, we bring the essence of Indian street food to your table.

1. Samosas

These golden, crispy pastries filled with spiced potatoes and peas are a classic street food favorite. They're perfect for snacking or as an appetizer.

2. Pakoras

These deep-fried fritters made from vegetables coated in a spiced chickpea flour batter are a popular street food snack. Our pakoras are a savory delight that pairs perfectly with chutneys.

Regional Vegetarian Delights

India's diverse regions each contribute their unique vegetarian dishes to the country's culinary tapestry. Our menu at Royal India - Miramar celebrates these regional specialties.

1. Paneer Tikka

Hailing from the northern region, this dish features paneer (Indian cottage cheese) marinated in spices and grilled to perfection. It's a mouthwatering starter that captures the essence of North Indian cuisine.

2. Baingan Bharta

Originating from the state of Punjab, this flavorful dish consists of roasted eggplant mashed and cooked with aromatic spices. It's a hearty, smoky, and earthy dish that exemplifies Punjabi cuisine.

3. Avial

A South Indian specialty, avial is a medley of vegetables cooked in a coconut and yogurt-based sauce. It's a mild yet incredibly flavorful dish that's a staple in Kerala cuisine.

Gourmet Vegetarian Dining

While street food and regional dishes are cherished, Indian cuisine also offers a gourmet side to vegetarian dining. At Royal India - Miramar, we elevate vegetarianism to a culinary art form.

1. Shahi Paneer

Fit for royalty, this dish is a creamy and rich concoction of paneer in a cashew and tomato-based sauce. It exemplifies the opulence of Mughlai cuisine.

2. Bhindi Masala

A simple yet delicious preparation of okra, this dish highlights the natural flavors of the vegetable while infusing it with spices.

3. Vegetable Biryani

Biryani is known for its complexity of flavors, and our vegetable biryani is no exception. It's a fragrant and flavorful rice dish cooked with a blend of aromatic spices and mixed vegetables.

Conclusion: A Vegetarian Feast for All

At Royal India - Miramar, we take pride in offering a diverse and delectable range of vegetarian dishes that cater to all palates. Whether you're a fan of street food classics, regional specialties, or gourmet delights, our menu has something to satisfy every craving. Join us in celebrating the evolution of vegetarian dining, where the essence of India's culinary traditions comes alive on your plate.

Visit Royal India - Miramar Today!

We invite you to experience the rich tapestry of Indian vegetarian cuisine at Royal India - Miramar in San Diego, California. Our commitment to authenticity, quality, and flavor ensures that every bite is a journey through India's culinary heritage. Come savor the evolution of vegetarian dining with us and discover the delightful world of Indian flavors.

[biju-the-seo-freak]

Best 10 Gluten-Free (Healthy) Indian Dishes

POSTED ON APRIL 18, 2023 BY BIJU DASH

Gluten-free diets have gained popularity due to growing awareness of gluten intolerance and celiac disease. A gluten-free diet eliminates wheat, barley, and rye-based foods and consists primarily of whole foods. Indian cuisine is inherently gluten-free due to chickpea flour, rice flour, and lentils. This article explores the importance of a gluten-free diet and the reasons behind Indian cuisine’s popularity among those on a gluten-free diet and gluten-free Indian dishes.

In addition to being gluten-free, Indian cuisine is also known for its health benefits. Many traditional Indian dishes incorporate a variety of spices and herbs that are known to have medicinal properties. For example, turmeric, a staple spice in Indian cuisine, is known for its anti-inflammatory and antioxidant properties. Ginger, another commonly used spice, is known for its digestive benefits. The use of natural ingredients in Indian cooking makes it a great option for those looking to eat healthily and manage their symptoms on a gluten-free diet.

Popular Ingredients Used in Gluten-free Indian Cooking

Regarding gluten-free Indian cooking, several popular ingredients form the foundation of many dishes. These ingredients not only provide a great source of nutrients but also give the dishes their distinct flavors and textures. Here are some of the most commonly used gluten-free ingredients in Indian cooking:

A. Rice Flour: Rice flour is a popular gluten-free alternative to wheat flour in many Indian dishes. It is made from ground rice grains and is a versatile ingredient that can be used in various ways. Rice flour is commonly used to make dosas, idlis, and various types of flatbreads.

B. Chickpea Flour (Besan): Chickpea flour, also known as besan, is a staple in Indian cooking. It is made from ground chickpeas and is used to make various dishes, including pakoras, the chilla, and sev. Chickpea flour is high in protein and fiber and is a great gluten-free alternative to wheat flour.

C. Lentils and Pulses: Lentils and pulses are a great source of protein and are commonly used in Indian cooking. They are also naturally gluten-free, making them an excellent ingredient for those on a gluten-free diet. Some popular lentils and pulses used in Indian cooking include moong dal, chana dal, toor dal, and urad dal.

D. Spices: Spices are essential to Indian cooking and add flavor and aroma to dishes. Many spices, including turmeric, cumin, coriander, and ginger, are naturally gluten-free and are used in various dishes, including curries and biryanis.

E. Vegetables: Indian cuisine is known for its wide variety of vegetables; many are naturally gluten-free. Vegetables such as potatoes, spinach, eggplant, okra, and tomatoes are commonly used in Indian dishes and provide a range of flavors and textures.

Best 10 Gluten-Free Indian Dishes

Chana Masala: A spicy and tangy dish made with chickpeas, onions, tomatoes, and Indian spices. It is often served with rice or naan bread.

Chicken Tikka Masala: A classic Indian dish made with marinated chicken cooked in a creamy tomato sauce with a blend of spices. It is usually served with rice or naan bread.

Daal Makhani: A creamy and flavorful lentil dish made with black lentils, kidney beans, and a blend of spices. It is often served with rice or naan bread.

Vegetable Biryani: A fragrant and colorful rice dish made with various vegetables, basmati rice, and Indian spices. It is often served with raita, a cooling yogurt-based sauce.

Saag Paneer: A vegetarian dish made with spinach and paneer, a type of Indian cheese. It is often served with rice or naan bread.

Tandoori Chicken: A popular dish made with marinated chicken cooked in a tandoor oven, resulting in a smoky and flavorful dish. It is often served with rice or naan bread.

Aloo Gobi: A vegetarian dish made with potatoes, cauliflower, and a blend of Indian spices. It is often served with rice or naan bread.

Palak Paneer: A vegetarian dish made with spinach and paneer, a type of Indian cheese. It is often served with rice or naan bread.

Papdi Chaat: A popular Indian street food made with crispy fried dough wafers, boiled potatoes, chickpeas, and a tangy tamarind chutney. It is a sweet and savory snack that is perfect for sharing.

Masoor Daal: A simple and flavorful dish made with red lentils, onions, tomatoes, and a blend of Indian spices. It is often served with rice or naan bread.

Where to Get Gluten-Free Indian Dishes in London?

The India Restaurant in London is a perfect spot for those looking for gluten-free Indian cuisine. We prioritize catering to the dietary requirements of all our customers and use only fresh, authentic ingredients to prepare our dishes. Our chefs are well-trained to ensure that our gluten-free dishes are cooked with extra care and attention, avoiding cross-contamination.

Our gluten-free menu offers a wide range of flavorful dishes, including classic curries like chicken tikka masala, lamb rogan josh, and vegetable korma. We also have vegetarian and vegan options, such as chana masala, dal makhani, and saag paneer. Additionally, our spicy options like vindaloo and jalfrezi are a must-try for spice lovers.

At The India Restaurant, we provide a warm and welcoming atmosphere with attentive service to ensure that each customer has a delightful dining experience. So, whether you are a local or a visitor, come and experience the flavors of India at our restaurant in the heart of London.

Check Menu

See Reviews

Final Words

We have explored the top 10 gluten-free Indian dishes that are not only healthy but also incredibly flavorful. A gluten-free diet can have numerous health benefits, including improved digestion, increased energy levels, and better overall health. By eliminating gluten, you can also reduce inflammation and improve nutrient absorption.

We encourage everyone to try out these delicious and nutritious dishes, whether you are gluten intolerant or simply looking to improve your diet. With the use of fresh ingredients and bold spices, gluten-free Indian food is a fantastic option for anyone looking to explore new flavors and cooking styles. So why not give it a try and experience the deliciousness of these top 10 gluten-free Indian dishes for yourself?

[reasoningdaily]

From curries and stews to rice dishes and even gluten-free pasta, these recipes aim to please, no matter your preferences.

Being gluten-free, dairy-free, or both shouldn't stop you from enjoying a delicious and comforting meal. While intolerances to those ingredients may leave you thinking there aren't many recipes designed for you—or at least not many that are thoughtfully composed and tested—we have plenty of options to help you get dinner on the table. From curries and stews to rice dishes and even gluten-free pasta, these recipes aim to please, no matter your preferences or restrictions.

Serious Eats / Qi Ai A simple mix of gluten-free flours and extra egg yields beautiful, tender pasta.

Frozen okra cooked in a spicy, tangy sauce is perfect for eating with flatbreads (gluten-free or not) or dolloped on rice.

Vicky Wasik Here, we flake the cooked fish into an easy, hearty salad with plump cranberry beans and peppery arugula.

Serious Eats / Qi Ai Inexpensive, elegant, and easy, these mussels are the ultimate one-pot meal, regardless of whether you want to serve them with bread. Continue to 5 of 18 below.

Serious Eats / Julia Estrada Pull-apart tender meat and ultra-crisp skin: what more could you ask for?

Serious Eats / Eric Kleinberg Keys to a better egg salad: perfectly cooked eggs, a touch of acidity, and crunch. Once you've got it down, you can pile it onto some gluten-free bread and enjoy.

Serious Eats / Mateja Zvirotic Andrijanic This recipe features plump chickpeas bathed in a spicy, tangy tomato sauce.

Sho Spaeth Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with onions, tomatoes, cilantro, lettuce, and lime juice. Continue to 9 of 18 below.

Serious Eats / Greg Dupree Kabab halla, a signature Egyptian dish, consists of tender beef braised in a velvety sauce of caramelized onions.

Serious Eats / Maureen Celestine A mainstay of many Nigerian meals, there are countless ways to make this stew.

Serious Eats / Mai Kakish Here, layers of meat, fried vegetables, and spiced rice are flipped over after cooking in a pot to reveal a complete and festive meal. Serving with yogurt alongside is completely optional.

Daniel Gritzer This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables. Continue to 13 of 18 below.

Serious Eats / Mai Kakish These stuffed grape leaves serve as a one-pot meal that's as festive as it is delicious.

Andrew Janjigian This curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.

Daniel Gritzer Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Serious Eats / Fred Hardy This humble pot of red beans is not merely a side dish, but rather the focal point of a gigantic meal. Continue to 17 of 18 below.

Photographs: Vicky Wasik; Video: Natalie Holt Dense and meaty green plantains are hearty enough to stand on their own in this creamy cashew sauce.

Serious Eats / Amanda Suarez A deeply comforting, one-pot meal of chicken and rice, chock full of peas, carrots, and plenty of garlic and onion.

Serious Eats / Mateja Zvirotic Andrijanic This recipe features plump chickpeas bathed in a spicy, tangy tomato sauce.

Sho Spaeth Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with onions, tomatoes, cilantro, lettuce, and lime juice. Continue to 9 of 18 below.

Serious Eats / Greg Dupree Kabab halla, a signature Egyptian dish, consists of tender beef braised in a velvety sauce of caramelized onions.

Serious Eats / Maureen Celestine A mainstay of many Nigerian meals, there are countless ways to make this stew.

Serious Eats / Mai Kakish Here, layers of meat, fried vegetables, and spiced rice are flipped over after cooking in a pot to reveal a complete and festive meal. Serving with yogurt alongside is completely optional.

Daniel Gritzer This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables. Continue to 13 of 18 below.

Serious Eats / Mai Kakish These stuffed grape leaves serve as a one-pot meal that's as festive as it is delicious.

Andrew Janjigian This curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.

Daniel Gritzer Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Serious Eats / Fred Hardy This humble pot of red beans is not merely a side dish, but rather the focal point of a gigantic meal. Continue to 17 of 18 below.

Photographs: Vicky Wasik; Video: Natalie Holt Dense and meaty green plantains are hearty enough to stand on their own in this creamy cashew sauce.

Serious Eats / Amanda Suarez A deeply comforting, one-pot meal of chicken and rice, chock full of peas, carrots, and plenty of garlic and onion.

[morethansalad]

Bhindi Nu Shaak / Gujarati-Style Okra (Vegan)

[pranjuocto]

Crispy Okra or KurKuri Bhendi https://ift.tt/31FXXYZ

[paperbagnotes]

Constant groceries list;

Dried fruit or dates, prunes, apricots

Peanut butter powder

Kind or Lara bars

Rice crackers

Yogurt

Honey

Aloe

Andies candies chocolate mints I put them in my freezer for a frozen treat

Citrus (grapefruit, mandarin, orange, lemon)

Fruit (mango, mangosteen, pineapple, apple, banana, coconut, lychee, straw-berries, cherries, avo, melon, grapes, kiwis, plums, pears, papaya, passion fruit, dragon fruit)

Juice concentrate (pomegranate, guava)

Veg (mushrooms, carrot, broccoli, bok choy , Brussels sprouts, asparagus, artichoke, kale, spinach, sprouts, arugula, jackfruit, leeks, cauliflower, eggplant, squash, snow pea shoots/leaves, mustard greens, green beans, beets, bitter melon, okra, lettuce, potato, tomato, tomato paste, pickles, cucumber, zucchini, onion, almost any)

Gelatin

Raw sugar cane

Tapioca startch

Almond flour

Baking soda

Brown sugar

Baby oats

Bagels

Basil seeds

Hemp seeds

Spirulia

Chia

Cocoa powder

Coconut oil

Coconut aminos

Fake butter (flavacol or orville)

powdered cheese or popcorn seasoning

A cheese

(id like to say anything delicious but often it’s just cheap Parmesan, or “creamcheese” “sourcream” or “American” if I have soft pretzels, most of the time it’s probably mozzarella though maybe. the best recent cheese I got to eat wasnt anything crazy just something called sartori espresso cheese by I think the brand? BellaVitano lol, but it was amazing!)

Egg

Nondairy “milk”

Nori sheets & flakes

Imitation :( crab (fillet for occasion)

Olives

Tuna

Tofu

Tea

Herbs (Chaga, maca, kava, camu camu, hypericum, astragalus, gymnema leaf, pinebark, milk thistle, lions Maine, coriolus, cordyceps, silybin, maitake, reishi, cumin, red curry, yellow curry, za’atar, black pepper, basil, garlic, parsley, cilantro, celery salt, chives/shallots, fenugreek, lemon grass, carrot seed, saffron, turmeric, tarragon, paprika, Cayenne, jalapeño powder, habanero flakes, fire oil, olive oil, balsamic, brewers yeast, chaat-tandoori-graham masalas, pumpkin spice, peppermint essential oil, vanilla, cardamom, cinnamon, other flavor extracts/beverage syrups)

Stonemill Matcha powder or Taoist elixir chai from masala chai co.

Chlorophyll or Udo's oil -not often

Nuts and seeds (poppy, sunflower, pumpkin, sesame, cashew, pistachio, pecan, pinenut, hazelnut, walnut, almond, Brazil)

Grains&beans (corn kernels, rice, quinoa, lentils, rice flour or gluttonous wheat flour?, black-white-pinto-mung beans, splitpea, chickpea, edamame)

Cup’ noodle seafood (optional)

Naan bread/tortilla/pita

Pb&J

Loaf

Devils poison optional 🧉🍺🍹🍸🍾🍶🍷🥃☠️

With these ingredients I can snack and make almost all of my comfort foods it really depends on what veg or grain/bean I have.

I gotta go to red apple tomorrow- so this is fresh in my mind. I’ll get one farmers market day off Atleast before I go I hope :] something to look forward too

I’m literally out of 20 things or Atleast half this list rn.. but with a month to two left.... ah - eh. I’m letting most of it run out. I hate losing a cabinet of spice everytime I move.

Ce la vie

[balkanradfem]

Okay so here I am, poor and determined to figure out how to survive on food I can grow on my own, with the resources I have. That would be: a spot in community garden, seeds I've gathered by collecting and sharing, anything I can forage, and determination (no gardening experience tho). I realized right away that for a survival you need to have a stash of grains, legumes and potatoes (or similar). Since I don't have garden space to grow large scale grains or legumes, I had to source them from the store, for now. Oil as well, as I didn't get edible sunflowers yet.

But then, for everything else, would a garden be enough? The answer is yes, if you're filled with crazy defiance to buying stuff.

I found that as long as I have grain and oil at my disposal, I can easily go thru summer eating from garden. Last summer I was drowning in tomatoes, peppers and green beans, I had much more than I could eat so I canned a lot of salsa, dried plenty of basil, made some tomato sauce. I got enough garlic for entire year, plenty of herbs to eat and dry, I even attempted to sun-dry tomatoes and failed, but I know how to do it for this year. I froze a lot of green beans and some berries. I had also foraged for, and conserved a lot of fruit! Had a stash of walnuts as well.

I had trouble growing carrots, and my few potatoes got eaten by pests, so I was really missing them that year. I also couldn't figure out how to grow cabbage and cabbage savoy correctly, these crops did badly. Swiss chard and peas got destroyed in road construction. (Which I will never forgive.)

So autumn comes, and tomatoes all die, but peppers are thriving all the way until December. I'm still getting some green beans so I am doing just fine. I re-plant cabbage, cabbage savoy, and broccoli. This time they do better. I also plant lots of onions, garlic, celery, parsley, onion greens. I got a stash of potatoes and lots of swiss chard from friends so I am having a good time. And it's time to harvest all the winter squash I've been growing so now my basement is filled with food.

(Note that I'm still buying beans, rice, split peas, chickpeas, soy, oats and flour, I wasn't trying to survive without protein, only refused to buy vegetables.)

So the winter is here and I'm slightly worried because the garden doesn't seem to produce much, onions and cabbages mostly stopped growing, only thing that's doing well are my two broccoli plants! And those broccoli plants were amazing. I was able to harvest broccoli from them from December all the way to March. I was surprised with every visit that the broccoli just grew new florets and they're all tasty. Hell, I'm still eating it now in May because their seeds grow in little edible pods! And they take a bit of effort to harvest but taste awesome stir fried. Broccoli is a winter friend! (I left enough pods on the plants to still be able to get seeds. They grew thousands of them.)

I found out lots of people were able to grow cabbage, lettuce and other cold-hardy crops by making little greenhouses, just with some sticks and a cover. Keeping them little protected from cold and frost will enable them to grow. I was not yet up to trying that before seeing just what happens if you leave them as it is. Will go for covers next year.

So with the power of broccoli and my food stash, I actually bought next to no vegetables during winter. I think I got some onions and carrots once. Butternut and hokkaido squashes were eaten by March and delicious. Eating salsa was beyond satisfying and eating all the preserved fruit made me feel super fancy. Nothing got spoiled, which was incredible because I'm a first-time cannner.

Spring brought me onion greens and I love them so much I'm satisfied just having them. I can't make myself like lettuce no matter what. Cursed green. I start taking celery, accidental carrots and parsley home and make soups. I can't wait for peas. Strawberries are first to give me fruit. Foraging brings me nettle and dandelion greens and I finally get some calcium into my system.

I get some extra garden space and plant extra potatoes, green beans, squash and even summer melon. I will have zucchini and ground cherry and kale this year. I was trying to get okra but my seeds never arrived in mail. I'm also planting leek, and finally got swiss chard to grow.

I feel greatly optimistic about being self-sustainable with food! The first year was a little rough and I did lose weight when I didn't want to lose any, I was sometimes struggling to make meals because of ptsd, and during crisis my nutrition was awful. But overall, it was great. I got to know how sweet baby peas taste! I got to taste home-grown food all year and eat fresh from the garden. I learned so many recipes, and created lots. If I had soil to grow some corn, wheat, beans, chickpeas, soy, oats and potatoes, I would be all set. Having soil, is in fact, priceless. Soil and seeds. All we need to live.

I still need to figure out how to make salt, sugar and oil, or make replacements for them. I don't think I would need a big amount of them if I had lots of legumes and vegetables, but salt and sugar are necessary for conserving. I found many videos about processing wheat at home and they seem doable! I could have flour for sure. How are oat flakes made tho? I did not find that out.

I don't know if it's just bc I'm out of touch but there wasn't many foods I missed at all. I missed chocolate, but I did have cacao powder and made lots of sweets. I missed bananas but could definitely live without them. I can't think of any other food I lacked. Joy of defying capitalism is greater than joy of having bananas.

When I build a cob house, I'll have tomatoes growing under every window so I can just reach out and grab them for a snack. Strawberries will be covering every bit of available soil. I'll have sunflowers growing in circles, creating shade for me to nap in. I'll lie in the grass and watch tomatoes grow. All as it should be.

[foodtrails25-blog]

Besanwali Masala Bhindi spicy masala bhindi/okra recipe in Indian flavors with chickpea flour and Indian spices.

A no-onion no-garlic, gluten free and vegan dry vegetable curry/subzi.

Easy and quick to make Besanwali Masala Bhindi, relished with rotis paranthas or pooris.

Besanwali Masala Bhindi,can also be made as a side dish with your favorite Dal/Lentil or vegetable curry for a wholesome meal with rice and chapatis. Bhindi or Okra aka Lady’s Finger as it is popularly known in India, is one of the most commonly made and a favorite vegetable among all the age groups. Kids especially eat this vegetable with chapatis or paranthas without any fuss and love to take this for there school lunch.

Bhindi/Okra is a very versatile veggie and it is cooked in many versions and ways depending on the region and state. In North Indian states of U.P and Rajasthan, Punjab and Haryana, it commonly cooked with onion and Indian spices like coriander powder, fennel and cumin seeds, red chilli powder.

Many people down Southern and Western, states make in yogurt based gravy or in peanut and coconut masala and some stir fry it with curry leaves and spices. Whatever way it prepared, it a part of everyday meals and festive menus.

This Besanwali Bhindi recipe is an easy and quick version of Stuffed Bhindi, where spices are mixed with besan or chickpea flour and stuffed vegetable through slits made in bhindi and then the vegetable is cooked in oil.

My naani used to cook masala bhindi this way many times. Bhindi is my favorite vegetable right from my childhood days and I loved having it with hot ghee chapatis and chilled meethi dahi(sweet yogurt). Once when naani was visiting our our place, I just told her that I really like her bhindi masala recipe and the next day when we came back from school, she had prepared it for me. Perfectly cooked bhindi coated in masala!!

This quick and easy version comes handy for busy mornings or preparing and elaborate meal for parties and get-togethers. Bhindi is cut into half and cooked with besan and spices instead of stuffing it vegetable. This saves time to stuff the masala n bhindi. which can take time when preparing for a big crowd. The taste and the texture of bhindi is just like the stuffed one and veg, and bhindis are all coated well in masala, which we call ‘Lipta hua’ in local Hindi dialect in Western U.P.

Cooking Bhindi can get tricky as many people complain of the stickiness in the vegetable.It is due to a slime like substance that makes bhindi sticky and spoils the texture of cooked vegetable.

Few pointers to keep in mind while cooking this vegetable..

Select soft bhindis, thick bhindis are over ripe and have lot of seeds which spoil the taste of vegetable.

Wash Bhindi properly in running water.Pat dry the bhindis with a kitchen towel or tissues.

While cooking, if the vegetable starts getting very sticky or there is lot of slime in it, this trick by my mom always a saver.. squeeze some lemon juice in bhindi, and the cook as per the process till all the vegetable is cooked.

After adding oil with spices, cook it in open pan for 2-3 minutes, then close the lid so that it gets cooked well. Then, again when before switching off the gas saute it in open pan on medium to high flame taking care not to burn it.

How to make Besanwali Masala Bhindi..

To make Besanwali Masala Bhindi, use properly dried fresh bhindi or okra. Besan or Chickpeas flour and powdered spices for Masala Bhindi.

Dry Powder Spices used for the vegetable …

Coriander Powder(dhaniya), Fennel Powder(Saunf Powder), Red Chilli Powder, Dry Mango Powder(Amchur) and Turmeric Powder. All the spice powders are available at Indian Grocery stores outside India .

Other spices used are cumin seeds(jeera), fennel seeds(saunf) and asafetida(hing).

For Gluten-free version avoid, asafetida

In North India, people use Mustard oil to cook most of the dry vegetables, which is used for making bhindi to. Use of oil differs from region to to region like, in Southern states of India Coconut oil is used and in Western India, peanut oil is used. North eastern and eastern India most people use Mustard oil but it varies as per one’s preferences. In case you do not cook in with above mentioned oil, Olive oil or any other good plant based oil can be used to cook the vegetable.

Other dry veggie recipes with mustard oil or subzis for  everyday meal from the blog.. Gajar Aloo Methi Ki Subzi, Baigan Ka Bharta, Karele Ki subzi.

Step to make Besanwali Bhindi Masala

First prepare the veggies(Wash and Cut)

Wash bhindi and pat dry it dry on a kitchen towel or paper tissues.

Cut both the ends of Bhindi, the head and the tip of tail.

Lengthwise cut bhindi into half and if it is very long you can again halve the pieces.

In  a bowl, mix all the powdered dry spices.

Heat oil in a pan (heavy bottomed or non-stick), add hing(optional), cumin seeds. Once the seeds crackle add besan and roast for a 1-2 minutes. Then add masala mix and roast the chickpea flour with spices for another 2 minutes on low flame.

Add cut bhindi to masala and saute well.

Add Fennel seeds and amchur  or dry mango powder and salt. In case you do not have dry mango powder add 1-2 tbsp of lemon juice. Cook in for few minutes in open pan, after that cover it with lid.

Cook till bhindi is till it is on the crispy side. Keep the flame low and keep on lightly stirring the vegetable so that it doesn’t burn.

Before switching off the flame, take off the lid add kadhai masala(optional) and cook the vegetable for another 2 minutes.

Switch off the flame and transfer masala bhindi to serving bowl.

Besanwali Masala Bhindi

Besanwali Masala Bhindi spicy masala bhindi/okra recipe in Indian flavors with chickpea flour and Indian spices.

300 gm Bhindi/Okra (14.5 Oz or 3 Cups(when cut))

¼ Cup Chickpea Flour

1 tsp Cumin Seeds/Jeera

1 tsp Fennel Seeds

2 tbsp Mustard Oil/any other vegetable oil

Dry Spice Powders

2-3 tbsp Coriander Powder/Dhaniya Powder

1-2 tsp Red Chilli Powder

½ tsp Turmeric Powder/Haldi Powder

1 tsp Dry Mango Powder/Amchur

Wash Bhindi properly to wash off all the dirt.

Keep it in strainer for few minutes till the water drains out.

Wipe off all bhindi with a dry kitchen towel or paper tissues.

Cut both the ends of Bhindi, the head and the tip of tail. Lengthwise cut bhindi into half and if it is very long you can again halve the pieces.

In  a bowl, mix all the powdered dry spices.

Heat oil in a pan (heavy bottomed or non-stick), add hing(optional), cumin seeds. Once the seeds crackle add besan and roast for a 1-2 minutes. Then add masala mix and roast the chickpea flour with spices for another 2 minutes on low flame.

Add cut bhindi to masala and saute well.

Add Fennel seeds and amchur  or dry mango powder. In case you do not have dry mango powder add 1-2 tbsp of lemon juice. Cook in for few minutes in open pan, after that cover it with lid.

Cook till bhindi is cooked on the crispy side. Keep the flame low and keep on lightly stirring the vegetable so that it doesn't burn.

Before switching off the flame, take off the lid and cook the vegetable for another 2 minutes.

Switch off the flame and transfer masala bhindi to serving bowl. Serve hot with chapatis.

Do  make this spicy  bhindi vegetable and relish with fresh chapatis or parantha. Since masala bhindi is made with dry spices with no water and onion or tomato, it stays longer and can be carried taken as travel food with paranthas(Tikadia) or pooris.

Make it during the festivals when you abstain from from no-onion no-garlic food. One of the best side dishes with Dal Chawal or any other lentil with chapatis. Spice level(red chilli powder) can be adjusted as per one’s preference and heat tolerance. Below pic shows Besanwali Masala Bhindi with  Dhuli Masoor Dal.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Besanwali Masala Bhindi Besanwali Masala Bhindi spicy masala bhindi/okra recipe in Indian flavors with chickpea flour and Indian spices.

[thelostchef]

Bhindi Fry

How to make Bhindi Fry

Rinse 500 grams bhindi in water very well. Then wipe them dry with a kitchen napkin. Or you can spread them on a large plate and let them dry naturally. The bhindi should be completely dry before you start marinating it with spices.

Remove the crown and the base tip of the bhindi. Slice the bhindi vertically into 4 pieces. If you have small sized bhindi, then slice into 2 pieces. Take all your sliced bhindi in a big thali or a big bowl.

3. Now sprinkle the following spices and seasonings one by one on the sliced bhindi:

½ teaspoon turmeric powder (ground turmeric)

1 teaspoon red chili powder or paprika

1 teaspoon coriander powder (ground coriander)

1 teaspoon cumin powder (ground cumin)

1 teaspoon garam masala powder

1 teaspoon dry mango powder (amchur powder)

1 teaspoon chaat masala powder

salt as required

4. Add ½ cup gram flour (besan) on the bhindi. Instead of gram flour you can easily add chickpea flour

5. Gently mix the gram flour, spice powders and salt with the okra. Remember that the gram flour and ground spices must evenly coat all the okra slices.

6. Marinate the okra in this mixture for 20 to 30 minutes. You could also keep it for an hour. This is how they look after marination.

7. For Frying Kurkuri Bhindi – In a kadai (wok) or pan, heat 2 to 3 tablespoons oil. Fry the bhindi in batches. Depending on the size of the kadai, you can fry in 3 to 4 batches.

For each batch, you can add 2 to 3 tablespoons oil. Add the first batch of marinated bhindi after the oil becomes medium hot.

8. Fry on medium heat. When one side becomes crisp, then turn over each bhindi with a slotted spoon or with the help of tongs and fry the other side.

9. Turn over a couple of times to get crisp and evenly fried bhindi.

10. Do keep on turning the bhindi so that they get fried evenly. If the oil becomes too hot, you could lower the heat and continue to fry.

11. Fry all the okra in the pan until golden brown and crisp on a medium heat.

12. Remove fried okra with a slotted spoon, straining the extra oil from the spoon.

13. Place the fried okra on crumpled kitchen tissues on a plate, so that the excess oil is drained.

Fry the remaining batches of marinated okra adding 2 to 3 tablespoons of oil in the pan. Let the oil become hot before you add the next batch of okra.

14. Serve kurkuri bhindi directly as they are (the way I did) or if you want you could garnish them with coriander leaves, julienned ginger or sliced green chilis.

If you like you could also sprinkle some lime juice on top of the crispy okra. You could also sprinkle some black salt or chaat masala on the crispy fried okra.

Enjoy the bhindi fry as is like a crispy snack or with roti and a bowl of homemade curd.