￼The traditional Vendakka Khichdi uses deep fried okra/ ladies finger. But my version of Baked Vendakka/ Okra Khichdi uses baked okra making it healthier with very less oil. A khichdi usually used only yogurt for the gravy but I love the taste of coconut in all my sadya dishes and hence have added a mixture of coconut and yogurt to make a thick gravy.
Hope you like it!
The weather is getting warmer. There is an occasional bird chirping and shrill sounds of squirrels on the trees. So now it’s bye bye to the bulky blankets and woolies which have been stashed away and will see sight next winter. All this sudden warmth and chirpiness coaxes me to brighten my cooking!
I have to confess that my husband, Reju was never huge on vegetarian food. I have always been a great fan of veggie food and lately Reju has joined me too. But the sad part is I do not have too many veggie dishes to my credit and thus I’m on a mission to experiment with new veggie delights! Last wee
Biriyani/Biryani is perhaps the most widely consumed rice preparation in the world with maybe a few subtle variations across borders. It is a dish made with rice and a kurma (mixture of meat, seafood, or vegetables cooked with spices and yoghurt in a thick sauce) arranged in layers, mixed together, or sometimes even cooked together. The exact origin of the ‘Biryani’ was in Persia where nomads dug pits in the ground and placed covered pots with rice, meat, and spices in the morning only to find delicious aromas seeping out by evening. The dish was later brought to other parts of South Asia by travelling Iranian merchants. It found it’s way to North India via Afghanistan and has since spread all over the country and evolved into distinct recipes in every nook and cranny and each region swears by the superiority of their version