Bende (Lady's Finger) + Spring Onion Curry.

 Lady's Finger or bendi or bendekai is a most popular and favourite vegetable for many. We can prepare many dishes using this vegetables. Mum tells the kid that eating lady's finger will help the kid to be more intelligent and who  consume more bendi will perform excellent in Maths. I am not sure whether this is a trick or its really true. But I have seen many people keep on saying this statement. Any ways here I have a recipe of bendi and spring onions curry which is easy to prepare. I have cooked the vegetables in the microwave oven.  You can also cook without using microwave.

Bendi (Lady's finger) and Spring onions makes a good combination. This curry goes well with Chapatis, pooris, roti, bread toast, idli  and with plain rice. This time I cooked bendi and tomatoes in Microwave oven. I have cooked bendi in the microwave many times. One good thing I have found out cooking bendi in micro wave is that , bendi will not be sticky and its soft and nice.

Lets see some benefits of using Lady Finger and Spring Onions in our daily diet. 
Lady's Finger is a dietary fiber. It contain copper, calcium, potassium, iron, magnesium, manganese , zinc and phosphorus.  Lady's  Finger is good for weight loss since it contain high fiber and it helps in keeping you full for a long time. It also contain soluble fiber  and helps in lowering the bad cholesterol. It controls the blood suger level and improves the digestion. It helps to prevent constipation. It also helps to Improve the eye sight.

Spring onion is a nutritious plant and it provides a host of health benefits to us. It is a rich source of vitamins and minerals. Spring Onions help to lower the blood sugar level. It helps to digest the food. It helps to speed up the level of blood circulation in the body.They are rich in dietary fiber and anti oxidants. Spring onions contain  Vitamin A . Vitamin C, Vitamin B and K. They provide essential minerals such as copper, iron, manganese and calcium.
Here is a recipe of "Lady Finger + Spring Onion Curry", Which is easy to prepare and healthy too.

Things needed :

Lady's Finger (Bende kai ) : 1/4 Kg
Tomatoes : 2
Spring Onions : 1 Bundle
Curry leaves :  5 to 6
Coriander leaves : 2 Table spoons
Rasam Powder : 1 Table spoon
Methi seeds : 5 to 6 seeds
Jeera : 1/4 Tea spoon
Mustard seeds : 1/2 Tea spoons
Oil : 1 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Green chilly : 1
Salt : to taste.

Method :

1.Wash and let the Lady's finger dry. (Completely moisture free). Wash and cut spring onions, tomatoes, green chilly, coriander leaves and curry leaves.

2. Now Cut lady finger according to your wish.

3. Put cut lady's finger, spring onions, tomatoes, required salt and turmeric in a microwave cooking bowl.  Cook for 4 minutes and take out from the oven. Stir once and keep the bowl again for 3 minutes. No need to add any water.

4. Now keep a pan on the fire. Put a spoon of oil. Put mustard seeds, methi seeds and let the mustard seeds splutter. Add jeera, ingh  and curry leaves.Fry for 10 seconds.

5. Add cooked bendi, tomato spring onion mixture. Mix it well and add water if required.
6. Add rasam powder and cut green chilly. Let it boil for 2 to 3 minutes.

7. Add cut coriander leaves and shift the bendi - spring onion curry to a serving bowl.

8. Serve with the main dish you have prepared.

Note:

Cooking Lady's finger and tomatoes in the microwave will help the curry not to be sticky. (as most of the time bendi curry turns sticky).
You can also cook this dish on the normal process too. Keep a pan on the fire and put oil and fry them nicely till are soft and then add tomatoes and spring onions. Mix it well on cook on low flame for  4 minutes.  You can also add  more onions and garlic to this curry . ( I have not used garlic and onions). Used the whole spring onions. 
You can add more water if you the curry to be gravy or you can use thick curry too. Adding a spoon of ghee will enrich the taste. You can also use cut or grated ginger. Using methi seeds is a healthy way since bendi cause Pitham. 
Time : 20 minutes.
Serves : 3

Cabbage, Carrot & Capsicum Palya

Cabbage, Carrot & Capsicum Palya is a dry curry and we can have Palya with chapati, roti, Poori or dosa and plain rice or even you can mix this palya with rice and prepare Spicy Masala Rice. We can have them as one of the side dish also.

Lets see some benefits of eating Cabbage, Carrot & Capsicum.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, arthritis, eye disorders, aging and heart diseases. Cabbage is an abundant source of Vitamin C. It is also a good source of anti oxidants, good for immune system boosting and fight against cough and cold. regulate the proper functioning of the nervous system. Cabbage is very rich in fiber.

Carrots are rich in anti oxidants, vitamins and dietary fiber. They are rich source of carotenes and vitamin A and helps to maintain good eye health. They are good in Vitamin C. It helps to maintain healthy teeth and gum. They are rich in many B complex group of vitamins such as folic acid, vitamin B 6. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. 

Capsicum helps to keep the skin clear, prevents rashes and pimples. It contains vitamin A which is good for eyes and helps to prevent eye diseases. Capsicum boost Metabolism, is rich in anti oxidants. It is pain reliever and strengthens Immunity.

Here is a recipe of  "Cabbage, Carrot & Capsicum Palya",  it is easy to prepare and used Puliyogre gojju  for masala and you can mix this palya with cooked rice and serve as Masala Rice too.  It will be liked by all the family members and fits to all age group taste.
No onion or garlic is used. We can prepare them on festival days and the special days too. 

Things needed :

Cabbage : 1 Bowl (1/2 of medium sized cabbage)
Carrots : 2  (Large ones)
Capsicum 2
Puliyougre gojju : 1 Table spoon (Used Mayya 's Puliyogre gojju )
Salt : to taste
Mustard seeds : 1/2 tea spoon
Urid dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Oil : 1 Table spoon
Coconut : 3 Table spoons
Curry Leaves : 6 to 8
Coriander Leaves : 2 Table spoons.
Turmeric Powder : a pinch

 

Method :

1. Wash and cut Cabbage, carrots , capsicum, curry leaves and coriander leaves in to small.
2. Grate coconut and keep it ready.

3. Keep a pan on the fire put oil and heat. Put mustard seeds, urid dal. Let the mustard seeds spurt.

4. Add jeera and curry leaves. Fry for 2 seconds. Add capsicum and fry for 2 minutes.

5. Add cut cabbage and carrots mix it well with cabbage and put 1/4 cup of water and cook on low flame.

6. Mix it well now and then.  When the vegetables turn soft, add puliyogre gojju, salt and turmeric powder.
7. Mix it well slowly and cover the lid and cook for 2 minutes. Let all the water disappear from the palya.

8. Add coconut and coriander leaves and mix it again and shift the Palya to a serving bowl.

9. Cabbage, Carrot & Capsicum Palya is ready to serve.

Note : 

Do not over cook the vegetables. Do not much water or oil. Adding a spoon of ghee will enrich the taste. You can use only 1 tea spoon of oil if you are using ghee at the end. Adding garlic or onion is optional. ( I have not added). Adding more spice like green chilly or red chilly powder is also optional. You can also use cut french beans along with the above vegetables. But the taste differ.
You can cook all these vegetable in Microwave Oven  within 7 minutes. Put mustard, urid splutter and mix the vegetables. Add salt and less than 1/4 cup of water and cook in Microwave. 
Time : 15 Minutes
Serves : 4