Sunday, 12 June 2016

Bheeda, Papayta nay Vengna

An exclusive from Niloufer's Kitchen

Bheeda, Papayta nay Vengna 

Serve 4 to 6 persons
1 small eggplant
250gm/1/2 lb okra
1 medium potato
1 tsp ground ginger
1 tsp ground garlic
1 tsp cumin powder
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp salt
1 cup fried and crushed onions
pinch of sugar
1 fresh lemon or lime
3 tbsp water
1 handful of freshly chopped corriander leaves

In a pan heat 1 tbsp oil
Add one small eggplant, diced into cubes
Pan fry it until nicely golden brown. Remove it with a slotted spoon and sprinkle it with salt. Keep aside.
Add to the same pan 
1 tsp oil
add to it the okra and pan fry for about 5 minutes, remove it with a slotted spoon, sprinkle it with salt and a good squeeze of lemon juice. Keep aside.
Add another tsp of oil and add one medium sized potato, that has been peeled, diced and washed.
Pan fry for 5 minutes on a high flame until golden brown, Remove it with a slotted spoon. Sprinkle it with salt and keep this aside.

In the same pan, add and lightly saute` the spices. Add the onions, seasoning and the potatoes to the spices. Give it a good stir. Top it with the eggplant and okra.
Add 3 tbsps of water. Cook for about 15 minutes, add a handful of finely chopped corriander leaves.
Cook for another 10 minutes. Give it a stir. Serve with warm rotlis.

For more Parsi recipes click on
The Art of Parsi Cooking; reviving an ancient cuisine
For more simple and delicious food click on. Niloufer's Kitchen : Quick and Easy

Photo Courtesy; Shamineh Mavalvala.


25th June 2016
Dinaz Subjally Absolutely delicious ! Made it today for my Boman mahino / roja. 99.999%. Recommend it
Thank you Nilufer for sharing it. Can't wait for the book. It turned out Perfect

30th Jan 2017
Sheeraz Y. Wania It turned out yummy Nilu  thanks

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