Jain Karare Bhindi

Ingredients:

Spices: 
1tsp mustard (rai)
3-4 cashewnut(kaju)
10-12 groundnut(sing)
1tbsp red chilly powder (mirchi)
2 1/2 tbsp Coriander seeds powder (dhana jiru)
1tspTurmeric powder (haldi)

250 gms Okra (bhindi)
1tbsp oil
1 1/2 tsp salt
coriander leaves

Method:

1. Grind all spices and nuts and prepare a coarse paste (not very fine). 
2. Take oil and Roast the chopped Okra on a thick pan. 
3. Keep roasting it till it is cooked dull green.
4. Add salt and grounded paste and let it cook for 2 mins.

Serving:

Eat this curd rice or Roti. Simple to cook and delicious to taste. I am a die hard fan of bhindi. I can have it everyday perhaps. Hope you like it too. The one i ate had okra chopped vertically.

Jain Vegetable Makhanwala

This North Indian gravy based vegetable can be served with any indian bread.

Jain Veg Makhanwala

Ingredients

 5 Tomatos

1 tbsp Cashew nut
1 tbsp watermelon seeds (magajtari beej)
1 tbsp milk creme
1.5 tsp black salt (sanchar)
1 tsp sugar 

1/2 cup green beans (fanasi)
1/2 cup green peas (watana)

2 tsp cooking oil 
2 tsp ghee
2 tsp rasoi magic no onion no garlic masala
1 tsp garam masala
1 tsp red chili powder

Seasoning
1 tsp Asafoeteda (hing)
1 tsp cumin seed (jeera)
2 dry red chilies


Method:

1. Take chopped green beans and green peas in a bowl dipped in 1tsp salt water. Boil in a pressure cooker giving it a time of 3 whistles. Let it cool and drain all the water.
2. In a mixture grinder jar, put tomatos, cashew nut, watermelon seeds, milk creme black salt and sugar. Blend it fine so that no chunks are seen.
3. In a pan put oil and ghee. When it is medium hot add cumin seeds, Asafoetida and dry red chilies. Immediately pour the tomato puree.
4. Add both the masalas to the gravy and let it cook until the oil starts to loosen. Keep steering at intervals.
5. Now add the boiled vegetables. Add salt to taste as per requirement.

Serving:
Garnish with chopped coriander leaves and serve hot.