Heat oil. Add finely chopped Ginger + Garlic + cilantro stems (lots of them) + spring onion + a little bit of red onion + yellow bell pepper (little bit..not a lot). Saute for a few secongs. Add finely diced carrots + finely diced cabbage (a big handful). Saute everything till the veggies soften just a little bit. Add a pinch of salt and some black pepper. Add soy sauce + dark Soy + rice vinegar + a small amount of schezwan sauce (indian style) + a few drops of dark sesame oil. Stir. Add a can of Straw Mushrooms split in half length wise. Add a couple of cups of water and let it come to boil. Add cornstarch slurry, let it boil and then simmer for a few more minutes. Adjust seasoning according to taste. Serve piping hot with finely chopped spring onion greens. Winter. Solved.
This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...
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