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Marathi Cuisine

Dahiwali Bhindi

‘Satvik’ no onion-garlic Fried Okra in Yogurt-Tomato Curry
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Avadhi, Banaras
Keyword: Saatvik

Equipment

  • Wok

Ingredients

Ingredients

  • 250 gms Okra
  • 1 cup Yogurt
  • 2 chopped Tomatoes
  • 1 tsp Gram Flour
  • tbsp Oil

Dry Spices

  • 1 tsp Coriander Powder
  • ½ tsp Roasted Cumin Powder
  • ½ tsp Turmeric
  • Salt to Taste

For Tempering

  • 1 tsp Oil
  • 1 tsp Cumin
  • 1 tsp Mustard Seeds
  • 3-4 Red Chillies
  • 8 to 10 Curry Leaves

Instructions

  • Wash and dry the okra.
  • Cut the ends of each okra and chop them into 1″ pieces. Set aside.
  • Dice the tomatoes. Set aside.
  • To the yogurt add the turmeric, gram flour, coriander powder, cumin powder, and salt. Mix well. Set aside
  • In a wok over medium flame, heat 1.5 tbsp oil and add the okra.
  • Stir-fry till the pieces soften, set aside.
  • In a wok, heat 1 tsp oil.
  • Add mustard seeds and let it splutter, add cumin seeds
  • Add split red chillies and curry leaves, and stir-fry for a few seconds.
  • Add the diced tomatoes and cook till they soften.
  • Turn the heat to low and add 2-3 tbsp water. This is important to prevent the yogurt from splitting.
  • Add the spiced yogurt and mix well.
  • Let the yogurt simmer for 2-3 minutes.
  • Add the fried okra and cook for a couple of minutes.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.