Hey guys! The recipe I am posting today is a simple afternoon meal recipe. You can make this as tiffin recipe also. Lets get cooking….
Ingredients:
For beetroot paratha:
Boiled beetroot – 2 medium
Wheat flour – 1 cup
Makai atta/maize flour – 1/2 cup
Bajra atta/ Bajra flour – 1/4 cup
Garlic (grated) – 1/2 cloves
Salt as per taste
Oil – 2 tbsp
Ghee for greasing
Lukewarm water for kneading
For Bhindi Masala:
Bhindi – 500 grams
Onion (finely chopped) – 2 medium
Boiled potato (diced in small pieces) – 2 medium
Garlic paste – 1 tbsp
Turmeric powder/Haldi powder – 1 tsp
Kashmiri red chilly powder – 1 1/2 tbsp
Cumin-Coriander powder – 2 tbsp
Salt as per taste
Oil – 1 1/2 tbsp
Lemon juice – 1 tsp
Asafoetida/Hing powder – 1/4 tsp
Method:
For beetroot paratha:
1) Make a puree of the beetroot. In a bowl sieve both the flours. To this add the garlic, salt, beetroot puree and oil and crumble and mix all together. Now add the lukewarm water and knead into a soft dough. Knead this dough for 10 minutes at-least for the gluten to bind the dough well.
2) Cover the dough with cloth and keep aside for 10 minutes. After 10 minutes make 5 balls out of this dough. Roll one bowl using little flour.
3) Heat the tawa on medium flame add the rolled paratha and let it cook one side till bubbles appear on top. Then turn the other side and cook it. Now grease both sides with ghee and cook it on medium flame. Serve hot.
You can make this paratha for breakfast also and serve it with curd or pickle.
For Bhindi Masala:
1) In a wok take oil. Let it become warm. Now add the hing powder and garlic and saute for a few seconds. Now add the onions and saute till lightly pink. Now add the chopped bhindi and turmeric powder and mix it well. Cook the bhindi on medium while stirring in between till the bhindi is almost soft and all the stickiness is gone.
2) At this stage add the potatoes, red chilly powder, coriander cumin powder and salt and mix it well. Now cover and let it all cook together on medium flame for 10 minutes. Stir it after 5 minutes. After ten minutes switch off the gas, add the lemon juice and mix it well. Serve hot.
‘This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.’
Cooking with Shail 
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