anandhuvasudev/southindiandish huggingface dataset:
Ingredients: garlic cloves,elephant yam (suransenairatalu),mustard seeds,red chilli powder,water,curry leaves,fennel powder,onion,black pepper powder,turmeric powder,sunflower oil

Chena Mezhukkupuratti Recipe ( Eggplant Foot Yam Stir Fry), 2 cups Elephant yam (Suran/Senai/Ratalu) - cubed,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Fennel Powder,1-1/2 teaspoon Red Chilli powder,1/2 teaspoon Black pepper powder,1 teaspoon Mustard seeds,1 Onion - finely chopped,1 tablespoon Sunflower Oil,8 Garlic - cloves,2-1/2 cups Water,6 Curry leaves, 50, Kerala Recipes, To begin with the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) first, in a medium sized pot, add water and salt; Bring it to a boil.
Add the chopped Elephant foot yam in the boiling water and cook them until they are half cooked.
Do not cook the yam pieces completely.Drain the excess water from the cooked yam pieces and set them aside on a paper towel; allow them to dry until we prepare the other spicy mixture.In a nonstick Kadai, add oil and heat on a medium flame.Once the oil is hot, add mustard seeds followed by curry leaves.
Let the seeds splutter.While keeping the Kadai in medium flame, add garlic, onion and let them fry.
Now add turmeric powder, red chili powder, fennel powder, and pepper powder.
Give them a stir so that they blended together.
Do not burn the spices.Add the cooked yam pieces to the spicy mixture in the Kadai.Cook yam with the lid covered.
If it sticks at the bottom of the pan, add 2- 3 tablespoons of hot water.Once the yam pieces are completely cooked and the raw smell of spice powders goes off, switch off the flame.Serve the Chena Mezhukuparrati Recipe ( Eggplant Foot Yam Stir Fry) as a  side for white rice .
To make it more authentic, use coconut oil for the recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Chena_Mezhukuparrati.jpg, 11
Ingredients: (sm scoops),tea monk oo tea,scoop vanilla ice,aerated water (soda water)

Ice Cream Tea Float Recipe, 1 scoop Vanilla Ice cream - (small scoops),2 tablespoons Tea Monk Oolong Tea,1 tablespoon Honey,1 cup Aerated water (Soda Water), 25, European, To begin making the Ice Cream Tea Float, into a teapot, add a cup of boiling water.
Add in the Tea Monk Oolong Tea and allow it to brew for two minutes.Once it has brewed, strain to filter the tea.
Allow the tea to cool or refrigerate for about half an hour.Pour the brewed oolong tea into a serving glass.
Add 1 cup of aerated soda water.Finally add a scoop of vanilla  ice cream and top with more soda water as needed.
Serve the Ice Cream Tea Float Recipe as a Party drink along with Mexican Vegetable Nachos or a Murg Malai Kebab to enjoy it with., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Ice_Cream_Tea_Float_Recipe.jpg, 4
Ingredients: tomato,salt,arhar dal (split toor dal),dill leaves,coconut,mustard seeds,jaggery,curry leaves,coriander (dhania) leaves,onion,poppy seeds,cinnamon stick (dalchini),sambar powder,sunflower oil

Karnataka Style Sabbasige Rasam Recipe - Dill leave & Toor Dal Rasam, 3 tablespoon Sambar Powder,Salt - to taste,1 tablespoon Poppy seeds,1 Onion - chopped,1 Cinnamon Stick (Dalchini),1 teaspoon Mustard seeds,1 cup Arhar dal (Split Toor Dal),1 sprig Curry leaves,1 tablespoon Jaggery,1 cup Dill leaves,Sunflower Oil,1 Tomato - chopped,1 sprig Coriander (Dhania) Leaves,2 tablespoon Fresh coconut - grated, 40, Karnataka, We begin making the Karnataka Style Sabbasige Rasam Recipe (Dill leave & Toor Dal Rasam Recipe) by boiling the dal, dill leaves and coconut in a pressure cooker with turmeric powder and salt.Add 1 cup water and Pressure cook the dal for about 4 whistle, turn off the flame and release the pressure naturally.Once done, drain the water and set aside as that is the base of our rasam , and transfer the dal into another bowl.
 Cool it down and blend this in a mixer jar along with poppy seeds, onion, tomato, cinnamon stick, coriander leaves, sambar powder, 1/4 cup of water and grind this  into a smooth paste.
Transfer to a bowl and set aside.
Heat a kadai with oil on a medium flame, add mustard seeds let it splutter then add the curry leaves.
And add the ground  dal masala.
Stir and cook for 10 minutes.Add the drained water that you had kept aside and mix well, you can add 1 more cup of water and add jaggery and check for seasoning.
Bring it to a boil and switch off the flame.
Serve the Karnataka Style Sabbasige Rasam Recipe (Dill leave & Toor Dal Rasam Recipe) along with steamed rice and few drops of ghee on top along with Menthe / Fenugreek Seeds Tambli Recipe (Karnataka Recipes)  for your lunch meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Karnataka_Style_Sabbasitige_Rasam_Recipe_Dill_leave__Toor_Dal_Rasam_Recipe_.jpg, 14
Ingredients: salt,green chilli,mustard seeds,sesame (gingelly) oil,white urad dal (split),dry red chillies,mandi (leftover water from ing rice),green amaranth leaves,coconut milk

Chettinad Keerai Mandi Recipe With Amaranth Greens, 2 cups Green Amaranth Leaves - cleaned and finely chopped,1 cup Mandi - (leftover water from washing rice),1 Green Chilli - finely chopped,Salt - to taste,1/2 teaspoon White Urad Dal (Split),1 teaspoon Mustard seeds,2 teaspoon Sesame (Gingelly) Oil,2 Dry Red Chillies,1/4 cup Coconut milk - (optional but recommended),8 Shallots - finely chopped, 30, Chettinad, To begin making Chettinad Keerai Mandi Recipe, clean, wash and finely chop the amaranth leaves or any greens of your choice and keep aside.Collect one cup of mandi water by washing the raw rice and keep aside.Heat oil in a pan on medium flame, add the mustard seeds, urad dal and let it crackle.Add the dried red chillies and let it splutter.Add the shallots, green chilly and saute until the onions turn translucent.Add the amaranth greens, season with salt and saute until the greens wilts.Add the mandi water and simmer for 2 minutes.Now, add the coconut milk, bring it to a rolling boil and switch off the flame.Serve the Chettinad Keerai Mandi Recipe along with Steamed Rice, Paruppu Urundai Kuzhambu and Beans Poriyal to make it a complete Chettinad style lunch over the weekend., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Chettinad_Keerai_Mandi_Recipe_Chettinad_Style_Amaranth_Greens_Stew.jpg, 9
Ingredients: pistachios,cardamom (elaichi) podsseeds ground make coarse powder,saffron strands,curd,badam (almond)

Kesar Elaichi Lassi Recipe, 3 tablespoon Honey - to taste,6 Cardamom (Elaichi) Pods/Seeds - ground to make a coarse powder,2 cups Curd (Dahi / Yogurt) - chilled,1 tablespoon Badam (Almond) - slivered for garnish,1 tablespoon Pistachios - slivered for garnish,1 pinch Saffron strands, 20, Indian, To begin making Kesar Elaichi Lassi Recipe (Cardamom & Saffron Yogurt Drink) blend all the ingredients including curd, saffron strands, honey, cardamom pods except the nuts in a blender or mixer.Check the sweetness and adjust the honey to suit your taste.
You can also add some water or more yogurt to adjust the thickness of the lassi.
Most often lassis are made thick, but it is a personal preference.
Pour the Kesar Elaichi Lassi in the serving glasses, garnish with the pistachio and almond slivers.Serve Kesar Elaichi Lassi chilled with a lunch of Chana Masala and Bhatura or as a post-dinner sweet treat as it would taste delicious both ways.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Neha_Mathur/Kesar_Elaichi_Lassi_Recipe_Cardamom_Saffron_Yogurt_Drink.jpg, 5
Ingredients: green chilli red chilli,salt,coconut,mango (ripe),mustard seeds,curd,curry leaves,cumin seeds (jeera),coconut oil,methi seeds (fenugreek seeds),turmeric powder

Mambazha Mor Kuzhambu Recipe - Ripe Mango Mor Kuzhambu, 1 cup Curd (Dahi / Yogurt),1/4 cup Fresh coconut,1/2 teaspoon Mustard seeds,1 sprig Curry leaves - as required,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Mango (Ripe) - peeled and chopped into big pieces,1 Green Chilli - or fry red chilli,1 teaspoon Coconut Oil,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Methi Seeds (Fenugreek Seeds), 30, South Indian Recipes, To begin making the Mambazha Mor Kuzhambu recipe, prep all the ingredients and keep it ready.The first step is the make a paste of the coconut mixture.
Into a mixer grinder, add the coconut, cumin seeds, green chillies, salt and grind it along with 1/2 cup of warm water into a smooth paste.Warm water helps to blend the coconut into a much smoother mixture.Into a sauce pan, add the mangoes, coconut mixture, turmeric powder and water.
Adjust the consistency of the gravy such that you have a thick pouring consistency.Give the Mambazha Mor Kuzhambu a brisk boil for about 3 to 3 minutes and turn off the heat.
Check the salt and adjust to taste accordingly.
For the tadka, preheat a tadka pan over medium heat; add the oil and allow it to get warm.
Once the oil is warm, add the mustard seeds and fenugreek seeds allow it to crackle.
Stir in the curry leaves and turn off the heat.Pour this seasoning over the Mambazha Mor Kuzhambu and give it a stir.
Transfer the Mambazha Mor Kuzhambu to a serving bowl and serve hot.Serve Mambazha Mor Kuzhambu along with Steamed Rice, Chow Chow Thoran and Elai Vadam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/ssarchana-gmail.com/mambazha_mor_kuzhambu_recipe_Ripe_Mango_Kuzhambu_recipe-8_1600.jpg, 11
Ingredients: turmeric powder,salt,green chillies,cumin,coconut,water,cloves garlic,mustard,curry leaves,dry red chillies,onion,oil,banana

Kaya Tholi Thoran Recipe - Raw Banana Thoran (Recipe In Hindi),  3 cloves garlic, 1 tablespoon oil, 2 cups water, 8 curry leaves, 1/2 cup coconut - grated, 4 green chillies, 2 dry red chillies, salt, 4 small onions, 1/4 teaspoon mustard, 1/4 teaspoon turmeric powder,2 raw banana peel, 1/2 teaspoon cumin, 40, Kerala Recipes, To make Kaya Tholi Thoran, first take out the peel of raw banana and cut it into small pieces.
Pour it in a saucepan with turmeric powder and 2 cups of water and cook till it becomes soft.
Now put the grinding ingredients in a mixer grinder and grind it.
Heat oil in a small pan.
Add mustard seeds and cook for 10 seconds.
Add curry leaves, dry red chillies and cook for 10 seconds.
Now add ground spices and cook for 2 to 3 minutes.
After 3 minutes add raw banana and mix it.
Cook and serve for 1 to 2 minutes.
Serve Kaya Tholi Thoran with kirai sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Karthika_Gopalakrishnan/Kaya_Tholi_Thoran.jpg, 13
Ingredients: cashew nuts,dates seedless,pistachios,ghee,sesame seeds (til seeds) (or cocoa powder coconut),badam (almond),cocoa powder

Dates Chocolate & Nut Balls Recipe (Energy Balls), 30 Pistachios,30 Badam (Almond),500 grams Dates - seedless,30 Cashew nuts,2 tablespoons Ghee,2 tablespoons Cocoa Powder,1/4 cup Sesame seeds (Til seeds) - roasted (or cocoa powder or coconut), 40, Continental, To begin making the Dates Choco Balls Recipe, first grind the seedless dates in a food processor or your mixer.
Grind the dates to a fine paste without adding any water.Next, chop the cashew nuts, almonds and pistachios into small pieces and keep them aside until later use.In a non-stick flat bottom pan heat 1/2 tablespoon ghee and roast the nuts on a low-medium heat.
Take care to roast them gently so they turn golden and aromatic, but not burn.
Take them out of the ghee and set them aside.In the same pan heat the remaining 1/2 tablespoon of ghee and add the ground date paste and saute it for 2-3 minutes.
Then, take it off the heat.Now add the roasted cashew nuts, almonds, pistachios, along with the cocoa powder, to the date mixture and combine it all.
Allow the mixture to cool down.Once it is cool enough to handle, shape of your choice.
You can roll the date chocolate mixture into lemon-sized balls for convenience.
Then, roll them over sesame seeds, or coconut or even cocoa powder and store refrigerated for a couple of weeks.Making the Date Chocolate Balls bite-sized makes it convenient to carry when travelling too, or to gift them for the festivals like Diwali.
You can also pop them into lunch boxes, snack on them after exercise and use them to satisfy your sweet cravings too.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Sweets_Mithai/Dates_Chocolate_and_Nut_Balls_Recipe_Energy_Balls-1.jpg, 7
Ingredients: salt,sumac,brinjal (baingan eggsplant),virgin olive oil,za'atar,tzatziki,tme leaves,pomegranate fruit kernels,virgin olive oil brushing the eggsplant,pepper

Grilled Aubergines with Tzatziki Sauce Recipe, 2 tablespoon Extra Virgin Olive Oil,2 - 3 sprig Fresh Thyme leaves - fresh,1 Cup Tzatziki,1 teaspoon Za'atar,1/4 teaspoon Sumac,2 Brinjal (Baingan / Eggplant),1/4 cup Fresh Pomegranate Fruit Kernels,Salt and Pepper - to taste,Salt,1/4 Cup Extra Virgin Olive Oil - + more for brushing the eggplant,5 - 6 sprig Fresh Thyme leaves - fresh, 50, Mediterranean, To begin making Grilled Aubergines with Tzatziki Sauce, first grill the eggplant.
Preheat the oven to 180 degree C or heat a tablespoon of olive oil in a grill pan over medium heat.
Slice the eggplant into half lengthwise, cutting straight through the green stalk.
You will get oval shape thin slices of the eggplant.
Line a baking sheet with parchment paper or grease with little oil.
Arrange the eggplant slices in the baking sheet.
Brush them generously with olive oil.
Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices.
Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices.Arrange the eggplant slices in the baking sheet.
Brush them generously with olive oil.
Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices.
Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices.
Once grilled, let the eggplant slices cool down for few minutes.
To serve Grilled Eggplant, pour a spoonful of Tzatziki Dip and spread over the grilled eggplant slice.
Similarly pour the dip on all the slices.
Sprinkle Zaatar, sumac, salt, pomegranate pearls and thyme over the slices.
At last drizzle olive oil.
Serve Grilled Aubergine with Tzatziki Sauce warm or at room temperature as an appetizer for your party along with Spinach Basil Cottage Cheese Lasagna., https://www.archanaskitchen.com/images/archanaskitchen/meditteranean/Grilled_Aubergine_in_Tzatziki_Sauce_Recipe.jpg, 10
Ingredients: tomato,salt,ginger,cardamom (elaichi) podsseeds,bay leaf (tej patta),black peppercorns,cloves garlic,curd,coriander (dhania) seeds,cinnamon stick (dalchini),cumin seeds (jeera),dry red chillies,onion,chicken breasts,turmeric powder,sunflower oil

Chicken Pasanda Recipe, 1 teaspoon Turmeric powder (Haldi),500 grams Chicken breasts,2 teaspoons Sunflower Oil,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,4 cloves Garlic - finely chopped,2 Onions - sliced,2 Dry Red Chillies,1 teaspoon Coriander (Dhania) Seeds,1 Bay leaf (tej patta),1/2 cup Curd (Dahi / Yogurt),2 Tomatoes - chopped,Salt - as per taste,1 inch Ginger - finely chopped,1 teaspoon Whole Black Peppercorns, 55, Mughlai, To begin making the Chicken Pasanda Recipe, thoroughly wash and clean the chicken pieces.For the spice mixHeat a skillet on low flame and add all the whole spices - Cumin seeds, Black Pepper, Cinnamon Stick, Cloves, Cardamom pods, Bay leaves and Dry red chillies and roast them for few minutes until the spices are well roasted and aroma begins to rise.
Turn off the flame and allow it to cool.
Transfer the spices into a  mixer-grinder and grind it into a powder.To marinate the chickenIn a large bowl, add curd, freshly ground spice mix, finely chopped ginger and garlic.
Add the chicken breasts into the mixture, coat the masala onto all the pieces of the chicken and let it marinate for half an hour.Heat a heavy bottom pan on medium flame and add oil.
Once the oil is hot, add onions and fry till they turn golden brown.
this will take about 4-6 minutes.Now add in the tomatoes, sprinkle salt and turmeric powder and give it a good toss.Cover and cook until the tomatoes turn mushy.
Add the marinated chicken pieces and stir all the ingredients well.Adjust salt according to your taste, cover the pan with a lid and cook for another 10 minutes.Serve the Chicken Pasanda Recipe along with Whole Wheat Palak Naan Recipe and Burani Raita for a weeknight dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Pakistani_Style_Chicken_Pasanda_Recipe.jpg, 16
Ingredients: tomato,turmeric powder,salt,ginger,red chilli powder,water,curry leaves,garlic,onion,coriander powder,coconut oil,chicken breast,garam masala powder

One Pot Pressure Cooker Chicken Curry Recipe - One Pot Pressure Cooker Chicken Curry Recipe,  1 teaspoon red chilli powder, 1 onion - finely chopped, 1 teaspoon coriander powder, 1/2 tsp turmeric powder, 2 cups water, 1 sprig curry leaves, salt - as per taste, 2 tomatoes - finely chopped, 1 inch ginger - finely chopped, 1 teaspoon garam masala powder,1 tsp coconut oil, 300 grams chicken breast - cut, 4 long garlic - finely chopped, 40, South Indian Recipes, To make One Pot Pressure Cooker Chicken Curry Recipe, first heat coconut oil in a pressure cooker.
After heating, add curry leaves, ginger, garlic and cook for 1 minute.
Now add onion and cook till the onion becomes soft.
After the onion becomes soft, add tomatoes, turmeric powder, garam masala powder, red chilli powder, coriander powder and mix well.
Now add chicken, salt, water and close the cooker.
Cook till 3 to 4 cities come.
Allow the pressure to drain on its own.
After the pressure comes out, open the cooker, remove it in a serving bowl and serve.
Serve the One Pot Pressure Cooker Chicken Curry Recipe with Tadka Raita, Cumin Rice and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/One_Pot_Pressure_Cooker_Chicken_Curry_Recipe.jpg, 13
Ingredients: salt,ginger,mustard seeds,coconut,cumin (jeera) seeds,water,gram flour (besan),curry leaves,soda,sugar,coriander (dhania) leaves,lemon,turmeric powder,enos fruit salt,green chillies,sunflower oil

Instant Khaman Dhokla Recipe, 1/2 cup Water - or more if required,1/4 cup Fresh coconut - grated,1/4 teaspoon Turmeric powder (Haldi),4 Green Chillies - slit,1 teaspoon Salt - to taste,2 tablespoons Sugar,1 tablespoon Lemon juice,1 inch Ginger - chopped,1/2 cup Water,1/4 teaspoon Salt,6 sprig Coriander (Dhania) Leaves - finely chopped,1-1/2 cups Gram flour (besan),2 Green Chillies - chopped,1 tablespoon Sunflower Oil,1 teaspoon Sugar,1 teaspoon Enos fruit salt,2 sprig Curry leaves,1 teaspoon Cumin (Jeera) seeds,1 teaspoon Mustard seeds,2 tablespoons Lemon juice,1/4 cup Water,1/4 teaspoon Cooking soda,1 teaspoon Sunflower Oil, 30, Gujarati Recipes﻿, To begin preparing the Khaman Dhokla, prepare all the ingredients and keep them ready.Grease a 7 inch cake tin or a dhokla pan and keep aside.
Prepare a steamer with water and keep it ready.
First, make the green chilli ginger mixture.
Into a small jar of mixer grinder, add the green chillies, ginger and water and blend to make a puree.
Keep this aside.Into a large mixing bowl, add all the ingredients along with the above green chilli ginger paste and keep aside.Whisk well to combine, the addition of lemon juice and soda will make the Khaman Dhokla batter froth up.It is important you steam the batter immediately once it is well combined, so that the Khaman Dhokla remains fluffy when steamed.Pour the Khaman Dhokla batter into the greased pan and place it in the prepared steamer.
Cover the steamer and turn on the heat to high and steam for 10 minutes until done.You will know when it is done, when you insert a knife in the centre and around the edges and it comes out clean.Remove the Khaman Dhokla from the steamer and allow it to cool completely.
Do not cut it while it is warm or hot as it will crumble.The next step is to prepare the tadka along with the sugar lemon water.Preheat a pan with oil over medium heat; add the mustard seeds and cumin seeds and allow it to crackle.
Once it crackles, add the green chillies and curry leaves and stir for about a minute.
Once done, add the water, lemon juice, sugar and salt.
Stir well until the sugar has dissolved and turn off the heat.
Allow the tadka to cool a bit.
Once the Khaman Dhokla has cooled completely, cut it into squares or diamonds.
Spoon the tadka over the Khaman Dhokla so it gets soaked well.
If there is more tadka water remaining, just keep it aside and pour it later when you feel it has become dry or you want it more juicy.Remove the Khaman Dhokla from the pan and place it on a serving platter.
Sprinkle freshly grated coconut and chopped coriander leaves and serve.
Serve it along with Green Chutney and Adrak Chai as an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Instant_Khaman_Dhokla_Recipe_Video_Gujarati_2_1600.jpg, 16
Ingredients: tomato,salt,mustard seeds,water,curry leaves,white urad dal (split),dry red chillies,onion,gingelly oil,sugar,tamarind paste

Madurai Spicy Tomato Chutney Recipe- Thakkali Vengayam Chutney, 2 teaspoons Tamarind Paste,2 Onions,2 sprig Curry leaves,3 teaspoons Gingelly oil,Salt - to taste,1 teaspoon Mustard seeds,1/4 cup Water,2 Tomatoes,1/2 teaspoon Sugar,2 teaspoons White Urad Dal (Split),5 Dry Red Chillies, 20, Tamil Nadu, To begin making the Spicy Madurai Tomato Chutney, finely chop the onions and tomatoes and set aside.Heat 1 teaspoon of oil in a kadai on medium flame, add the dry red chillies, 1 chopped onion and 1 chopped tomato and saute them for about 5 minutes.
Turn off the flame and allow to cool.Transfer this mixture to a mixer-jar, grind to a paste with 2 tablespoons of water.In the same kadai, heat the remaining gingelly oil, add mustard seeds and allow it to crackle.Next add urad dal and curry leaves and saute for a couple of minutes or until the urad dal turns golden.Now add the remaining chopped onions and cook until the onions becomes transparentAt this stage add in the remaining tomatoes, cover and cook.
The tomatoes must be soft yet chunky.
Finally add in the ground chili-tomato-onion mixture to the kadai along with a little water, mix well and bring to a single boil.Turn off the flame - Your Madurai Style Tomato chutney is ready to be served.
Serve this Spicy Madurai Tomato Chutney along with Ragi Idli Recipe (Steamed Rice Millet & Lentil Cake) and  Kumbakonam Filter Coffee Recipe for a complete breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Madurai_Spicy_Tomato_Chutney_RecipeThakkali_Vengayam.jpg, 11
Ingredients: salt,ginger,coconut,red chilli powder,cumin seeds (jeera),bhindi (lady fingerokra),green bell pepper (capsicum),coriander powder,turmeric powder,sunflower oil

Bhindi and Capsicum Sabzi Recipe, Sunflower Oil,2 Green Bell Pepper (Capsicum) - cut diagonally,1 inch Ginger - chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,2 teaspoon Coriander Powder (Dhania),3 tablespoon Fresh coconut - grated,1 teaspoon Turmeric powder (Haldi),200 grams Bhindi (Lady Finger/Okra) - cut into stripes, 45, North Indian Recipes, To begin making the Bhindi & Capsicum Subzi Recipe, heat a kadai with oil, add chopped bhindi, sprinkle with salt and stir fry until they are done.
The ladies finger will slightly crisp up and become soft.Once the ladies finger is crisp and cooked through remove the ladies finger into a bowl and keep aside.Add some more oil to the same pan and add sprinkle cumin seeds and allow it to crackle.Once the cumin seeds have crackled add the  ginger and saute until it softensOnce done add capsicum and stir fry till they become soft.
Add bhindi along with all the spice powders and stir fry for few seconds.Finally add grated coconut and toss well until it combines and turn off the heat.Transfer Bhindi & Capsicum Sabzi into a serving bowl and serve hot.Serve the Bhindi & Capsicum Sabzi Recipe along with tawa paratha, Dal Palak Recipe (Spinach And Lentil Curry) and Raita of your choice to make it a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Bhindi__Capsicum_Subzi_Recipe.jpg, 10