Gnocchi With Roasted Vegetables

What can I say...I am on a roll!
Dinner tonight was golden roasted Gnocchi served on a bed of colorful vegetables. We were in the mood for something light and easy and this dish totally fit the bill. Considering the alternate plan of "Maggi", this was an upgrade and a delicious one at that. So here goes...

Ingredients:
8-10 colorful Jalapenos
1 Bell Pepper
1 small Onion
8-10 Cherry Tomatoes
1 tbsp crushed Garlic
7-8 Sage Leaves
Dried Oregano
Gnocchi
Olive Oil
Salt & Pepper
Butter
Parmesan Cheese

Method:
Bring a pot of water to boil. Add some salt.
Cook the gnocchi for 4-6 minutes until they float on top.
Drain the gnocchi.
In a pan, add a tbsp of butter and toss in the gnocchi.
Roast on a medium low flame until golden.

Roughly chop up the vegetables.
Heat a skillet with a couple tbsps of Olive Oil.
Add the Onions and saute on medium for a few minutes.
Add the garlic, herbs, salt and pepper.
Add in the chopped vegetables and roast until cooked but still retaining their crunch.
Add in the roasted Gnocchi and toss for a minute.
Garnish with Parmesan and serve warm with a side of some warm bread.

Vegetable Biryani

Like I mentioned in my previous post, we had a nice Sunday lunch a couple weekends ago with family that featured some delicious Makai Bhari Mirchi, Vegetable Biryani and some soothing Gujrati Dal. My version of vegetable biryani doesn't call for any yogurt (like traditional ones do) because DH is not a fan of the flavor it brings to the biryani. Here are some pictures from the family table and the recipe for the biryani.

Ingredients

Main	Spices/Tadka	Generic
1/2 head Cauliflower	2 Bay Leaves	Ghee
1 cup Peas	1 Moti Elaichi	Salt
1 cup Carrots	1/2 tsp Kalo Jeera	Sugar
1 cup Beans	1 tsp Jeera
1 cup Bell Peppers	1/2 tsp Whole Black Peppers
1 large Onion	1 tsp Biryani Masala
2 large Tomatoes	1/2 tsp Turmeric
1 cup Paneer	1 tsp Red Chilli Powder
2 cups Basmati Rice	Garam Masala
	Cashews
	Fresh Dhania
	Saffron

Method
Cook 2 cups basmati rice with 1 and a 1/4 cup water in a rice cooker. Add a tsp of ghee so the grains do not stick together.
As soon as the rice is cooked, spread it on a wide plate and let it cool.
Cut the cauliflower head into medium florets.
Cut the rest of the vegetables into long thin strips.
Finely slice the onions lengthwise.
Finely chop the tomatoes.
In a pan heat 2-3 tbsp butter/ghee and roast the bay leaves, moti elaichi, jeera, kalo jeera and black peppers on low-medium heat for a couple minutes.
Add all the vegetables except onion and tomatoes and saute on medium heat.
Add the biryani masala, salt, turmeric, and red chilli powder. Keep tossing.
Add the grated paneer, finely chopped tomatoes, salt to taste and cook only till the vegetables are half cooked.
Carmelize the onions with a tsp of sugar in 2-3 tbsp of butter. Cook on low heat until they are dark brown. Take care not to burn them.
In an oven safe pot, grease the sides with some ghee.
Spread a layer of rice topped with a layer of the vegetable mix.
Sprinkle some garam masala on top and again add a layer of rice.
Continue until all vegetable and rice is used up.
Add a few strands of saffron to a tbsp of warm water and let it sit for a couple minutes.
Sprinkle some saffron water on the top and spread the carmelized onions as the top most layer.
Cover with an oven safe dish cover or just aluminium foil.
Pre-heat the oven to 350 degrees.
Cook the biryani in the oven at 350 degrees for about 25 minutes.
Garnish with roasted cashews, fresh dhania and serve hot.

Kid Friendly Pasta

It is an everyday challenge to come up with a nutritious yet colorful and appetizing meal for a toddler. Especially when the toddler tends to change his tastes every week. Last nights's concoction for my 2 year old was thankfully in line with his demand for pasta and I tried to get his vegetables, proteins and carbs all in a one pot dish. It came out pretty well and I ended up eating quite a bit under the pretext of tasting. This recipe can be easily tweaked into a quick 30 minute lunch or dinner fix for adults as well. I would recommend using olive oil instead of butter though and maybe a little more spices based on your taste. I used Paneer because I did not have Feta cheese at home. So without much adieu, here comes pasta sauteed with fresh vegetables in a light herb butter sauce.

Ingredients:
2 cups Pasta
1/2 Bell Pepper
1/2 cup Broccolli
1/2 cup Squash
1 small tomato
1/2 cup Paneer
1/2 tsp Black Pepper
1-2 tsp Basil Paste (or Pesto)
Olive Oil
Salt

Method
Boil the pasta for about 8-10 minutes until cooked. I used some fusili and rotini.
Cut all vegetables into 1/2 inch cubes. The idea is to make it bite size for kids.
In a heavy bottom pan, melt 1 tbsp butter and add a tsp of basil paste and let it diffuse in the butter on low heat for a minute.
Saute all the vegetables until well cooked, yet crisp and crunchy.
Add the paneer and saute until it roasts to a golden color.
Add salt and a pinch of freshly ground black pepper.
Drain the pasta and add it to the vegetables and toss on medium heat for a couple of minutes.
Serve hot with a side of fruit juice or milk.

Veggie Puffs

Ingredients

Main	Spices/Tadka	Generic
Puffed Pastry Sheets	3-4 Green Chillies	Oil
1 large Potato	1 pinch Turmeric	Salt
1 cup Peas	1 pinch Garam Masala
2 medium Carrots	1 tsp Grated Ginger
1 large Capsicum	1 tso Minced Garlic
1 small Onion	Tomato Sauce
	1 tsp Kitchen King
	1 tsp Jeera
	Fresh Dhania

Method
Peel the vegetables and finely chop them.
In a skillet, splutter the jeera in 2 tbsp oil until dark.
Add the turmeric, green chillies, garam masala, gingre and garlic and saute for 1/ a minute.
Add the finely chopped onions and saute until pink.
Add the capsicum, peas, carrots and potatoes and cook on medium until 1/2 cooked.
Add salt, kitchen king and 2-3 tbsp Tomato Sauce. (I use Maggi hot-n-sweet)
Saute for another minute or so and turn the heat off.
Add in some finely chopped dhania.
Thaw the pastry sheets and lay one sheet out on a flat surface.
place 2-3 tbsp of the vegetables with an inch between each filling.
Place another pastry sheet on top and press them in in the gaps.
Cut into square puffs with filling and seal all the ends with a dab of water.
Pre-heat oven to 350 degrees.
Grease a baking sheet with some oil and place the puffs on the sheet 1 inch apart.
Spray some more oil on top and bake for about 20 minutes until golden and flaky.
Serve hot with any ketchup/sauce/chutney.

Corn Fritters

Ingredients

Main	Spices/Tadka	Generic
1 can Kernel Corn	1 pinch Red Chilli Powder	Oil
1/4 cup Maida	1-2 drops Soy Sauce	Salt
1-2 Scallions	2 Green Chillies
1 small Capsicum

Method
Very finely chop the capsicum, green chillies and scallions including the green part.
Assemble them in a bowl and add the corn and maida.
Add salt, red chilli powder, soy sauce and 1/4 cup water and blend well into a thick batter.
In a shallow pan, heat 4-5 tbsp oil and drop the batter to shallow fry.
Use approximately 2 tbsp of batter for each frittata.
Lift to see if the bottom side has cooked and flip when it has turned golden.
Shallow fry both sides, remove and drain on a paper towel.
Serve hot with schezuan sauce/ketchup.

Bissi Bele Bhath

 Ingredients

Main	Spices	Generic
2 cups Sona Masoori Rice	1 pinch Hing	Ghee
1/2 cup Tur Dal	1 pinch Turmeric	Salt
1 cup Squash cubes	1 tbsp Jaggery
1 small Bell Pepper	3 tbsp Dhania Seeds
1 medium Tomato	6-8 Dry Red Chillies
2-3 Drumstick pieces	1 tbsp Chana Dal
1/2 cup peas	1/4 cup Coconut
1 small Eggplant	1 tsp Methi Seeds
1 medium carrot	1 tsp Mustard Seeds
3-4 medium Okra	6-8 Curry leaves
1 small Onion

Method
Chop all vegetables into 1-inch pieces.
In a small skillet, roast the dry red chillies, dhania seeds, methi seeds and chana dal until golden.
Grind this into a fine paste along with the coconut and 1/2 cup water.
In a pressure cooker pan, add 2 tbsp of ghee and let the mustard seeds and curry leaves splutter.
Add the onions and saute for about 3-5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.

Add in 2 cups of Sona Masoori rice, 1/2 cup Tur Dal and 9 cups of water.
Add the turmeric, hing, salt, jaggery and coconut chilli paste.
Close the cooker and cook for about 4 whistles.
Garnish with Ghee and serve.

Veg Manchurian

Ingredients

Main	Spices/Tadka	Generic
Corn Flour	Soy sauce	Oil
3-4 Scallions	4-6 Green chillies	Salt
Schezuan Sauce	Black Pepper
Stir-Fry Sauce	1 tsp Red Chilli Powder
1 cup Shredded Cabbage
1/2 cup Grated Carrots
1/2 cup Grated Capsicum
1 large Potato

Method
Boil the Potato and mash.
Assemble the cabbage, capsicum, carrots and potato in a large bowl and add 4 tbsp Corn Flour.
Add 1 tsp soy sauce, 1 tsp red chilli powder, a pinch of freshly ground black pepper, salt.
Add 3-5 tbsp water and make a stiff dough.
Mould into small balls to make manchurians.
In a plate, spread some corn flour and dust each ball with some flour.
Deep fry until golden on all sides and remove and drain on a paper towel.
Finely chop the green chillies and scallions incuding the green part.
In a wok, heat 2-3 tsp oil and saute the green chillies and scallions on medium heat for a couple of minutes.
Add 1 tbsp Stirfry sauce.( I use Ching's).
Add 1 tbsp Schezuan Sauce. (Find recipe here)
Add1/2 tsp soy sauce and salt and saute for a couple minutes.
Dissolve 3-4 tbsp Corn Flour in 1/2 cup water and beat to make a lump free paste.
Add this to the wok and cook until the sauce thickens.
Add salt if necessary. (Test before adding since the sauces have salt too.)
Add in the fried manchurians just before serving.
Garnish with fresh scallions and serve.

Spring Rolls

Ingredients

Main	Spices/Tadka	Generic
1/2 head Cabbage	1 pinch Turmeric	Oil
1 medium Capsicum	4-6 Green Chillies	Salt
1 long Carrot	Fresh Dhania
1 small Onion	1 tbsp Ginger
Sring Roll Wrappers (OR)
Maida

Method
Chop the vegetables and ginger into thin long slices.
In a pan heat 3-4 tsp oil and saute the onions and ginger.
Add the dhania, capsicum, carrots and cabbage.
Add some salt, turmeric and finely chopped green chillies.
Saute until well cooked.
If you cannot find spring roll wrappers, make a stiff dough of maida with some salt.
Roll out the dough into really thin circles and use them as wrappers.
If using sring-roll wrappers, soak them in warm water 2-3 minutes just before using.
Lay out a wrapper and set some of the vegetable filling on one side.
Start rolling the wrapper from that side making sure the 2 adjacent sides are tucked in.
Seal the ends wit ha little water.
Make all the spring rolls.
Deep fry them until golden and serve hot with ketchup/schezuan sauce.

Semiya Upma

Ingredients

Main	Spices/Tadka	Generic
2 cups Semiya	1 tsp Mustard Seeds	Ghee
1 small Capsicum	1 tbsp Urad Dal	Salt
1 small Onion	3-4 slit Green Chillies	Sugar
1 small Tomato	1 tbsp Grated Ginger
1 small Potato	1 pinch Hing
	1 pinch Turmeric
	3-4 Curry Leaves
	Fresh Dhania

Method
Roast the semiya in 2-3 tsp ghee until pink and transfer immediately into a cool plate.
Cut the potato in half and thinly slice it. Preferably red potatoes with the skin.
Finely chop the capsicum, onion, tomato and dhania.
Set 4 cups of water to boil in a pot.
In a heavy bottom pan, heat 2-3 tsp ghee and splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the curry leaves, onions, ginger and green chillies and saute until pink.
Add the potatoes and let it cook until half done.
Add the turmeric, hing, capsicum and tomatoes and cook until they start to brown and shrink.
Add salt, dhania and the roasted semiya and saute for a minute.
Add the boiling water and cook open until the semiya is fully cooked and loses all the water.
Sprinkle a tsp of sugar on top and serve.

Paneer Tikka Masala

Ingredients

Main	Spices/Tadka	Generic
250 gms Paneer	1 tbsp Panchpuran	Oil
3 large Capsicum	1 pinch Turmeric	Salt
1 large Onion	1 tsp Black Pepper
1 medium Tomato	1 pinch White Pepper
1 cup Yoghurt	1 tsp Red Chilli Powder
	1 pinch Chat Masala
	Lemon Juice

Method
Lightly roast the panchpuran masala and grind into a powder.
In a bowl, blend the yoghurt, fresh ground black pepper, white pepper, red chilli powder, chat masala, salt and panchpuran.
Chop the panner, onion, tomato and capsicum into 1 inch cubes.
Choose bell peppers of different colors to make it more flavourful and appetizing.
In a large bowl, assemble all the veggies together and pour the spiced yoghurt on top.
Toss well to coat all the vegetables on all sides.
Let this marinate for about 30-45 minutes.
Pre-heat the oven to 350 degrees.
Line a baking sheet with foil and grease it with some cooking oil.
Pour the marinated vegetables into the sheet and spread to cook evenly.
Cover with a foil and bake for 30 minutes.
Remove the cover and toss the vegetables a little.
Now bake again for about 10 minutes tossing every 3 minutes or so.
Once it all the vegetables are cooked, broil on low for a 2-3 minutes until it gets brown and crisp.
Garnish with lemon juice and serve.
Notes:
The marinated vegetables can also be cooked on stove stop or set in skewers for a barbeque.

Chilli Paneer

Ingredients

Main	Spices	Generic
6-8 Large Jalapenos	1 tbsp Panch Puran Masala	Butter
3 large Bell Peppers	1 pinch Turmeric	Salt
3-4 Green Chillies	Fresh Dhania
250 gms Paneer

Method
Choose jalapenos with very mild heat for this recipe.
Choose bell peppers of different colors if possible.
Slit the green chillies length-wise.
Chop all the peppers into 1-inch pieces.
Cut the paneer into 1 inch cubes.
Grind the panch puran masala into a coarse powder.
In a pan, heat 2 tbsp of butter and let it melt.
Roast the panch puran masala and turmeric and add in the peppers.
Saute until the skin starts to shrink and add in the paneer and salt.
Roast until the paneer is brown on all sides.
Garnish with fresh Dhania and serve.

Pav Bhaji

Ingredients

Main	Spices	Seasoning	Generic
2 large Potatoes	1 tsp Red Chilli Powder	Fresh Dhania	Oil
1/2 head Cauliflower	2-3 tbsp Pav Bhaji Masala	Lemon Juice	Salt
2 medium Carrots	1 tsp Turmeric		Butter
1 cup Peas	1 tbsp Grated Ginger
1 large Onion	1 tnsp Minced Garlic
2 large Tomatoes
1 large Capsicum
Laadi Pav

Method
Cut all the vegetables except onions tomatoes and capsicum into large pieces and pressure cook them for about 3 whistles.
Finely chop the onion, tomatoes and capsicum.
In a heavy bottom pan, heat 2 tbsp oil and saute the garlic and ginger for a minute.
Add the onions and saute until its pink nad translucent.
Add the capsicum and tomatoes and cook on medium low flame until the capsicum starts to shrink and the tomatoes turn mushy.
Add the turmeric, salt, pav bhaji masala and red chilli powder and cook until it loses the raw smell.
Mash all the vegetables together and add them to the pan.
Cook until the vegetables are well blended with the masalas.
Add 2-3 tbsp of salted butter and let it simmer without stirring for about 10 minutes.
Turn the heat off.
In a cup, melt some salted butter and add a pinch of salt and pav bhaji masala.
Split each pav in the center.
Heat a skillet and roast the pav on both sides with the spiced butter.
Assemble a plate with two pieces of pav, some bhaji and garnish with finely chopped onions, dhania and lemon juice and serve hot.

Puli Pongal

Ingredients

Main	Spices	Seasoning	Generic
2 cups Sona Masoori Rice	1 pinch Hing	1 tsp Mustard Seeds	Til Oil
1 cup Squash cubes	1 pinch Turmeric	1 tsp Methi Seeds	Salt
1 small Bell Pepper	1 tbsp Sambar Powder	1 tbsp Chundakkai Vathal	Ghee
1 medium Tomato	1 tbsp Vethalkuzhambu Powder	4-6 Curry leaves
2-3 Drumstick pieces	1 tbsp Jaggery
1/2 cup Peas	2 tsp Tamarind Paste
1 small Eggplant
1 medium carrot
3-4 medium Okra
1 small Onion

Method
Chop all vegetables into 1-inch pieces.
Ina pressure cooker pan, add 2 tbsp of Til oil and let the mustard seeds splutter.
Add methis seeds and roast until golden brown.
Add the Chundakkai Vathal and Curry leaves until dark and add the onions.
Saute for about 5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.
Dissolve the ta marind paste in about 8 cups of water.
Add in 2 cups of Sona Masoori rice and the tamarind water.
Add the turmeric, hing, salt, jaggery, sambar powder and kuzhambu powder.
Close the cooker and cook for about 4 whistles.
Wait until the pressure is fully released before opening the cooker.
Garnish with Ghee and serve.

Aloo Capsicum

Ingredients

Main	Spices	Tadka	Generic
2 Large Potatoes	1 pinch Turmeric	1 tsp Jeera	Oil
2 Large Bell Peppers	1 tsp Red Chilli Powder	3-4 Curry Leaves	Salt
	1 tsp Aamchur	1 pinch Hing
	1 pinch Kitchen King

Method
Peel the potatoes and cut them into 1 inch cubes.
Cut the Bell peppers into a similar size.
Cook the potatoes for about 3-4 minutes in the microwave. They should be only half cooked here.
In a skillet, splutter the jeera in 2 tsp of oil and when dark, add the hing and curry leaves.
Add the bell peppers and saute for 2-3 minutes before adding the potatoes..
Add the salt, turmeric, red chilli powder, amchur, and kitchen king.
Toss until the vegetables are well coated.
Cook on medium heat until the potatoes get well cooked.
Serve hot with Rotis.

Arechuvitta Sambar

Ingredients

Main	Spices/Tadka	Generic
1/2 lb Pearl Onions (OR)	1 tsp Mustard Seeds	Ghee
1/2 lb Mixed Winter Vegetables	6-8 Curry Leaves	Salt
2 medium Tomatoes	1 pinch Hing
1 cup Tur Dal	1 tbsp Dhania Seeds
	1 tbsp Chana Dal
	6-8 Dry Red Chillies
	1 tsp Methi Seeds
	3-4 tbsp Grated Coconut
	1 pinch Turmeric
	1 tbsp Jaggery
	Tamarind
	Fresh Dhania

Method
Pressure cook and mash the Tur Dal.
Roast the Chana Dal, Dhania Seeds, Methi Seeds, Dry Red Chillies for a couple minutes until they are golden brown and lose the raw smell.
Grind this along with the coconut and 1/2 cup water to make a fine paste.
Take a lemon sized ball of tamarind and make an extract with about 4 cups of warm water.
The sambar can be made either with just pearl onions or a mix of winter vegetables like Okra(Bhindi), Eggplant (Baingan), Squash, Pumpkin, Bell Peppers,etc.
Peel and wash the pearl onions or use frozen ones.
Chop the tomatoes into 1 inch pieces.
In a pot, add 2-3 tsp of ghee and let the mustard seeds splutter.
Add the curry leaves and hing.
Add the vegetables and saute for about 5 minutes.
Add the tamarind water, coconut paste, jaggery, turmeric and salt and bring to a boil.
Once it boils, set on a medium simmer for about 12-15 minutes until all the begetables are well cooked and tender.
Add the mashed Tur Dal and boil for a minute or two.
Season with fresh Dhania and serve.

Stuffed Capsicum

Ingredients

Main	Spices	Tadka	Generic
4 Large Bell Peppers	3 pc Green Chillies	1 tsp Jeera	Oil
3 large Potatoes	1 tsp grated Ginger.	3-4 Curry Leaves	Salt
1 medium Onion	1 clove Garlic	1 star Anise
1 medium Tomato	1 tsp Red Chilli Powder	1 pc Moti Elaichi
1 cup Grated Paneer	1 pinch Turmeric	Fresh Dhania leaves.
1 bunch Scallions	1 pinch Hing
1/2 cup Peas	1 tsp Aamchur
1/2 cup Corn	1 tsp Garam Masala
	1 tsp Kitchen King

Method
Choosing bell peppers of different colors makes this dish extremely colorful and appetizing.
Wash the bell peppers cut the head of each one. Scoop out the seeded core to make room for stuffing.
Steam each bell pepper for about 6-8 minutes in the microwave with a little water. You can cook 2-3 at a time depending on the size of the microwave.
Pressure cook and mash the potatoes.
Finely chop the onion, garlic and green chillies. Slice the tomato into thin discs.
In a skillet, add 2-3 tsp of oil and let the Jeera splutter. Add the curry leaves, anise, elaichi, ginger, garlic, green chillies and onion one by one.
Saute until golden brown.
Add the peas and corn.
Add the salt, red chilli powder, turmeric, hing, aamchur, garam masala and kitchen king and saute until the raw smell disappears.
Switch off the stove and mix in the mashed potatoes to the onions, peas and corn until well blended.
In each bell pepper, fill in 2 tbsp of the potatoes, a layer of grated paneer and a slice of tomato repeating until it is well packed.
Try to get at least 2-3 sets of layers in each bell pepper.
Grease a baking pan and set the bell peppers upright on it. Spray with some cooking oil/olive oil.
Bake in a pre heated oven at 400 degrees for 18-20 minutes. The skin on the bell pepper should start to wrinkle and brown and the tomato on top should appear dry and crisp.
We can also bake some french beans/broccoli on the side in the same oven to make it more nutritious and colorful.
The baking can also be substituted with pan cooking.
In a pan, add 3-4 tsp of oil and cook the bell peppers one by one making sure all sides are cooked well to almost crisp and the skin starts to brown and wrinkle.
Turn the peppers upside down to make cook the top. If the peppers are packed well and tight, they won't break in the pan.
Once it is taken out of the oven/pan, we can sprinkle some more grated cheese/paneer on top and let it melt in the heat for a minute or two.
Garnish with Dhania and serve.

Podi Pota Sambar

Ingredients

Main	Spices/Tadka	Generic
1 cup Capsicum	1 tsp Methi Seeds	Ghee
1 cup Tomato	1 tsp Mustard Seeds	Salt
1 cup Squash	3-4 Curry Leaves
1 cup Tur Dal	1 pinch Hing
	1 pinch Turmeric
	1 tbsp Sambar Powder
	Tamarind
	1 tsp Jaggery
	Fresh Dhania

Method
Pressure cook the Tur Dal until soft and mushy.
Chop the squash, tomato, bell pepper into 1/2 inch cubes.
Take a concentrated extract of the tamarind in about 4 cups of water.
In a thick bottom pan, add 2-3 tsp of ghee and mustard seeds.
Once it splutters, add methi seeds, hing and curry leaves.
Once the methi seeds are lightly browned, add the vegetables and saute.
Cook until the vegetables are about 1/2 cooked.
Add the tamarind water, jaggery, turmeric, sambar powder and salt.
Bring to a boil and simmer for about 10-12 minutes.
Add the mashed tur dal and boil again for a minute or two.
Season with Dhania and serve.
Notes:
This sambar can be prepared with any vegetable like Banana Blossom, Bhindi, Baingan, Raddish, White Pumpkin, Pearl Onions…

Bhindi Capsicum

Ingredients

Main	Spices/Tadka	Generic
1 lb Bhindi	1 tsp Jeera	Oil
1 large Capsicum	1 pinch Turmeric	Salt
1 large Onion	1 pinch Garam Masala	Sugar
1 large Tomato	2 tsp Kitchen King
	1 pinch Aamchur
	Fresh Dhania

Method
Chop the Bhindi into 1-inch pieces.
Cut the onions into 1-inch pieces.
Cut the capsicum into 1-inch pieces.
Cut the tomato into 1-inch pieces.
In a skillet heat 2 tbsp oil and add the jeera and wait to splutter.
Add the onions and capsicum.
Add 1 tsp sugar and keep stirring until it caramelizes.
Add the Bhindi and Tomato.
Add the Garam Masala, Kitchen King, Turmeric, Aamchur, Salt and stir well until the masala integrates into the vegetable. and the oil separates.
Cook until it is nicely and evenly brown.
Garnish with Dhania and serve.