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The Bhindi Tomato Curry with Panch Phoran Masala is a delicately spiced dry preparation of tender okras cooked with tomatoes tempered with panch phoran. Panch Phoran basically a five spice blend which is commonly used in North Indian and east Indian preparation especially Bengali Cuisine.

Panch phoran consist of radhuni seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds. Radhuni seeds, at places, are not easily available, so mustard seeds are used instead. The Panch Phoran flavoured tomatoes combined with tender bhindi provides balanced sourness and delicate aroma to the dish.

Serve the Bhindi Tomato Curry with Panch Phoran Masala along with Tawa Paratha, Punjabi Kadhi and Rice.

http://www.archanaskitchen.com/bhindi-tomato-curry-with-panch-phoran-masala

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Kerala Vendakkai Thoran is a simple and delicious preparation of Okra or Bhindi flavoured with pearl onions, green chillies, and coconut. This style of making vegetable is very typical to South India especially Kerala. Serve the Vendakkai Thoran recipe along with steamed rice and sambar for a wholesome lunch.
http://www.archanaskitchen.com/kerala-vendakka-thoran-okra-stir-fry

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Moongphali Bhindi Recipe is a quick and easy to do okra recipe with the crunch of peanuts and spices. The addition of peanuts, coriander powder, dry mango powder, red chillies along with the okra works like a charm and creates one delicious dish out of the simple ingredients. Serve Moongphali Bhindi along with hot Phulkas or Tawa Paratha for lunch.
http://www.archanaskitchen.com/moongphali-bhindi-recipe-okra-and-peanut-stir-fry

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The Vendakkai Poriyal Recipe is a very traditional South Indian Style of making the Okra with no onion and no garlic. Different communities in Southern India, make a variety of Okra and this particular style is very typical of the brahmin community, that does not have onion and garlic. The Vendakkai Poriyal Recipe is simple stir fry that is tossed in mustard and curry leaves and seasoned with asafoetida, sambar powder and salt. Serve the Vendakkai (Okra) Poriyal along with Yeruvalli Kuzhambu or any other Kuzhambu or Sambar along with steamed rice for lunch
http://www.archanaskitchen.com/vendakkai-poriyal-recipe-south-indian-style-okra-stir-fry-spiced-with-sambar-powder

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Dahi Bhindi Recipe is a simple and delicious dish that is made from fresh yogurt, combined with gram flour, spices, and roasted bhindi, also known as okra. The addition of caramelized onions and roasted bhindi in spiced yogurt is a delight to the palate. Serve the Dahi Bhindi along with Tawa Paratha, Steamed Rice, Salad and Papad for a simple weeknight dinner or even a weekend lunch.
http://www.archanaskitchen.com/dahi-bhindi-recipe-okra-in-yogurt-curry-with-caramelized-onions

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'Bhogichi Bhaji' is a traditional winter recipe cooked all across Maharashtra on the day of 'Bhogi' which is a day prior to 'Makar Sankranti.' This dish celebrates the seasonal bounty of winter vegetables along with groundnuts and sesame seeds which provide the much needed warmth and nourishment to the body during winters.
http://www.archanaskitchen.com/bhogichi-bhaji-recipe-maharashtrian-mixed-vegetable-stir-fry

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Bharwa Karela is a Punjabi side dish which is stuffed with spices and is cooked until it becomes soft. Stuffed with tangy achar and dry masalas, this makes a great accompaniment to Dal, Rice and Roti. The delicious spices takes away the bitterness from the bitter gourds and make it a mouth watering spicy dish. 
http://www.archanaskitchen.com/bharwa-karela-stuffed-bitter-gourds-recipe

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Sauf Aloo is a Punjabi gravy based dish in which potatoes are cooked with the goodness of creamy sauce and fennel seeds. It is best for the people who do not prefer onion and garlic in their meals. Saul Aloo can be made in a jiffy and yet tastes elaborate, making it a perfect weeknight preparation. 
http://www.archanaskitchen.com/saunf-aloo-fennel-potato-curry-recipe

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Vendakkai Podi Curry is a South Indian dish which is made with the combination of fresh lady fingers and dal powder. It is easy and takes very less time to cook if the vegetables are fresh. The spiced dal powders and coconut gives a twist to this recipe. It is best served with dal, rice and phulkas. 
http://www.archanaskitchen.com/bhindi-curry-with-spiced-dal-powder

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Lauki Bharta/ Doodhi Bhoplyache Bharit Recipe is a healthy side dish made by mashing cooked Bottle gourd. This recipe is a typical Maharashtrian version of Bharata and is quiet different than the North Indian Lauki Bharta. In this recipe, the mashed bottle gourd is mixed with fresh homemade curd and seasoned with spices.
http://www.archanaskitchen.com/lauki-bharta-doodhibhoplyacha-bharit-recipe-maharashtrian-side-dish-made-using-mashed-bottlegourd-fresh-curd-and-tempered-spices
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