Dhaba Style Aloo Bhindi Sabzi

“Dhaba” is a roadside restaurant or cafe in either India or Pakistan featuring Punjabi Cuisine.  These are found on highways and on the outskirts of cities, towns, and villages. Dhaba is the name given to roadside restaurants in India. They are situated on highways and generally serve local cuisine, and also serve as truck shops. The simple vegetarian meal served could be paratha of different kinds depending on the type of vegetable stuffing one wishes to have. Vegetable Sabzi plays a vital role in Dhaba. One such most favourite veg Sabzi is Aloo and Bhindi / Potato lady’s finger dry curry. 

Best to be served with any Indian bread, steamed rice or ghee rice. Easy to make and delicious. Dhaba food is fast cooked with fewer ingredients. 

Ingredients : 

For Sabzi : 

• Chopped Bhindi / Ladys finger - 4 nos 
  
• Diced potatoes - 1 no 
• Green chilly - 3 nos 
• Ginger - 1 inch 
• Garlic - 4 nos 
• Chopped onion - 1 no 
• Chopped tomato - 1 no 
• Chilli powder - 1 tsp 
• Coriander powder - 1 tsp 
• Turmeric powder - 1/4 tsp 
• Cumin powder - 1/4 tsp 
• Garam masala - 1/4 tsp 
• Salt for taste 
• Coconut oil - 2 tsp
• Coriander leaves - 3 tsp 

For tempering : 

• Mustard seeds - 1/2 tsp 
• Fennel seeds - 1/2 tsp 
• Curry leaves - 1 string 
• Coconut oil - 2 tsp 

Method for Sabzi : 

Pan fry the chopped bhindi and diced and boiled potatoes in coconut oil for 5 minutes in low flame until golden brown. 

Temper mustard seeds, fennel seeds with curry leaves in coconut oil 

Add slit green chillies and saute for few minutes 

Add the chopped onion and roast the onions until golden brown 

Once the onion turns golden brown, add ginger garlic paste and slow cook for couple of minutes 

Add the all spice powder - chilli, coriander, cumin, turmeric and garam masala powder. 

Roast the spice powders till the raw smell disappears. 

Add tomato puree and cook for 3 minutes

 Add water about 1/4 cup. Cover and cook for 2 minutes 

Once the oil starts to separate, add the pan-fried bhindi and potato. 

Mix gently and add salt require for the sabzi. 

Cook the sabzi till the water gets evaporates and make into a thick sabzi. 

Garnish with chopped coriander leaves 

Stingray Xacuti

Xacuti or Xacutti, is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. Im residing in Singapore, so no poppy seeds in my cooking. This recipe is usually prepared with chicken or lamb. But I wanted to try this with Stingray fish. This fish is similar to the meat. The curry is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Takula of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper, chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted.

Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine. The cuisine of Goa is influenced by its Hindu origins, the four hundred years of Portuguese colonialisation and the Muslim rule that preceded the Portuguese.  Many catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.  

Ingredients : 

For Curry :

• 1/2 Kg diced Stingray fish 
• 3 tablespoons coconut oil 
• 2 red onions, chopped
• 1 tablespoon tamarind juice 
• 1 teaspoon salt
• ¼ cup chopped coriander leaves 

For Masala Paste : 

• 1 cup grated coconut / shredded dried coconut 
• 8 dry red chillies 
• 1 teaspoon cumin seeds 
• 1½ tablespoons coriander seeds  
• 10 black peppercorns 
• 1 teaspoon fennel seed 
• 1 teaspoon ajwain seeds 
• 6 cloves 
• 2 inch piece cinnamon stick 
• 4 star anise 
• ½ teaspoon turmeric powder 
• ¼ teaspoon ground nutmeg 
• 4 cloves garlic 
• Ginger 

Stingray Fish :

Stingray / Therachi / Therandi fish, very much similar to meat. Best part of the fish is the bones, edible bones. Its just like a crispy chips. Easy to clean and dice. This fish cooks in less time. Great substitute for any type of meats. Most often the stingray is used in curry recipes with coconut paste and other spices, or barbecue. This Xacuti recipe I tried to cook with stingray and this tasted really awesome. 

For Masala Paste : 

• Dry roast all the spices mentioned for the masala paste 
• Roast in medium heat and toast until fragrant, 4-5 minutes. 
  
• Do not burn them or they will be bitter. 
• Let them cool completely and then grind them to a powder. 
  
• Dry roast the grated coconut till dark brown and add this to the powder 
  
• To this add garlic, ginger and some oil and grind into a smooth paste. 
  
• Set aside 

For Stingray Xacuti : 

• Heat the coconut oil over medium and add the sliced onions.
  
•  Cook until caramelised and nicely browned, 15-20 minutes. 
  
• Add the diced stingray and cook until it gets thick 
  
• Add the masala paste and salt, and cook for5 minutes 
  
• Add water required for the curry, if you want a dry curry then add very little. 
  
• Add tamarind and cook for a couple more minutes. 
  
• Reduce the heat to medium-low, cover and simmer for 10 minutes, stirring occasionally. 
  
• Add the chopped coriander leaves 
• Serve hot with steamed rice or any Indian breads.