Bhinda Nu Shak (Okra Curry)

Serves:

Ingredients:
Okra (Bhinda)
Cooking Oil
Methi Seeds 
Asofetida (Hing)
Turmeric (Haldar)
Salt, to taste
Cumin/Coriander (Dhana/Jeeru)
Red Chili Powder (Laal Marchu)

Preparation:
1. First and foremost, wash the whole Okra with the damp washcloth/towel. Don't rinse them under water or else they will just become more sticky.
2. Warm oil in a pan and add methi once warm.
3. When the methi is browned slightly (golden), then add the Asofetida and Turmeric.
4. Now add the Bhinda and cover the pan. If the Bhinda are sticking too much to the pan, you can add some more oil. Don't add salt yet or the Bhinda will become too sticky.
5. Cover and allow it to cook on low heat. Stir frequently.
6. Once the Bhinda are tender, add the salt.
7. Add Red Chili Powder and Cumin/Coriander Powder.

Veggie Enchiladas

Serves: 3

Ingredients:
12 corn tortillas, minimal ingredients and preservative free
Mexican Blend Cheese
Homemade Black Beans
Homemade Jalapeños
 1 can of La Victoria Enchilada Sauce
1 Green, Yellow or Red Bellpepper, finely diced
1 Small Squash, finely diced
1/2 large Yellow Onion, finely diced
5-6 Button Mushrooms, finely diced
Frozen Roasted Corn
Salt, to taste
Black Pepper, to taste
Salsa
Sour Cream
Homemade Guacamole

Preparation:
1. Prepare the vegetable mixture as follows - warm cooking oil in an iron skillet. When warm, add onions. Let the onions cook for 1 minute, then add squash, Bellpepper, Frozen Corn and mushrooms. Allow them to cook until the are soft, yet slightly crunchy. Add salt and black pepper to taste.

 2. Do not prepare the enchiladas until you are ready to eat, otherwise the Enchilada sauce will become dry.

 3. Place a layer of enchilada sauce on the bottom of the baking pan.

4. When ready, warm the oven to 350 degrees. Place some oil on a pan and warm one tortilla at a time until soft. Transfer the tortilla onto a plate. Add a small amount of cheese, beans and the vegetable mixture. Roll the tortilla closed and place in the baking pan. Repeat this with all 12 tortillas, or however many will fit in the baking tray.

 5. Place enchilada sauce over all the rolled tortillas until they are completely covered with sauce, do not leave any area uncovered or it will get too dry.

 6. Top with cheese and any remaining veggie mixture and/or beans. 

7. Bake at 350 temperature for 15-20 minutes. Serve warm with guacamole, beans, salsa and sour cream!

Cucumber Tomato Salad

Many of the meals on this blog are meant to be super simple, such as the one pot lentil meals with roti (Indian Flatbread). A great way to make sure you get your vegetables with dinner is to make a simple side salad. Here's one great option!

Serves: 3-4

Ingredients:

1 Yellow Onion, finely diced

1 Large Cucumber, finely chopped

2-3 Roma Tomatoes, finely chopped

Cumin Powder, to taste

Salt, to taste

Lemon Juice, to taste

Preparation:

Mix all ingredients together, per taste. Enjoy! If you're not sure where to start with the spices, add 1/4 tsp of each. Taste it and keep adding 1/4 tsp until you achieve the taste you want to eat over and over again!