Okra/Bhindi/Ladys Finger Fry with Onions Recipe | Flavour Diary | Video Recipe

Okra/Bhindi/Ladys Finger Fry with Onions Recipe

Today's recipe  Okra/Bhindi/Bendakaya fry is cooked along with onions and some spices and is very simple, quick and easy recipe and goes well with both Rice or Roti. 
I love Bhindi and so i do try different versions of recipes, you also check few of my recipes in blog like Crispy Bhindi Fry , Shahi Bhindi , Bendakaya Vellulli Karam(Okra with garlic spice mix) .

If you like watching how its made , click on pic below.

Level: easy
Total time: 30mins

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Okra/Bendakaya/Bhindi: 15-20
Onion - 1 large
Cumin Seeds: 1/2 teaspoon
Turmeric: 1/4th teaspoon
Garlic Pods: 3 big ones
Chana Dal: 1 tablespoon
Red Chilli Powder: 1 teaspoon (to taste)
Salt to taste
Oil: 2 tablespoons


Wash, tap dry and set aside the okra's/Bhindi .
Cut the front and back edges of okra and cut in 1/2 inch length.
In a pan add oil and when hot add cumin seeds,chana dal, garlic and Okra.
Fry for 2 mins and add turmeric,salt and on medium low flame fry the okra until all sticky nature of okra is gone.
Now add finely chopped onion and cook on medium low flame until onion turn soft, frequently stir in between.
Once onions are soft add chilli powder and cook for another minute and then add chopped coriander and mix well.
Serve hot and enjoy with roti or rice.

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Carrot Cake with cream cheese frosting | Flavour Diary | Cake Recipe

Carrot Cake is one of my favorite cake, which i love to have a cafe shop along with my coffee. Each cafe has its own spices used, some with hint of orange/lemon or pineapple and some loads of dry fruits stuffed in and i love all the versions of it. 
Back in India when we were kids we were familiar with chocolate or vanilla or butterscotch, but when we moved to UK few years back i was exposed to all different tastes of cakes...as i am sweet tooth person i tasted most of the desserts in world cuisine available here. 
Today's recipe is one of the recipe which i regular use for my carrot cake with few variations every time according to the availability of resources.This cake is easy to make and uses regular baking ingredients....Check the ingredients and steps below for detailed recipe.

You might be interested in other Chocolate recipes like
Whole wheat Chocolate Banana Bread
Chickpea Chocolate Cake
Chocolate Sponge Cake
Eggless Whole Wheat Ragi Chocolate Cake
Butterless Chocolate Cake

Serves: 12
Level: Moderate
Prep time: 10 mins
Cooking time: 40-50

Adapted from here


For Cake.....
2 cup + 4 tablespoons all-purpose flour (300 g)
2 medium carrot, grated (240 g)
3/4 cup brown sugar (150 g)
1 cup vegetable oil (120 ml)
4 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chopped Nuts ( as desired - i used Almonds)
1 teaspoon vanilla essence

For cream cheese frosting...
1/3 cup + 1 tablespoon unsalted butter, at room-temperature (90 g)
1 cup confectioner’s sugar (120 g)
1/2 cup + 2 tablespoons cream cheese, softened (142 g)
1 teaspoon vanilla essence

  • Preheat oven to 350°F / 180°C .
  • Grease the pan(i used 8inch square) and line the parchment paper.
  •  In a bowl, Add egg and beat well until its liquidy and then add in brown sugar and vegetable oil. Whisk to combine.
  • Now shift in  flour, ground cinnamon, baking powder, baking soda, and salt in to egg mixture.Fold until well combined.
  • Finally fold in grated carrot, roughly chopped nuts, Vanilla essence and fill in the baking pan.
  • Bake for 45 to 55 minutes, or until an inserted wooden stick comes out clean.
Cream cheese frosting: In a mixing bowl, add cream cheese, unsalted butter, confectioner’s sugar and vanilla essence. Then cream altogether until homogeneous. 
  • Spread the frosting generously on top of carrot cake.

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