Lunchbox Ideas- Day3
Menu For The Day
Short Break- Papaya, Boiled corn
Lunch- Phulkas, Bhindi Sabzi, Mango Lassi
PREP-WORK TO BE DONE THE NIGHT BEFORE
- Prepare the dough for the phulkas and store refrigerated in an airtight container.
- Wash and pat dry the okra/ bhindi. You may chop the vegetable and store in a zip lock pouch.
Chop the washed and dried bhindi . [about 2 large cups]
Chop 1 large onion.
Heat 2 tbsps of oil in a non-stick pan .
Add 1 tsp of ginger paste and the chopped onion . Fry for 2-3 minutes.
Add 1 tsp turmeric, 1 and 1/2 tsp dhania powder, 1 tsp chilli powder and salt to taste.
Add the chopped bhindi and mix gently to coat with the oil and masalas.
Fry on medium flame stirring occasionally.
Note: Toss the veggies now and then instead of stirring vigorously.
Taste the spices and add to suit your tastebuds.
Open cook the okra to avoid it from becoming sticky.
Blend curd/yogurt along with chopped ripe mango and sugar [as required] in an electric mixer.
You may add water to adjust the consistency of the lassi.
For soft phulkas-
Knead your roti dough well until nice and soft. [ I added only wholewheat flour and water, nothing else]
Spread ghee on the warm phulkas.
Fold them into triangles [with the ghee on the inside] and pack them once they are slightly cooled.
For boiled corn-
You can add salt , pepper, little melted butter and mix with the boiled corn.
Or just sprinkle little chat masala.