non-vegetariannut-free
sindhi
Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
45 min
552 cal
31gProtein
56gCarbs
24gFat
2Recipes
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Tangy okra in tomato gravy with soft pav – a gut-friendly and soul-satisfying start to your day!
Crisp, pan-fried okra tossed in a tangy and spiced tomato masala. This popular North Indian sabzi is a weeknight favorite, perfect with hot rotis or dal rice.
Serving size: 1 serving
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Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
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Tangy okra in tomato gravy with soft pav – a gut-friendly and soul-satisfying start to your day!
This sindhi dish is perfect for breakfast. With 516.44 calories and 11.93g of protein per serving, it's a high-fiber option for your meal plan.
Prep the Okra: Wash the okra and pat it completely dry with a clean kitchen towel. This step is crucial to prevent a slimy texture. Trim the top and bottom ends, then chop the okra into 1-inch pieces.
Shallow-Fry the Okra: Heat 3 tablespoons of oil in a wide pan or kadai over medium-high heat. Add the chopped okra and spread it in a single layer. Sauté for 8-10 minutes, stirring occasionally, until it's tender, no longer slimy, and has light brown spots. Remove the fried okra with a slotted spoon and set it aside.
Prepare the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds. When they start to sizzle and become fragrant (about 30 seconds), add the asafoetida. Immediately add the finely chopped onions and sauté for 5-7 minutes until they are soft and translucent with golden edges.
Cook Aromatics and Tomatoes: Add the ginger-garlic paste and slit green chillies to the pan. Cook for about 1 minute until the raw aroma disappears. Now, add the chopped tomatoes and salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the tomatoes break down, become mushy, and you see oil separating at the edges of the masala.
Add Spices: Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir continuously for 1 minute to cook the spices without burning them.
Combine and Finish: Add the fried okra back to the pan. Gently fold it into the tomato masala. Sprinkle the dry mango powder and garam masala on top. Mix gently to coat the okra evenly. Cook for another 2-3 minutes, allowing the okra to absorb the flavors of the masala.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or as a side with dal and rice.
Serving size: 1 serving
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.