Anzac Day – 10 years ago the term and the day held no meaning for me. But since moving into our adopted home, I have read about the history and have huge reverence for all the diggers who had and continue to let us live a free life. I watched the service on TV and then watched a documentary on SBS ON DEMAND. The documentary was called Immigration Nation. I must say it was fascinating. Being immigrants ourselves, it was incredulous to know that it was only 30-40 years ago that we would not be allowed to settle in this beautiful country we now call home. I highly recommend watching it if you have not yet.
It was another day of cleaning and cooking at home to maximise the rare long weekend that comes along. We cleaned our alfresco so that we can now enjoy food on the barbie in the cold winter months.
Brekkie was Indian omelette with some grain toast. It was quick and filling and gave enough time to finish off some other jobs before it was time to cook again for lunch. I cooked bhindi or okra for lunch with makki methi paratha. Bhindi is a very popular dish in North India and a favourite summer vegetable. You can cook it in different ways but I cooked today the way my mum cooked it for lunch. The only difference was that I used frozen bhindi instead of fresh. The recipe is at the end.
After gorging on a delicious lunch, we did not have a lot of room to have a full cooked dinner. So we heated a few things in the oven to have a grease free meal. I am loving the time at home. The next long weekend is in June, so trying to maximise this one. Till tomorrow…..
Ingredients
- 2 Packets Vadilal frozen cut bhindi
- 1 Chopped Onion
- 1/2 tsp red chilli powder
- 2 Tbsp Oil
- Salt to Taste (according to taste)
Directions
- Heat oil in a pan and add the chopped onion.
- Sauté till the onions are translucent.
- Add the frozen cut bhindi from the packets. Cover the pans and them cook till they are soft.
- Add salt and chilly powder and let them cook in the open pan.
- Keep mixing them up so that they do not stick in the pan.
- Cook till the oil separates. Serve hot with parathas or rotis.
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