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Thursday, March 28, 2013

Ranjaka /Kempu Chutney /Red chilly chutney -The famous Uttara Karnataka ,Dharwad Special !

Ranjaka /Kempu Chutney /Red chilly chutney -The famous Uttara Karnataka ,Dharwad Special ! 
  • Kashmiri dry chillies- 1 fist 
  • Garlic flakes-6 to8
  • Jaggery - marble size 
  • Tamarind pulp- 3 tsp 
  • salt to taste 
Seasoning
  • Oil-3 tsp
  • Cumin seeds-1/2 tsp 
  • Curry leaves-1 sprig 

Method 
Soak red chillies in  little water for about 1 hour n then boil it .. cool n grind along with garlic flakes to a fine paste .. 
In a kadai add oil, cumin seeds , curry leaves , ground paste , salt ,tamarind pulp n jaggery , boil for a while .. 

This goes well with Jollada rotti n Chapathis ..

Wednesday, March 27, 2013

Bottlegourd Kootu !

Bottlegourd Kootu !
  • Bottlegourd -1 small 
  • Chana dhal- 1/2 cup
  • Onion -1/2 
  • Garlic flakes-3
  • Turmeric Powder-1/4 th tsp
  • Tamarind-tamarind seed size 
  • Cumin seeds-1/2 tsp
  • Grated coconut-1/2 cup
  • Green chilles-2 or according to the taste 
  • Curry leaves -1 sprig 
  • Pepper corns-3 
  • salt to taste 

Seasoning 
  • Oil-1tsp
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/4 tsp
  • Curry leaves -1 sprig  

Method 
Soak Chana Dhal in water for 20 mts n pressure cook it .. 
Peel n chop bottlegourd to reasonable size n cook it in little water ..
Grind grated coconut, garlic flakes,turmeric powder, cumin seeds, onion , tamarind, green chillies, pepper corns ,curry leaves to a fine paste
add this ground paste to d cooked dhal , bottlegourd n boil ...  n then season it !


Tuesday, March 26, 2013

Moong Dhal Soup

Moong Dhal Soup
Moong Dhal -1 cup
Chopped Ginger -1 tsp 
Cumin seeds-1/2 th tsp
Grated coconut-3 tsp
Green chillies -2 or to taste
Turmeric powder-1/4 tsp
Lime juice-1/2 tsp
Salt to taste

Method
Pressure cook Moong dhal,ginger, cumin seeds,grated coconut ,turmeric powder n green chilies  for 1 whistle n dilute it to soup consistency add in salt n lime juice !




Mini Idlies in Soup ! A Bangalorean restaurant delicacy !


Mini Idlies in Soup ! A Bangalorean restaurant delicacy !

For Mini idlies
2 cup- Idly rawa
1 cup-urid dhal
salt to taste

Method
Soak Urid dhal for 4 hours n grind it to a very fine paste ..remove the batter n add idly rawa to it n mix well ..add salt n ferment overnight ..
Grease mini idly mould ,pour in the batter n team for 10 to 15 mts or till done ..

Soup
Moong Dhal -1 cup
Chopped Ginger -1 tsp 
Cumin seeds-1/2 th tsp
Grated coconut-3 tsp
Green chillies -2 or to taste
Turmeric powder-1/4 tsp
Lime juice-1/2 tsp
Salt to taste

Method
Pressure cook Moong dhal,ginger, cumin seeds,grated coconut ,turmeric powder n green chilies  for 1 whistle n dilute it to soup consistency add in salt n lime juice !

Friday, March 22, 2013

Growing Coriander leaves at home !



Growing Coriander leaves at home ! 

Directly sow the coriander seeds ½ inch deep and two inches apart. The seed 'will  germinate in  3 weeks
Once the germination have reached a height of between 4 to 5 inches it can be used for cooking ..

sprinkling  water , proper drainage ,sunlight is a must for healthy grow ! 

Thursday, March 21, 2013

Milagai Podi


Milagai Podi . 
Dry red chilly..1 cup 
Chana Dhal..1/2 cup 
Urid dhal ..1/2 cup 
Hing/Asafoetida -1/2  tsp
Oil-1 tsp 
Salt to taste 

Method 
In a kadai add oil  n fry hing, remove it n then fry separately red chillies, chana dhal n urad dhal .. cool and then grind all these to a semi coarse powder ,finally add salt n grind for a minute ..store in air tight bottle .

Note : This is specially meant for idlies n also for Dosa . 

Wednesday, March 20, 2013

Menthya Gojju ( Fenugreek seeds Gojju )

Menthya  Gojju ( Fenugreek seeds Gojju )
  •  Fenugreek/Methi seeds-2 tsp
  •  Roated gram/Hurigadale-2 tsp
  • Jaggery-small piece 
  • Tamarind -marble size
  • saarina pudi/ Rasam powder-1or 2 tsp
  • Grated coconut -2 tsp 
  • Oil-2 tsp
  •  Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig
  •  Hing -a generous pinch 
  •  Turmeric powder -little 
  • Salt to taste

Method: 

Dry roast  fenugreek seeds ,cool and pressure cook it with little water for 2 or 3 whitsle or till done. 

 Using a rolling pin crush roasted gram coarsely .. 

 In a kadai add oil, mustard seeds , when it splutter's, add hing, curry leaves n turmeric powder .Add the cooked methi seeds,rasam powder, tamarind , jaggery ,salt and boil again for 5 to 6 mts adding little water . Add roasted gram powder and grated coconut and give a quick boil ! 

Menthya Gojju is ready !



Tuesday, March 19, 2013

Chigali-Authentic Bangalorean Kannada Brahmin Delicacy !

Chigali-Authentic Bangalorean Kannada Brahmin Delicacy
  • white or black sesame seeds-1/2 cup
  • Groundnuts-1/2 cup
  • Grated jaggery -5 to 6 tsp
  • Cardamom powder-1/2 tsp
  • Ghee-1/2 tsp
 Method
Dry roast Sesame seeds ,keep aside ..
Dry roast groundnuts ..cool n de-skin 
Now grind these both along with jaggery ..
Remove n add cardamom powder ,mix well ..apply ghee n form into ladoos !   

Boiled rice Appo !

Boiled rice Appo !
  • Boiled rice-2 cups
  • Urad dhal-1/2 cup
  • Salt to taste   
 Method
Soak Boiled rice n urad dhal together for 4 to 5 hours n then grind to as fine paste ..add salt n ferment overnight ..

Heat an Appa Tawa , smear  oil in each moulds n pour in d batter .. n roast on both the sides !
Serve with chutney/sambar ..

Tomato Rice-with ground Masala -Method-2

Tomato Rice-with ground Masala -Method-2 
  • Cooked Basmathi Rice-2 cups
  • Cinnamon -1 inch 
  • Marati Moggu-4
  • Ginger-a small piece
  • Garlic-4 or 5 cloves 
  • Coriander seeds-2 tsp
  • Onion -small piece for grinding 
  • Grated coconut- 4 tsp
  • Red chilly powder-2 tsp or according to the taste 
  • Onion-1 for frying 
  • Tomatoes 4 to 5 
  • Oil-2 tsp
  • Salt to taste 

Method
Grind Cinnamon, marati moggu, Ginger, garlic,  coriander seeds,small piece onion, grated coconut ,red chilly powder to a paste ..

In a kadai add oil, chopped onions n fry till pink , add the ground paste n fry till the raw smell goes ..add chopped tomatoes n fry till cooked .. add salt ,cooked rice n mix well !


Monday, March 18, 2013

Mint Coconut Pulov !


Mint Coconut Pulov ! 
  • Cooked Basmathi Rice-2 cups 
  • Mint leaves-2 cups 
  • Ginger-1 inch
  • Garlic-4 cloves 
  • Green chillies-3 or according to the taste  
  • Cinnamon-1 stick 
  • Marati Moggu-4 
  • Cloves-2
  • Cardamom -1 whole
  • Bay leaf-1or 2
  •  Onion-1 
  • Grated coconut -1/4 th cup 
  • Ghee-2 tsp
  • Salt to taste  


Method 
Pound Cinnamon n Marati Moggu to a fine powder ..
Grind Garlic , Ginger n Green chillies to a fine paste ..
Grind grated coconut 

Ina kadai add ghee, add cloves, cardamom ,bay leaves, pound powder, chopped onions n fry till pink ,add d chopped mint leaves n fry for a while .. add the ground paste n fry till the raw smell goes .. add ground coconut paste ,add salt n cooked rice ..mix well n serve with Raitha !
 
 

Sunday, March 17, 2013

Mavina kaayi Chitrana with ground masala ! (Raw Mango Rice)

Mavina kaayi Chitrana with ground masala ! (Raw Mango Rice)
  • Cooked Basmathi Rice-3 cups 
  • Grated Coconut -1/4 cup
  • Fenugreek Seeds-1/2 tsp
  • Roasted Kashmiri Chilles-6
  • Grated Raw Mango-1/4 th Cup
  • Jaggery-Small Piece 
  • Salt to taste 
Seasoning 
  • Mustard seeds-1/2 tsp
  • Curry Leaves-1 sprig
  • Peanuts-2 tsp 
Garnish
Grated raw mango -2 tsp 

Method 
Grind grated coconut,fenugreek seeds,Roasted red chillies,grated raw mango n jaggery to a fine paste .

In a kadai add oil, mustard seeds ,curry leaves n peanuts..roast for a while ,then add the ground paste n fry till the raw smell goes ,add salt , cooked rice n mix well ! 

Garnish with grated raw mango just b4 serving ! 


    

Sanna Idlies with fresh peas n grated carrots !

Sanna Idlies with fresh peas n Grated carrots 
  • Raw rice -1 cup
  • Thur dhal-1 fist 
  • Fresh Peas-1/2 cup
  • Grated carrots-1/2 cup
  • Grated coconut-1 cup
  • tamarind -tamarind seed size 
  • fried red chillers-8 to 10 or according to the taste 
  • Hing/Asafoetida -a pinch 
  • salt to taste  
Method 
Soak Rice n Thur dhal for 2 hours ..
Grind grated coconut , fried red chillies, tamarind to a fine paste without adding water ,add  salt  .. add in d soaked stuffs and grind a little coarsely (can sprinkle little water if needed ) with Hing/Asafoetida.
Remove d ground batter  , add in fresh peas n grated carrots .
Pour the batter in idli mould  n steam for 20 mts or till done
Serve hot with coconut oil !

Note :The soaked Rice n Thur dhal has to be ground  coarsely like rice rawa, cause if its fine then d idlies tends to be hard and sticky !  and the batter has to be thick not watery

Saturday, March 16, 2013

Bimbla Gojju /sour fruit gojju

Bimbla  Gojju /sour fruit gojju
  • Ripened bimbul -5 to 6
  • Dry Red chilly -1 or 2 according to the taste
  • Hing -a pinch
  • oil-1tsp

Method
Boil Bimbul's /Sour fruit in little water till soft , keep aside n cool it .
In oil, roast red chilly n hing
Now add the roasted chilly , hing ,salt to the boiled bimbul 's n squeeze well 1
Tangy Gojju is done !

Tender coconut Dosas !


Tender coconut Dosas !
Raw rice/Dosa Rice-2 cup
Fresh tender coconut Pulp-1 glass
salt to taste

Method
Soak rice for 2 hours n grind it along with the tender coconut pulp to a very fine paste ..add water n make the batter as thin as possible , add salt ..

Heat a tawa , smear oil n pour a ladle full batter , it has to spread on its own .. fry on only one side !


Serve hot with chutney/pickle/churna /rawo ..

Thursday, March 14, 2013

Misal Pav

 Misal Pav 
  • 1 cup-Moth beans /Matki 
  • Onion -1 
  • Tomatoes-1
  • Garlic flakes-5 to 6
  • Sugar-1/2 tsp
  •  Chilly powder-1 tsp
  • Turmeric powder-1/2 tsp
  • Garam masala-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp 
  • Coriander leaves for garnishing 
  • salt to taste

Method 
Soak matki /moth beans for 4 to 5 hours , drain the water , tie it in a cloth n sprout them ..

Pressure cook it for 1 whistle 

In a kadai add oil, chopped onions n fry till pink ,add crushed garlic n fry till d raw smell goes ,add in tomatoes n cook till its mushy ,add all the powders ,along with salt , add cooked moth beans ,sugar n give a quick boil n garnish with coriander leaves and chopped onions !

Serve it with Pav !

Note : can add sev to d gravy just before serving ..



Shenga Chutney/ Groundnut Chutney -North Karnataka Delicacy

Shenga Chutney/ Groundnut Chutney -North Karnataka Delicacy 
  • Roasted peanuts,De-skinned -2 cups
  • Red chilly powder- 1 tblsp 
  • Tamarind - Tamarind seed size 
  • Grated copra-1/2 cup
  • Jaggery-Small piece 
  • Garlic flakes-4 to 6  
  • Curry leaves-2 sprig's
  • salt to taste 

Method
Roast Peanuts ,cool n peel the skin ..keep aside

Roast Grated copra, tamarind, red chilly powder, garlic flakes n curry leaves ,cool n grind it along with groundnuts ,jaggery n salt to coarse power

Note : can store this for one month if stored in an air tight container 

Goes well with idlies, rottis, Dosa n even Rice !

Coconut Hing Chutney

Coconut Hing Chutney !
  • Grated coconut-1 cup
  • Hing/Asafoetida- 2 pinch ( i use solid hing )  
  • Green chillies -2 or 3 according to the taste 
  • salt to taste 

seasoning 
  • Oil-1 tsp
  • Mustard-1/2 tsp
  • Curry leaves -1 sprig 

Method
Grind grated coconut , Hing, green chillies n salt to a paste ..remove n season it ! 

Goes well with Idli, dosa n appo !

Urid Appo

Urid Appo 
  • Dosa Rice -1 cup 
  •  Urid dhal -1/2 cup
  • Salt to taste 

Method
Soak Rice n Urid dhal separately for 4 hours n grind them separately to a fine paste .Mix both the batter well  , add salt n ferment overnight

Heat an Appa Tawa , smear  oil in each moulds n pour in d batter .. n roast on both the sides 

Serve with chutney !

Rajma Chawal

Rajma Chawal 
 Rajma Masala

 Rajma -11/2 cups
bay leaves -2
onions-2 medium sized
Tomatoes-3 medium sized
Garlic cloves-6 to 8
Ginger-one inch piece
Red chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric Powder-1/2 tsp
Cumin powder-1 tsp
Garam Masala-1 tsp
Chopped coriander leaves-1 tblsp
Salt to taste
Oil-3 tsp 

Method 
Soak Rajma overnight n pressure cook it ..
Heat oil in a kadai ,add bay leaves, chopped onions n saute till onions r golden brown , add finely chopped ginger n garlic ,fry for a minute ..add all the powders except garam masala stir it well .. add tomatoes n salt ,cook till the oil leaves the masala .. add cooked Rajma along with the water (in which it was cooked ) n cook on low flame flame , add in garam masala ,n garnish with coriander leaves !

Eat this masala along with cooked rice !

Rajma Chawal is the most famous North Indian delicacy !!! A complete meal in itself !!!!

Rajma Rasmisa !

Rajma Rasmisa
 Rajma -11/2 cups
bay leaves -2
onions-2 medium sized
Tomatoes-3 medium sized
Garlic cloves-6 to 8
Ginger-one inch piece
Red chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric Powder-1/2 tsp
Cumin powder-1 tsp
Garam Masala-1 tsp
Chopped coriander leaves-1 tblsp
Salt to taste
Oil-3 tsp 

Method 
Soak Rajma overnight n pressure cook it ..

Heat oil in a kadai ,add bay leaves, chopped onions n saute till onions r golden brown , add finely chopped ginger n garlic ,fry for a minute ..add all the powders except garam masala stir it well .. add tomatoes n salt ,cook till the oil leaves the masala .. add cooked Rajma along with the water (in which it was cooked ) n cook on low flame flame , add in garam masala ,n garnish with coriander leaves !

Source: Master Chef Sanjeev Kapoor :) since he is the current Judge of reality show ,thought of sharing my 1st ever North Indian recipe of his :) 

Wednesday, March 13, 2013

Pomfret Gulli saronu fries ( Fish fries with ground batter )

Pomfret Gulli saronu fries ( Fish fries with ground batter )
Pomfret fish fillets as needed

For ground masala
  • Red chillies ( not roasted ) -12 to 15
  • Raw Rice-1 cup
  • Hing /Asafoetida-a pinch
  • Salt to taste 
  • oil-for deep frying 

Method 
Soak rice for 2 hrs and grind it along with red chillies ,hing n Salt to a fine paste ( just sprinkle water while grinding ,as the batter has to really very thick  ) , Apply this masala paste to coat the fish fillets  n keep aside for 1/2 an hr ..
Heat oil  in a deep kadai , n deep fry them !



Tuesday, March 12, 2013

Pansa Moolika ( jackfruit sweet balls )

Pansa Moolika ( jackfruit sweet balls ) 
  • 1 cup-Raw rice 
  • 3 cups- chopped jack fruits 
  • 5 tbsp-grated coconut 
  • 2 pinch-cardamom 
  • 1/4 th cup- grated jaggery
  • pinch of salt 
  • oil-to fry 

Method
Soak Raw rice for 2 hours
Grind chopped jackfruits ,rice n grated coconut without adding water  to a coarse paste n then add grated jaggery n grind for a minute .. take out the batter add a pinch of salt n cardamom powder ..
Heat oil in a kadai n make small round balls of the batter n deep fry to golden brown

Note : these  can be even prepared with wheat semolina ( slightly roasting ) n soaking for 1/2 an hr .. 


Cabbage Muddo steamed in Plantain leaves !

Cabbage Muddo steamed in Plantain leaves !
  • Raw rice -1 cup
  • Thur dhal-1 fist 
  • Roughly chopped cabbage-1 cup
  • Roughly chopped onions-1 cup 
  • Grated coconut-1 cup
  • tamarind -tamarind seed size 
  • fried red chillers-8 to 10 or according to the taste 
  • salt to taste
  • Banana leaves -as needed if available or less this batter can be steamed in idli mould too ! 
Method 
Soak Rice n Thur dhal for 2 hours ..
Grind grated coconut , fried red chillies, tamarind to a fine paste without adding water ,add  salt  .. add in d soaked stuffs and grind a little coarsely (can sprinkle little water if needed )
Remove d ground batter  , add in the chopped cabbage and onions ..
Cut the Banana leaves into reasonable size and pour the batter in it ..fold n steam for 20 mts or till done
Serve hot with coconut oil !

Note :The soaked Rice n Thur dhal has to be ground  coarsely like rice rawa, cause if its fine then d muddo tends to be hard and sticky !  and the batter has to be thick not watery


Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy !



Every season comes with its own beauty !!! n Nature has gifted us with abundance miracles :) one such a miracle is Gud Gud Alambe:) Gud Gud in konkani means Thunder and Alambe means Mushrooms hence its Thunder Mushrooms ;) n this grows in hills in the coastal region of Mangalore ,preferably in a village called Moodbidri or Karkala on the initial onset of monsoon ,when the first few thunder strikes .. n hence its only available for a very short time ! n is expensive ! ts quite a tedious task to clean n then remove the tough skin to get the inside soft edible stuff ! But being a Mangalorean have always loved this seasonal Mushrooms
Gud Gud Alambe Spicy songa with ground masala ! Thunder Mushrooms in spicy tangy ground gravy !
  • Cleaned n peeled Gud Gud alambe -1 kg 
  • Onions-2 medium
  • Coriander seeds-2tsp ( not roasted) 
  • Roasted Dry red chillies-3 short n 8 long or according to the taste 
  • Tamarind -Tamarind seed size 
  • Oil-2 tsp
  • Salt to taste    

Method 
Cook d peeled Mushrooms in little water with 1 chopped onion till soft ( dont add too much water )

Grind Red chillers , coriander seeds n tamarind to a very fine paste !
In a kadai add 2 tsp oil , chopped onions and fry till pink , add the ground paste and fry till d raw smell goes add salt  and the cooked mushrooms n give a quick boil !
Note : this gravy shoudnt be too thick nor watery !
  

Rajasthani, Gatte ki Sabji !

Rajasthani, Gatte ki Sabji ! 
For Gatte 
  • Gram flour/Besan-1cup 
  • Coriander Seeds-2 tsp
  • Ajwain/carom seeds-1/2 tsp
  • Red chili powder: 1 tsp
  • Turmeric powder-1/4 th tsp
  • Oil: 2 tsp
  • water-1 cup
  • Salt: to taste  
Method 
Pound Coriander seeds n Ajwain roughly ..
Sieve gram flour,and to it add  the pound seeds, chilly n turmeric powder, salt n oil  Mix well to form firm dough . Lightly smear hands with oil. Divide dough into 3 portions and roll each portion between hands to form a thin elongated log shape .Boil water n add these logs in n boil for 5 more mts n stir in between gently. once cooked the logs will float up n then cook for one more minute ..
  Remove from water and allow the logs to cool n then cut into one inch  pieces (gatte). keep the Gatte aside .. Do not discard the boiled water
.
For the curry /Sabzi 
  • Yogurt/curds-1/2 cup 
  • Crushed garlic-2 flakes
  • crushed green chilly-1
  • Turmeric powder-1/2 th tsp
  • Red chilly powder-1/2 tsp or to taste
  • Mustard-1 tsp
  • cumin seeds-1/2 tsp
  • coriander powder-1 tsp
  • cumin powder-1/2 tsp 
  • Hing/asafetida-a pinch 
  • chopped coriander leaves -2 tsp
  • salt to taste
  • oil-2 tsp
Method
in a kadai add oil, mustard seeds , when it splutters add cumin seeds ,hing ,crushed green chilly n garlic flakes ,all the powders,salt ,boiled water ,gattas and curds n give a quick boil ! 

Garnish with coriander leaves 

Serve with Chapathis / rottis /Rice

Ragda Pattice !

Ragda Pattice !

For Ragda 
  • Dried yellow vatana ( dried peas) -2 cups
  • chopped onion-1
  • chopped Tomatoes-2
  • cumin seeds-1/2 tsp
  • Ginger Garlic paste-1 tsp
  • chilly powder-1tsp
  • Coriander powder-1 tsp
  • Cumin powder-1/2 tsp
  • Garam Masala Powder-2 tsp
  • chopped coriander leaves-2 tsp
  • oil-2 tsp
  • salt to taste

Method
Soak d dried yellow peas overnight and pressure cook it with 1/2 tsp turmeric powder .. with 3 whistles n then simmer the flame for 10 mts n cook :).. dont over cook the peas !
In a kadai add oil ,cumin seeds when it splutters add chopped onions, saute till pink ,add in ginger garlic paste n fry for a minute , add tomatoes fry till the raw smell goes n it becomes mushy ..add in salt n all the powders n cooked peas with 1/2 a cup of water n give a quick boil , Garnish with coriander leaves !

For Pattice
  •  Potatoes -3 medium
  • Bread crumbs -1/2 cup
  • Cumin powder-1/2 tsp
  • Red chilly powder-1 tsp
  • coriander powder-1 tsp
  • turmeric powder-1/4 th tsp
  • chopped coriander leaves-2 tsp
  • salt to taste
  • oil-2 tsp
Method
Pressure cook potatoes for 1 whistle ,cool ,remove skin n mash , to it add all the powders, bread crumbs ,salt n chopped coriander leaves n mix well
Heat a tawa , apply little oil .. take a small portion of the above mixture in hands ..flatten it ,run over bread crumbs n  shallow fry on d tawa on both sides till golden brown !

Sweet Chutney
  • Dates-10
  • Tamarind -lemon size 
  • grated jaggery -1/2 cup
  • Chilly powder-1 tsp
  • cumin powder-1/2 tsp
  • salt to taste
  • water-1/2 cup

Method
Soak dates and tamarind in water for 1/2 an hr n boil it along with all the powder's and salt ! cool n grind ..

Green chutney
  • Coriander leaves-1/2 cup
  • Mint leaves-1/4 th cup
  • Ginger -a small piece
  • green chillies-1 or 2
  • lime juice-1/2 tsp
  • salt to taste 

Method 
Grind coriander leaves, mint leaves, ginger to a fine paste .. add salt n lime juice !

Garnishing
In a shallow plate ,place the pattice drizzle ragda all over it ,top with sweet chutney , green chutney, chopped onions, n coriander leaves  ..can even add nylon shev on the top

Monday, March 11, 2013

Growing Ladies finger/Okra at home Garden





 Growing Ladies finger/Okra at home Garden in pots

Ladies finger /Okra seeds are little large n thats why its very easy to handle . soak these seeds the night before planting, n can be directly sown in pots ! sow the seeds  one  inch deep and 4 inch apart Since these plants grow well  and branched too ! dont sow the seeds close by ! as  Crowding will result in thin plants with few Vegetables .. 

Good n direct sunlight along with proper water n well drain helps the plant to grow healthy n full yield !