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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Okra Curd Salad - Bendakaya Perugu Pachadi

This year we have been getting a steady crop of Okra, especially after the past few heated weeks. Okra is a 'love it or leave it' kind of vegetable. I think a lot of that has to do with how it was introduced. The first time I had Okra was in a really bad shrimp gumbo, and I was less than impressed and not particularly eager to try Okra again. After a good while, I was reintroduced to it by Kishore via his Okra fry. His version was spicy, tasty, and not gooey and gummy at all! Just like any other vegetable, it takes time to learn how to cook it properly to maximize it's flavor. 
This dish is called 'Bendakaya Perugu Pachad' in Telugu. 'Bendakaya' means Okra, 'Perugu' means Yogurt, and 'Pachadi' means Side Dish. It is a great quick vegetable side dish that allows the fresh flavor-fulness of the Okra to shine through. 

When we have a busy day and are too tired to really cook; dinner is some variation of rice, pickle (Most often shrimp), and vegetable poriyal or pachadi.

The quick cooking method keeps the okra al dente, while the spices, and cilantro add extra layers of flavor to this crisp cool dish!

Here's my recipe for Okra Curd Salad:


1/2 Cup Okra, Sliced
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/2 tsp Turmeric
1 tsp Urad Dal
1 tsp Bengal Gram
1 Green Chili, Chopped
1/2 tsp Asafoetida powder
4-5 Curry Leaves
1/2 Cup Yogurt
1 tsp Ghee
A handful of chopped Cilantro
Salt to taste


1. Heat 1 tsp Ghee in a saucepan, than add the mustard seeds, cumin seeds, urad dal, bengal gram, asafoetida, green chili, and curry leaves. When the mustards starts popping add the okra, stir well, reduce heat. Cook till tender and bright green, about ~3 minutes. Let the Okra cool.

2. Add the yogurt, salt, and cilantro and stir. Serve room temperature or cool.



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