On Twinkle Khannas Request, Namrata Shirodkar Revealed What She Puts In Her Kids Meal Box

What should I make for kids today? This is every mother’s thought, every day. Kids being so picky, it can be quite a daunting task to please them with food of their liking and of your liking too. What we want is something tasty as well as healthy. To help out all the mothers, #WhatsInYourKidsDabba challenge kicked off on social media with Twinkle Khanna taking the lead and asking her Bollywood friends to partake in it. And look, who responded? Namrata Shirodkar!

Namrata Shirodkar is married to popular actor Mahesh Babu and is blessed with two children. She is one of the celebrities who accepted ‘dabba‘ challenge by Twinkle Khanna, and shared her go-to recipes for her kids’ diet – Chola masala, Bhendi poriyal and some yellow rice to go with it!

Check out Namrata Shirodkar’s Instagram post –

(Also Read: Twinkle Khanna Had Her First ‘Maa Ke Hath Ka Khana’, And The Caption Is Unmissable!)

Namrata Shirodkar also shared the complete recipe of bhendi poriyal – a stir-fried bhindi dish sauteed with some ground spices with a hint of south Indian flavours from mustard seeds and fresh coconut.

Twinkle Khanna seemed to be impressed with the recipe and commented on the post with – “I am going to give this a shot! Looks delicious”.

Explaining why she opts for bhendi poriyal, Namrata wrote – “This dish is their favourite because it satisfies their Indian food cravings, so it’s on the kids menu once every week. I like to keep it simple with what I feed them. A healthy and wholesome meal with small indulgences. A tip that I always stick by is using a spoonful of pure ghee or cold-pressed coconut oil while cooking. It’s non-greasy and easy on their tiny stomachs!”

Do you always want to try and make this delicious bhindi sabzi for your kids? Here’s the complete recipe shared by Namrata Shirodkar –

Bhendi poriyal recipe:

Ingredients –

250 grams bhindi

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

8 to 10 curry leaves

50 gms chopped onion

1 green chilli chopped

50 gms fresh coconut

A pinch of asafoetida (hing)

1 tsp turmeric powder

1 tbsp chopped coriander leaves

salt as per taste

Method:-

Wash bhindi twice and dry it.

Wipe them with a tissue or dry cloth

Chop them round and keep aside

Take a pan and heat the oil, add mustard seeds, cumin seeds & saute

Then add hing, turmeric, chopped onions & curry leaves

Sprinkle some fresh coconut and add the bhindi

Cook on slow flame

Salt according to taste

Garnish with coriander.