Wednesday, September 27, 2006

Okra (Bhindi) with Mustard and Poppy seeds

I made this today, and it was so good that I have to write down the recipe. It's mostly inspired from my mother's recipe. It is fairly dry and can be enjoyed with rice and daal or with roti.

Okra - about 25 of them (sorry, no weight meaured)
Onion - 1/2 cut into slices
Green Chilly - 1 ( Your discretion and taste)
Mustard Seeds - 1 Tblsp
Poppy Seeds - 1 Tblsp
Coriander powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric powder - 1 tsp
Water - 1/2 cup

Cumin seeds - 1tsp
Mustard seeds - tsp

Heat oil. Add the Tadka. When the mustard has done with its popping, add the onion and fry till it light brown. Add the okra at this point, and add salt, turmeric and stir it.

Using a good coffee grinder, grind the mustard seed and poppy seed with a tiny bit of salt (to prevent the mustard from getting bitter), and the de-stalked green chilly. Once grounded, take this mixture in a small container and add the water and coriander and cumin powder to this. Mix it well. This process of wetting prevents clumps to be formed. Add this wet masala to the stir-fried okra and stir well. Let the water boil away and the okra is dry and the tastes are well incorporated on the okra. Adjust for salt if necessary.