Hungry Poka

  Bhindi dry curry 1/2 lb of Bhindi / Okra, chopped (fresh is best) 2 tsp nigella seeds 2 dried red chillies 1 tsp turmeric 1 green chilli chopped Salt to taste 2 Tbsp oil Heat oil (1 min) and add nigella seeds and red chillies.  Stir for 30 s. Add bhindi, salt, turmeric, green chillies.  Stir well.  Lower heat to medium-low.  Cover and cook for 20 min stirring occasionally - every 2 min or so. Goes well with Phulka, roti, naan, raita, achar.

  This recipe is for Chiu-ki who has a lovely garden. I got the opportunity to raid her garden before the cold front hit a couple of weeks ago.  And, among the loot, were 2 okras (Bhindi, in Hindi).   It was the first time in my life that I saw what a Bhindi plant looked like.  Chiu-ki says that the Bhindi flowers are some of the most beautiful she had ever seen. 10-20 fresh Bhindi - washed, dried and cut into circular pieces (cross-section) of 1/8"  (make sure your cutting board and knife are very dry to reduce slime accumulation) 1 large tomato chopped - Optional 1 tablespoon cumin seeds 1/4 teaspoon ajwain seeds ( Carom seeds ) - Optional 1/4 teaspoon heeng / Asafoetida powder - Optional.  This is a strong smelling spice. 1 tablespoon cumin powder 1 teaspoon haldi / turmeric powder Salt to taste 2 tablespoon oil - avocado/olive/coconut The key to reducing slime is to have a very hot pan to sear the bhindi pieces.  And ensure that your cooking s...