Bhindi Nu Shaak (Spiced Home-style Okra)
Source: Sana Javeri Kadri, Diaspora Co.
This recipe was demonstrated for CUESA’s Market to Table program on July 14, 2018.
Makes 2-3 large servings
2 tablespoons ghee
1 teaspoon cumin seeds (jeera)
A pinch asafoetida (hing), optional
1 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhania)
½ teaspoon chilli powder
1 pound okra (about 4 cups), stemmed and cut cross-wise into ½ inch pieces
Salt, to taste
4 sprigs cilantro, finely chopped, optional
Optional, for serving:
Khichdi (a rice and lentil dish), or plain rice
Full fat yogurt
Heat ghee in a large non-stick pan over medium heat and add cumin seeds and asafoetida. When seeds crackle (this should be after about 2-3 minutes), add turmeric, coriander powder, and chilli powder and toast until fragrant (usually less than 30 seconds). Add chopped okra and cook for 5-6 minutes. Stir as little as possible. When cooked to your liking, remove from heat and add salt to taste.
Garnish with cilantro, if desired, and serve on top of khichdi (or plain rice) with a dollop of yogurt.