Lindsey

January 31, 2006
Miscellaneous recipes

I haven't written a column in 2 years now, and am feeling the urge to write again. I will write a new column soon, but in the meantime, I need to post a few recipes that have been requested recently.

Bhindi Masala (indian okra)

This is a recipe from a wonderful indian cookbook with many beautiful photos of food in india, as well as scenes from the country, and even from the markets. While many people around here have not had okra, or have had okra that is not cooked in a way that is appealing. But quite a few people have been won over to okra with this recipe, so here it is. Keep in mind, it is a bit labor intensive the first time, as you need to mix all of the spices. (and expensive to buy them all initially). But I have found the solution is to mix up at least a double or triple batch of the spice mixture and keep it in a spice jar, and then it is a breeze to make it the next time!

mix together spices:
4 tsp cumin
2 tsp coriander
1 1/4 tsp turmeric
1 tsp chili powder
2 tsp garam masala (in indian markets, ndn sometimes in grocery stores now)
3 tsp salt

finely grind in a food processor:
1 large onion
4 cloves of garlic (or 1 Tbsp chopped from a jar)
1 1/2 Tbsp freshly grated ginger (you can get it in jar form- usually in the produce area or asian area at the market- made by 'spice world') or use a micro plane grater after peeling the fresh ginger with a spoon (it really works well)

add the spice mixture to the ground onions.
If using previously mixed spice mixture, use 2-3 Tbsp or more.

prepare:
1 lb okra
cut the top end off, and cut into 1" pieces

mix together with the onion mixture

heat:
1 Tbsp oil in heavy bottomed pan (I use a Le Creuset buffet pan)
add:
1 pinch of aesofetida (buy at an indian market)
1/2 tsp turmeric

When the flavored oil has warmed for a minute, add the okra mixture and a few Tbsps water.
Cover and let cook for 10 minutes- stirring a few times.

serve and enjoy!