In contrast to the Karela, I already knew that I loved okra (I couldn’t face two disappointing mystery veggies in a row!), and when I was thinking about what to make with my little bundle of goodies, there was a clear winner – bhindi bhaji! The first time I ever saw okra was in this Indian dish, and it’s been my favourite way to eat it ever since.
I used this recipe from the bbc food site, which suggests that for 2-3 people you will need:
- 2 tbsp vegetable oil
- 1 onion
½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli powder
- ¼ tsp ground turmeric
- 150g/5¼ oz tomatoes, chopped
- 450g/16oz okra, cut into 1in/3cm pieces
I have eaten bhindi bhaji as a main course, but much more often as a side dish. Rather than a lot of the heavy curries we get used to in Britain, this reminds me a lot more of the food I had in India, where the flavours of the spices and vegetables are a lot fresher and more delicate. Don’t get me wrong, this still packs a spice punch thanks to the chilli powder, but the okra is still the star of the show as it should be.
I have been neglecting my baking lately (and am really missing playing with flour!) so be prepared for a post about the chapatis I made this evening, and a few sweet treats before mystery ingredient number three comes along but I have already picked what it will be – watch this space!