Drumstick Rasam, Okra Fry and Fried Okra

Drumstick Rasam:

You will need

4 drumsticks cut into pcs.
100 gms Tuar dhal
1 onion cubed
½ tsp Tamarind paste
1 ½ tsps Rasam powder (Recipe here)
Few curry leaves
Chopped coriander
Mustard seasoning
Salt to taste

Pressure cook drumsticks separately and the Tuar dal and onions together. Drain drumsticks and add to the boiled tuar dhal. Add rasam powder, tamarind paste, salt and curry leaves. Bring to a boil. Add mustard seasoning and garnish with chopped coriander. Serve with steamed white rice.

Okra Fry and Fried okra:

Okra is a very tasty vegetable provided its cooked the right way. Most people avoid eating Okra thinking it might taste gummy, but that’s not true. When well cooked Okra(Bhindi)once gummy, is no longer that, but a very yummy vegetable. There are so many dishes where Okra can be used. Here are two of my favourites.

Okra Fry:

You will need:

2 cups chopped Okra
2 tbsps Coconut gratings
3-4 Garlic cloves
4 Dry red chillies
1 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste

Tip: Never wash Okra under running water. This only increases the gumminess. Instead wipe the Okra with a damp cloth. This cleans the Okra.

Grind dry red chillies, garlic and coconut in a blender without water. (Garlic should be minced and the red chillies powdered) Use very little water if required.

Heat oil in a pan. Add the mustard seeds and the curry leaves. Now add the cut okra. Fry till its soft. When Okra is done it should have shrunk. Stir in the ground masala. Add salt. Toss and serve.

Fried Okra:

This is deep fried Okra sprinkled with a dash of salt and red chilli powder. Makes a crunchy snack as well as a great accompaniment with curd rice.

You will need:

1 cup Okra cut
Oil for frying
½ tsp salt
½ tsp red chilli powder

Deep fry the cut okra and drain excess oil. Stand back while adding to the hot oil, can splutter a lot! Sprinkle salt and red chili powder while okra is hot. Store in an air tight container to retain crispness.