mom knows best...
In case you haven't met my mom and haven't had her cooking, it's important for you to know...she is an amazing cook! We grew up on her Indian cooking which of course we didn't appreciate fully at the time. I wish I could tell you that I learned all her secrets but unfortunately I can't because the sad truth is that as amazing as she is at cooking all these traditional dishes, she is a terrible teacher. Measurements and portion sizes and things don't compute with her and she literally tastes things as she goes and adjusts things accordingly. I'm a baker by heart and while I love to cook and the freedom that cooking affords, I also appreciate a well written recipe.
But! I also want to make sure that I have some of my favorite dishes that she makes with me to reference when I am craving some of her cooking. So, while I am here visiting, I made sure to observe every move she made for some of the dishes that she cooked for us. One of my favorite things is okra cooked Indian-style. It's tricky for me because I absolutely don't like okra when it's still slimy and one of the reasons that my mom's recipe is perfect is that she cooks it long enough that it gets crispy and delicious. Served with her homemade flat breads (roti, bhakri or even naan), it makes the perfect meal!
So here it is! You are welcome. <-- for my sister and brother
Mom’s Aloo Bhindi Recipe (Indian Style Potato & Okra Curry)
1 lb of okra (bhindi)
1 cup diced cut potato
4 Tbsp oil (I prefer avocado oil)
1 tsp mustard seeds
1 tsp cumin seeds
Salt to taste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Wash the okra well and dry with a paper towel. Cut the okra into half inch pieces (coins).
Wash and peel potatoes. Cut potatoes to a similar size so that they will cook evenly.
In a pan, heat the oil, add cumin seeds and mustard seeds. Let them crackle. Then add potatoes.
Cook potatoes for 3 minutes on a medium flame. Then add okra and cook another 5 minutes.
Turn the heat to low. Cover the pan with a lid and cook for another few minutes.
Add salt and turmeric powder to the pan, cover the pan and cook for 5 more minutes.
Open the lid and add the red chili powder, coriander powder and garam masala to the pan. Mix well.
Cook without the lid for another 5 minutes until the mixture is dry and all the excess water cooks out.
Check to test that the potato is cooked thoroughly (soft and not hard). If still hard, continue cooking at low heat. Stir every few minutes.
Once the potato is tender and everything is a bit crispy, it is ready to serve!
Eat this as a side dish or serve my favorite way, with warm Indian flatbreads (roti’s, bhakri's or naan).
LINKS TO SOME OF THE THINGS:
10 inch Roti Maker (my friend loves this and I've seen it in action and it's amazing for the price!)
Place mats (similar to the ones pictures as the other ones are currently unavailable)