Boiled Rice, Bende Gassi and Urad Dal Papad

Ingredients

• 250 g Okra (Washed, dried, and cut into 1-inch pieces)
• 4 tbsp Coconut Oil (Divided)
• 1 pcs Onion (Medium, finely chopped)
• 1 cup Grated Coconut (Fresh or frozen)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 4 pcs Byadgi Chilies (Dried, for color)
• 2 pcs Guntur Chilies (Dried, for heat (adjust to taste))
• 4 cloves Garlic
• 0.5 tsp Turmeric Powder
• 1 inch piece Tamarind (Marble-sized piece)
• 1 tsp Jaggery (Grated)
• 1.25 tsp Salt (Or to taste)
• 2 cups Water (Approx, for grinding and gravy)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Prepare Okra: Wash okra and pat completely dry with a kitchen towel. Trim the ends and cut into 1-inch pieces. Heat 2 tbsp of coconut oil in a wide pan over medium heat. Add the cut okra and sauté for 8-10 minutes, stirring occasionally, until tender and lightly browned. This step is crucial to reduce sliminess. Remove the okra from the pan and set aside.

2. 2

   Roast Spices and Coconut: In the same pan, on low heat, dry roast the coriander seeds, cumin seeds, fenugreek seeds, Byadgi chilies, and Guntur chilies for 2-3 minutes until they become fragrant. Add the grated coconut and continue to roast, stirring constantly, for another 4-5 minutes until the coconut turns a uniform golden brown. Turn off the heat and allow the mixture to cool completely.

3. 3

   Grind the Masala Paste: Transfer the cooled roasted ingredients to a high-speed blender. Add the garlic cloves, turmeric powder, and the piece of tamarind. Pour in about 1/2 cup of water and grind to a very smooth, fine paste. Add more water, a tablespoon at a time, if needed to achieve a smooth consistency.

4. 4

   Cook the Curry Base: Heat 1 tbsp of coconut oil in the same pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Pour in the ground masala paste and cook for 6-8 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil separating from the sides.

5. 5

   Simmer the Gassi: Add 1.5 cups of water, salt, and grated jaggery to the pan. Stir everything well to combine and bring the gravy to a gentle boil. Gently add the previously sautéed okra to the simmering gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, allowing the okra to absorb the flavors.

Ingredients

• 2 cup Urad Dal Flour (sifted)
• 1 tbsp Black Peppercorns (coarsely crushed)
• 0.5 tsp Hing
• 1 tsp Papad Khar
• 1 tsp Salt
• 0.25 cup Water (use sparingly as needed)
• 2 tbsp Sesame Oil (for kneading and rolling)

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large bowl, sift the urad dal flour. Add the coarsely crushed black peppercorns, hing, papad khar, and salt.
   • Whisk everything together until the spices are evenly distributed throughout the flour.
2. 2

   Form the Stiff Dough

   • Gradually add water, just one teaspoon at a time, to the flour mixture.
   • Mix and gather the flour to form an extremely stiff, tight, and almost dry dough. It's crucial to use as little water as possible. The dough will look crumbly at first.
3. 3

   Pound the Dough

   • Transfer the dough to a sturdy, clean surface. Grease a pestle (or the back of a heavy pan) and your hands with a little sesame oil.
   • Begin pounding the dough firmly for 15-20 minutes. This process is essential to develop gluten and make the dough pliable.
   • The texture will transform from crumbly to a smooth, elastic ball. This step cannot be skipped for authentic results.
4. 4

   Rest the Dough

   • Rub a little more oil over the surface of the dough ball.
   • Cover it with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate fully and makes rolling easier.
5. 5

   Shape into Logs and Pellets

   • After resting, knead the dough for another 2-3 minutes. Divide it into 2-3 equal portions.
   • Roll each portion into a long, uniform log about 1-inch in diameter.
   • Cut the logs into small, equal-sized pellets, about the size of a small marble. Keep the pellets covered with the damp cloth to prevent them from drying out.
6. 6

   Roll the Papads

   • Lightly grease your rolling surface and rolling pin with sesame oil.
   • Take one pellet, flatten it with your palm, and roll it into a very thin, translucent circle, about 4-5 inches in diameter.
   • The key is to roll them as thinly as possible without tearing. Place the rolled papads on a clean cotton cloth or plastic sheet, ensuring they don't overlap.
7. 7

   Dry the Papads

   • Place the sheets with the papads in direct, strong sunlight for 1-2 days. Flip them every 3-4 hours for even drying.
   • Alternatively, dry them indoors under a fan for 2-3 days, or in an oven set to its lowest temperature (around 50-60°C or 120-140°F) with the door slightly ajar for 4-6 hours, flipping halfway through.
   • They are ready when they are completely moisture-free, brittle, and snap easily.
8. 8

   Store and Cook

   • Once completely dry, stack the papads and store them in an airtight container at room temperature. They will last for several months.
   • To cook, you can either deep-fry in hot oil for 3-5 seconds until they puff up, or roast them directly over a gas flame using tongs, flipping constantly until crisp and lightly charred.