Boiled Rice, Bendekai Puli Koddel and Hard Boiled Eggs

Ingredients

• 250 g Okra (Also known as Bendekai. Washed, wiped completely dry, and chopped into 1-inch pieces.)
• 3 tbsp Coconut Oil (Divided use. Preferably virgin coconut oil for authentic flavor.)
• 1 inch Tamarind (Seedless, about the size of a small lime. Soaked in 1/2 cup warm water.)
• 1.5 tbsp Jaggery (Powdered or grated. Adjust to taste.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste.)
• 0.75 cup Grated Coconut (Freshly grated is best, but frozen (thawed) also works.)
• 4 pcs Byadgi Red Chillies (These are mild and provide excellent color. Remove stems.)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram.)
• 1 tsp Chana Dal (Split Bengal gram.)
• 0.25 tsp Fenugreek Seeds (Also known as Methi seeds.)
• 1 tsp Mustard Seeds (For tempering.)
• 10 pcs Curry Leaves (Fresh leaves for tempering.)
• 0.25 tsp Asafoetida (Also known as Hing. Use gluten-free for a GF version.)
• 1.25 cup Water (Approximately. For grinding masala and adjusting gravy consistency.)

Instructions

1. 1

   Sauté the Okra

   • Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the chopped okra and sauté for 8-10 minutes, stirring occasionally, until it's lightly browned and no longer slimy. This step is crucial for the final texture.
   • Once done, remove the okra from the pan and set it aside.
2. 2

   Roast the Masala Spices

   • In the same pan, add the remaining 1 tsp of coconut oil (if needed).
   • On low-medium heat, add the urad dal and chana dal. Roast for about a minute until they turn light golden.
   • Add the coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies. Sauté for another minute until the spices are fragrant.
   • Finally, add the grated coconut and roast on low heat for 3-4 minutes, stirring continuously until it turns golden brown and aromatic. Be careful not to burn it.
   • Turn off the heat and allow the mixture to cool down completely.
3. 3

   Prepare the Masala Paste and Tamarind Extract

Ingredients

• 8 pieces Large Eggs
• 6 cup Water (or enough to cover eggs by 1 inch)
• 0.5 tsp Salt (added to water to help prevent cracking)
• 2 cup Ice Cubes (for the ice bath)

Instructions

1. 1

   Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Stir in the salt, which can help prevent the egg whites from leaking out if a shell cracks during cooking.

2. 2

   Place the saucepan on the stove over high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.

3. 3

   As soon as the water reaches a rolling boil, turn off the heat completely. Cover the saucepan with a tight-fitting lid and let the eggs stand in the hot water for 10-12 minutes. For a slightly softer, jammy yolk, reduce the time to 9 minutes.

4. 4

   While the eggs are resting, prepare an ice bath by filling a large bowl with cold water and ice cubes.

5. 5

   Using a slotted spoon, carefully transfer the cooked eggs from the hot water directly into the ice bath. Let them cool for at least 5-10 minutes. This step is crucial as it stops the cooking process and makes the eggs easier to peel.

6. 6

   To peel, gently tap an egg on a hard surface and roll it between your hands to crack the shell all over. Start peeling from the wider end of the egg. Rinse under cool water to remove any small shell fragments. Serve as desired.