Boiled Rice, Bendi Puli Munchi and Cabbage Palya

Ingredients

• 250 g Okra (Also known as Bendi or Bhindi)
• 3 tbsp Coconut Oil (Divided for different steps)
• 1 cup Fresh Grated Coconut
• 6 whole Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 4 cloves Garlic
• 0.5 tsp Turmeric Powder
• 1.5 tbsp Tamarind (Lime-sized ball, soaked in 1/2 cup warm water)
• 1 medium Onion (Finely chopped)
• 1 tsp Jaggery (Powdered, adjust to taste)
• 1 tsp Salt (Or to taste)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 1.25 cup Water (As needed for grinding and gravy)

Instructions

1. 1

   Prepare the Okra

   • Wash the okra and pat them completely dry with a kitchen towel. This is a critical step to prevent sliminess.
   • Trim the top and tail of each okra, then cut them into 1-inch pieces.
   • Heat 1 tablespoon of coconut oil in a wide pan over medium heat. Add the cut okra and sauté for 7-8 minutes, stirring occasionally, until they are lightly browned and no longer slimy. Remove from the pan and set aside.
2. 2

   Roast Spices and Grind Masala

   • In the same pan, add 1 teaspoon of coconut oil. On a low flame, add the dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 2-3 minutes until fragrant, being careful not to burn them.
   • Allow the roasted spices to cool for a few minutes.
   • Transfer the cooled spices to a grinder jar. Add the fresh grated coconut, garlic cloves, and turmeric powder.
   • Add about 1/4 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, one tablespoon at a time, to achieve the right consistency.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the remaining coconut oil in the pan over medium heat.

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram)
• 1 tsp Chana Dal (split bengal gram)
• 0.25 tsp Hing (asafoetida)
• 2 whole Dried Red Chilies (broken in half)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 1 medium Onion (finely chopped)
• 2 whole Green Chilies (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 3 tbsp Grated Coconut (fresh or frozen, thawed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

2. 2

   Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.

3. 3

   Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.

4. 4

   Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.

5. 5

   Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.

6. 6

   Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.

7. 7

   Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.

8. 8