Egg Drop Curry, Goan Coconut Rice and Bhendi Bhaji

Ingredients

• 1.5 cup Basmati Rice
• 1 cup Coconut Milk (full-fat, for best results)
• 2 cup Water
• 2 tbsp Coconut Oil
• 1 pcs Onion (medium, thinly sliced)
• 1 tsp Ginger-Garlic Paste
• 2 pcs Green Chilli (slit lengthwise)
• 1 pcs Cinnamon Stick (1-inch piece)
• 4 pcs Cloves
• 3 pcs Green Cardamom (pods, lightly crushed)
• 1 pcs Star Anise
• 2 tbsp Cashews (whole or halved)
• 2 tbsp Raisins
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.

2. 2

   Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.

3. 3

   Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.

4. 4

   Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.

5. 5

   Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.

6. 6

   Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.

7. 7

Ingredients

• 500 g Okra (Washed, dried completely, and chopped into 1/2-inch rounds)
• 150 g Onion (Finely chopped (about 1 large onion))
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Goda Masala (Garam masala can be used as a substitute)
• 0.25 cup Roasted Peanuts (Coarsely crushed)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the vegetables: Wash the okra and pat it completely dry with a kitchen towel. This is the most crucial step to prevent sliminess. Trim the ends and chop the okra into 1/2-inch thick rounds. Finely chop the onion.

2. 2

   Temper the spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30-45 seconds.

3. 3

   Sauté aromatics: Add the cumin seeds and asafoetida to the pan. Sauté for another 30 seconds until the cumin seeds are fragrant. Then, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until they become soft and translucent.

4. 4

   Cook the okra: Increase the heat to medium-high. Add the chopped okra to the pan. Stir-fry for 10-12 minutes, stirring gently every couple of minutes. It's important to cook without a lid to allow moisture to escape and prevent the okra from becoming slimy. Cook until the okra is tender and the stickiness has disappeared.

5. 5

   Add spice powders: Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Gently mix to coat the okra evenly with the spices and cook for 1-2 minutes until the raw smell of the spices is gone.

6. 6

   Add finishing touches: Now, add the salt, optional sugar, and coarsely crushed roasted peanuts. Mix well and cook for another 2 minutes, allowing the flavors to meld together.

7. 7