Goan Tomato Saar, Steamed Basmati Rice and Bhendi Sukhem

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 500 g Okra (Washed, dried thoroughly, and cut into 1-inch pieces)
• 1 medium Onion (Finely chopped)
• 1 cup Fresh Coconut (Grated. Frozen and thawed can be used as a substitute.)
• 1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in 1/4 cup warm water and strained)
• 1 tbsp Jaggery (Grated or powdered)
• 4 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 2 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Kashmiri variety recommended for color)
• 1.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Water (As needed, for simmering)

Instructions

1. 1

   Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy dish. Trim the tops and tails, then chop the okra into 1-inch thick rounds. Set aside.

2. 2

   Shallow-Fry the Okra: Heat 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes, stirring occasionally. Cook until the okra is tender, slightly browned at the edges, and the sliminess has completely disappeared. Remove the fried okra from the pan and set it aside on a plate.

3. 3

   Prepare the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the asafoetida and slit green chilies. Sauté for about 30 seconds until fragrant.

4. 4

   Sauté Aromatics and Spices: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Lower the heat and add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for about a minute until the raw smell of the spices disappears.

5. 5

   Combine and Finish: Add the grated coconut and sauté for 2-3 minutes until it's lightly toasted and aromatic. Return the fried okra to the pan. Add the tamarind paste, grated jaggery, and salt. Gently toss everything together to ensure the okra is evenly coated with the masala.

6. 6

   Simmer and Serve: If the mixture appears too dry, sprinkle 2-3 tablespoons of water. Cover the pan with a lid and let it cook on low heat for 5-7 minutes. This allows the okra to absorb all the sweet, sour, and spicy flavors. Serve the Bhendi Sukhem hot as a side dish with Goan fish curry rice or with chapatis.