Steamed Basmati Rice, Bendi Ghashi and Roasted Papad

Ingredients

• 250 g Okra (Also known as Bendi or Bhindi, washed, dried, and cut into 1-inch pieces)
• 2 tbsp Coconut Oil (Divided use)
• 1 cup Fresh Grated Coconut (Use fresh for best flavor, frozen is a good alternative)
• 5 pcs Byadgi Red Chilies (For authentic color and mild heat. Can substitute with Kashmiri chilies.)
• 1 tbsp Coriander Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 inch piece Tamarind (Soak in 1/4 cup warm water to extract pulp)
• 0.5 tsp Turmeric Powder
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 4 cloves Garlic (Lightly crushed)
• 1 tsp Jaggery (Grated or powdered, adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 2 cup Water (Approx. 1/2 cup for grinding and 1.5 cups for gravy)

Instructions

1. 1

   Prepare the Okra

   • Wash the okra and pat them completely dry with a kitchen towel. This is a crucial 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 8-10 minutes, stirring occasionally, until they are lightly browned and the slimy texture has disappeared. Set the sautéed okra aside.
2. 2

   Roast Spices for Masala

   • In a small, dry pan, add the Byadgi red chilies, coriander seeds, and urad dal.
   • Roast on low heat for 2-3 minutes, stirring continuously, until the spices are fragrant and the urad dal turns a light golden brown. Be careful not to burn them.
   • Remove from heat and allow the roasted spices to cool down completely.
3. 3

   Grind the Masala Paste

   • In a blender jar, combine the cooled roasted spices, fresh grated coconut, and turmeric powder.
   • Squeeze the pulp from the soaked tamarind into the jar, discarding the fibers.

Ingredients

• 8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)

Instructions

1. 1

   Prepare for Roasting

   • Ensure your gas stovetop is clean.
   • Turn the burner on to a medium-low flame.
   • Have a pair of long metal tongs and a serving plate ready.
2. 2

   Roast the Papad

   • Using the tongs, hold one papad flat, about 2-3 inches above the flame.
   • Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
   • You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
   • Be vigilant, as it can go from perfectly roasted to burnt in a second.
3. 3

   Check for Doneness and Repeat

   • The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
   • Place the roasted papad on the serving plate.
   • Repeat the roasting process for the remaining 7 papads, one at a time.
4. 4

   Serve Immediately

   • Roasted papad is best served immediately while it is warm and at its crispiest.
   • Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.