Steamed Basmati Rice, Koldil Khar and Til Wali Bhindi

Ingredients

• 1 medium Banana Flower (Also known as Koldil)
• 0.5 cup Urad Dal (Split and skinless black gram, soaked for 30 minutes)
• 2 tbsp Mustard Oil
• 2 tbsp Khar (Assamese alkaline water extract)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 Green Chilli (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tbsp Rice Flour (Used as a thickening agent)
• 0.75 tsp Salt (Adjust to taste, as khar is naturally salty)
• 4 cup Water (Divided for different steps)

Instructions

1. 1

   Prepare the Banana Flower

   • Grease your hands and knife with mustard oil to prevent staining from the banana flower's sap.
   • Remove the tough, outer purple bracts (petals). Discard the inedible florets attached to them.
   • Continue removing layers until you reach the tender, pale yellow inner core.
   • Finely chop the tender core. Immediately place the chopped flower in a bowl of water to prevent browning.
   • In a pot, bring 2 cups of water to a boil. Add the drained chopped banana flower and cook for 7-10 minutes until tender. Drain and set aside.
2. 2

   Cook the Lentils

   • Drain the soaked Urad Dal.
   • In a pressure cooker, combine the dal, 2 cups of fresh water, and the turmeric powder.
   • Pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the lentils are completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and gently mash the lentils with the back of a spoon.
3. 3

Ingredients

• 500 g Okra (Washed, dried thoroughly, and cut into 1-inch pieces)
• 3 tbsp Vegetable Oil
• 3 tbsp White Sesame Seeds
• 1 tsp Cumin Seeds
• 1 large Onion (Thinly sliced)
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Dry Mango Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   In a small, dry skillet over low-medium heat, toast the white sesame seeds for 2-3 minutes, stirring constantly until they turn light golden and become fragrant. Immediately transfer them to a plate to cool and prevent burning. Set aside.

2. 2

   Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds.

3. 3

   Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

4. 4

   Add the chopped okra to the pan, spreading it in a single layer as much as possible. Cook uncovered on medium-high heat for 10-12 minutes, stirring only occasionally. This allows the okra to get slightly charred and crisp without becoming slimy. Cook until tender but still with a slight bite.

5. 5

   Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Gently mix to coat the okra and cook for 1-2 minutes to toast the spices.

6. 6

   Add the salt, dry mango powder, and the toasted sesame seeds to the pan. Stir everything together gently until well combined.

7. 7

   Turn off the heat. Sprinkle the garam masala and garnish with freshly chopped coriander leaves. Give it a final toss and serve immediately while it's hot and crisp.