Steamed Basmati Rice, Moru Curry and Bhindi Fry

Ingredients

• 1.5 cup Curd (Slightly sour, full-fat)
• 0.75 cup Grated Coconut (Fresh or frozen)
• 3 pcs Green Chilli (Slit lengthwise, adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (For thinning the yogurt)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken in half)
• 0.25 tsp Fenugreek Seeds
• 10 pcs Curry Leaves (Fresh)
• 3 pcs Shallots (Thinly sliced)

Instructions

1. 1

   Prepare the coconut paste. In a small blender, combine the grated coconut, green chilies, chopped ginger, and cumin seeds. Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.

2. 2

   Prepare the yogurt base. In a mixing bowl, add the curd, turmeric powder, and salt. Whisk thoroughly until it is completely smooth and free of lumps. Stir in 1 cup of water to achieve a thin, buttermilk-like consistency.

3. 3

   Cook the coconut paste. Transfer the ground coconut paste to a medium saucepan or a traditional 'manchatti' (earthen pot). Cook on low-medium heat for 2-3 minutes, stirring constantly, until the raw aroma of the coconut and spices disappears.

4. 4

   Combine and heat the curry. Reduce the heat to the absolute lowest setting. Pour the whisked yogurt mixture into the saucepan with the cooked paste. Stir continuously and gently heat for 3-4 minutes. The curry should become warm and start to steam, but it must NOT boil. Boiling will cause the yogurt to curdle. Once warm, remove from heat.

5. 5

   Prepare the tempering (tadka). In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the fenugreek seeds and broken dried red chilies, and sauté for 20-30 seconds until fragrant. Add the sliced shallots and cook until they turn a light golden brown. Finally, add the curry leaves and let them crisp up for a few seconds.

6. 6

   Finish and serve. Immediately pour the hot tempering over the prepared moru curry. Mix gently. Let it rest for 5 minutes for the flavors to meld. Serve warm with steamed rice.

Ingredients

• 500 g Okra (Tender and fresh, also known as Bhindi)
• 2 medium Onion (Thinly sliced)
• 3 tbsp Mustard Oil (Can substitute with any vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 pcs Green Chili (Slit lengthwise, optional)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Dry Mango Powder (Also known as Amchur)
• 1 tsp Salt (Or to taste, add at the end)
• 0.5 tsp Garam Masala (Optional, for finishing)

Instructions

1. 1

   Prepare the Okra (10 minutes)

   • Wash the okra thoroughly under running water.
   • Spread them on a clean kitchen towel and pat them completely dry. This is the most critical step to prevent a slimy dish. Let them air dry for 15-20 minutes if you have time.
   • Once dry, trim off the top crown and the bottom tip of each okra.
   • Chop the okra into 1/2-inch thick rounds.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the asafoetida, followed by the thinly sliced onions and slit green chilies.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3. 3

   Cook the Okra (10-12 minutes)

   • Add the chopped okra to the pan, spreading it in a single layer as much as possible.