Home cookin'

My Australian roommate Molly has been learning to cook incredibly delicious Indian meals, and I've been lucky enough to be a main beneficiary of her efforts. Last night was easily the best bindi masala I've tasted, accompanied by aloo gobi.

The recipe:

- Heat oil and add cumin (jeera) seeds. Shallow-fry the bindi in hot oil; set aside.

For the masala mixture:

- Heat oil and add cumin (jeera) seeds

- Add onion and fry until golden brown

- Add pressed garlic, ginger, and chopped green chili

- Add 2 teaspoons of coriander powder and 1 teaspoon red chili powder

- Add turmeric powder

- Add the shallow-fried bindi (okra) to the masala mixture; let cook on medium flame while stirring constantly

- Add tomatoes

This recipe is the more traditional Punjabi "dry" (ie, no sauce) version. I've also seen recipes where you add the raw bindi straight into the masala mixture, before adding the coriander and chili powder (although the shallow-frying removes the inherent "slimy-ness" of the okra).

But for an incredibly delicious take on the dish:

- After adding the bindi and tomatoes, add coconut milk to make a coconut curry. Et voila!