It’s often said that everything in this world..be it any form of art, entertainment, cuisine..even personal relations ..should be given at least one chance and then it should be left to the individual to decide how he/she deciphers it …sticks to it or leaves it behind and moves forward.Its so important to try out new things ..you will at least know them if not learn from them.I do not intent to influence anybody with my thoughts but I have started to realize that as I am growing old I am becoming rigid..more and more rigid..I have started to think in a particular way, I am opinionated about things and in general I have started to maintain a certain outlook towards things…the point I am trying to make is that I want to experience as much as possible of the newbies of this world in this one chance that GOD gave me to be born in a human form ..before I become too adamant and finicky about everything in general.In Hindu literature, it is said that if in this birth you are born as a human,it will take 64 lives in different kind of species before you could be reborn as a human again…oh my ..I can’t wait that long to enjoy this world and its givings..so enjoying the newness around me is my new-found mantra of life these days 
Changing topics,I am married to a Bengali.[Bengal is an east Indian state]…now nothing new in that..half of you who read me would be knowing it and the other half know it now.The fun part I feel of marrying someone from another culture, country or religion is that you learn so many new traditions,culture, eating habits, cooking techniques & the food.I can travel to hundreds of countries , check out museums,experience festivals, taste cuisines etc but the best way to learn about a new culture & city is to visit a local household.It is where the crux of the cultural & traditional practices lies.I firmly believe that similarly every kitchen in this world has something new to offer..some new way of preparing food and devouring it.A simple indian meal like dal[lentils]-rice will differ from one home to another.And each housewife would be having a little different way of cooking a simple thing as bacon in here.If not anything else, it’s the quantity of salt which goes into the dish will differ at the minimum.
During the first few visits to my in-laws house after the wedding, I got a chance to closely watch the Bengali cuisine.A cuisine which caters big time to a foodies’ dreams.To me any Bengali dish is like a pot purri of bustling flavors..sweet, savory, sour all in one.My way of interpreting the Bengali cuisine being that the basic technique relates closely to basics of chinese cooking wherein a medley of sour, spicy, sweet taste rule in any dish.I found my MIL and grand MIL preparing delectable dishes out of leafy vegetables, peels of vegetables, unusual vegetable combos [few of them being okra & potato, shrimp and lentils, fish with root vegetables, bitter gourd, eggplants & potatoes] with totally new spices as compared to the north indian ones.Each dish turned out ambrosial with new techniques like steaming,frying,steaming over a bed of rice,braised,stewed and lot many which probably I do may know as yet.I learnt a lot of new things about culture brimming with traditions and about foods overflowing with love …it has been a learning experience and will remain one all through.
Needless to say that coming from a north indian palate where onions & tomatoes form the base of 70% of the recipes, there were few dishes I loved and with few I had hard time. I won’t talk about the ones I did not love coz there’s no point,however there are a few I absolutely liked and I prepare them quite often my way.Some new things have been added to my long list of recipes after marriage.One of them is this okra recipe which is slightly different from the one I ate at my in-laws house.I like to use minimal spices while preparing dry curries coz I feel that too much of pungent & overpowering spices steal away the actual taste of vegetable…Going by that I have reduced the mustard paste way lot against than is used in the original dish…this is my dish…my way!This dish is best enjoyed with steamed rice & masoor dal [red lentils] alongside some form of a sweet chutney. The quantity of mustard paste varies the pungency of the dish, adjust it to your taste buds. I like to top the dish with little lime juice..adds a nice tang.
What I need:
- 1 lb fresh okra/ladyfinger/bhindi
- 1 tsp panch phoron [ An east indian 5 spice mix of fenugreek seeds,fennel seeds,brown mustard seeds,cumin seeds & Nigella seeds readily available in Indian stores] [Recipe below for making it at home]
- 2 tbsp yellow mustard
- 1 tsp white poppy seeds [posto/khus-khus]
- 1 tsp turmeric [haldi]
- 2 tsp red chilli powder
- 1/4 tsp sugar
- salt to taste
- 2 tbsp mustard oil
- 1 tsp of fresh lime juice [This is optional..slightly unusual but I like it]
How I did it :
Making the panch phoron at home:Mix equal dry quantities each of the 5 spices mentioned above and store in an air tight container away from heat & light.This spice mix can be instantly used to temper curries and lentils.Read more about it here.
- Thoroughly wash the okra under running water and pat dry.I usually wash the okra at least 3-4 hours in advance so that they are completely dry by the time I cook the vegetable.The more dry the okra, the less slimy it is while cooking.
- Cut the washed & dried okra in small round pieces and discard the top pointed tip and the bottom. Set aside.
- Make a paste of yellow mustard & poppy seeds using 2-3 tbsp or enough water.You can use mortar & pestle or blender.It should be a thick paste and not watery.Set aside.
- In a wok/kadhai/pan with lid heat the mustard oil on high to a smoking point.
- Temper the oil with the panch phoron, lower the heat to medium and let the seeds crackle.Once cracking,add the mustard paste to the oil and cook for 3-4 minutes till u see oil appearing on surface.
- Add the turmeric, chilli powder and okra and cover with lid.
- After about 6-8 minutes, remove the lid, and cook the okra till tender without the lid.Once about to be cooked, add the salt,sugar and cook for 2-3 minutes more.Immediately remove from heat and top with lime juice. [Note: Cooking uncovered & adding salt at last will help retain the color of okra]
- Serve warm with rice & lentils.
Okay before I forget & wind up the post…I won a tote bag from Foodie Blog roll last month and received it last week.Its a one good-looking jute bag and I love the BIG tomato picture on it Now my trips to Farmers market and grocery shopping at Costco will be lots of fun.Thanks so much!Foodie Blogroll has a giveaway every week and the simplest part is that u just need to comment and become a fan…sounds easy..well go ahead and check out this week’s giveaways & have fun!
Enjoy!
Sending this to Hearth n Soul Vol #20
okra is my favorite too n love the way u made it …never tried soriso postho combination on okra …thanks for sharing tanvi …btw congrats for the beautiful bag
Satya
http://www.superyummyrecipes.com
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I’ve never had bhindi made this way–it sounds really interesting and I think I’ll try it next time I get okra.
Tanvi,
Okra in mustard sauce looks delicious. i haven’t; tried though. one more way to use my favorite veggie.
I do hope you so not come back again as human or any other species…which seems the best possibility in my humble opinion, but you know what’s best for you:)
well, I hope your Bengali “foreigner” hubby enjoyed it, for your dish is truly amazing!
Luv to try diff varieties with okra…this sounds very interesting
What a lovely post and a delicious okra dry curry! Bengali food is a real world of wonders for me! I hope that one day I will have the occasion of staying in Calcutta for a long, long period of time and have intensive cooking course with my MIL!!
Your okra curry sounds delicious, I too, like to keep spices simple!
simple yet very very delicious..nice to have with roti…
So different and sounds great, got to try this, yum…..
Getting to know other cultures and local food definitely enlarges our horizons. It makes us see world from different perspective. New experiences accelerate our minds and our horizons. I have never tried this dish but I am always open to new experiences.
Like the idea of adding yellow mustard to okra.
I couldn’t agree more! There’s something so visceral about getting hands on the cuisine and food and traditions of another culture. I love to learn new methods and experience new and different ways of cooking and handling food…and take from it an appreciation of the culture. I married somebody from a completely different country and am so enamoured by all of the ways of his culture, as well. Thank you for sharing this post with the hearth and soul hop this week. Your okra dish sounds superb!
This looks lovely and flavorful ! Love that combination, Thanks for sharing!
What a beautiful dish, and the family story is so nice. Yes it is great to learn about others and how they eat! There is more of course, but for a foodie, it is all about the food. Have a great day.
Love this recipe….its so tasty that its difficult to belive that so very little spices go into its making!!!!….I usually use ambula ( dried raw mangoes) instead of the lime juice..
this okra looks so lovely. i would love some of this with a big plate of rice. Yum! thank you for sharing.
I have found that non-Bengalis quite like the aroma of paanch phoron. In fact our Punjabi neighbour used to learn a few dishes from my mum and cook herself she quite like the taste of these dishes.
i really love how you can weave a story around food and pictures. i can learn alot from your blog. i am glad i found it. your inclusion of the hindu literature makes me smiles. it reminded me of being in grad school and visiting with my indian friends. their company was enjoyed with lots of colorful food and cultural stories. thanks for helping me reminisce
Okra is one my favourite dish and i luv the Indian Bengali Cuisine Recipes
I got a box of panch phoran from my mom’s neighbour in bangalore…
ever since then using it in my cooking and it really spices up the flavours..
Love them.. thanks for sharing an elegant simple recipe…
I love this dish but cook it in a lil different way…will try your version next time.
Beautiful dish,love this version of making okra stir fry..will try soon..Congrats for winning the tote bag..
Thanks for stopping by my blog Tanvi. It is nice to know that you started writing out of boredom. But I am sure our new hobby is keeping us busy and makes us feel good. Loved the bengali version of Okra fry. The flavors are amazing and simple
congrats for the bag darling, and okra used to be only fav veg as a kid, it still is, i have few okra left in freezer to be cooked, can’t wait to try they simply look scrumptious!
Your bhindi-shorshe looks good, it should go well with some hot dal and rice.
There is no one way to make a recipe. The version of Mustard-Bhindi in our home is different. Another thing Panch Phoron as I know it is- Nigella seeds, Cumin, Fenugreek, Fennel, and Celery Seeds (Radhuni). A lot of people do add mustard too but they are the yellow mustard seeds in Bengali homes.
Happy Karvachauth Tanvi—this is the one fast I keep as well!
Okra looks well cooked and delicious.. nice recipe with mustard, will have to try.
I love okra, but haven’t had it for ages…love the way you prepare them…looks very tasty
Yellow mustard seeds are truly related to Bengali cuisine. Quiet different recipe to enjoy with hot rice!
Interesting way to cook okra. My family will only tolerate it fried but maybe this will change their minds. thanks.
Plan B
Yum, I love okra and this sounds like an excellent way to cook it.
i love okra..i now jus have 2 figure out what yellow mustard is:)
I have never had okra before, and to be honest it makes me a little nervous. I always think it’s going to be slimy!
I’m always looking for a good and easy bindhi recipe – seems like i found it!
Thanks for stopping by my blog.
I loved your explanation of Bengali food, it was very informative and interesting. I dont think I’ve ever had it.
I have an odd relationship to okra. I used to love it, as a kid, but at about 9 or 10, I couldn’t stand it anymore…and haven’t eaten it since!
Looks simple but very flourful bhedi sabji.. perfect with roti.
Oh this looks like something am sure to love,i agree ,thats so muc fun of cultures!
Deliciousness on a wonderful blog!
Tanvi,
It’s delicious and its perfect Bengali way! I just have to try that lime juice I didn’t try before for that special tang !