3.5 to 4cupswater,add water depending on the type and quality of rice
½teaspoonshahjeera(caraway seeds) or jeera (cumin seeds)
1small tej patta(indian bay leaf)
¼teaspoonsalt or add as per taste
to be crushed to a paste
3medium sized garlic cloves- roughly chopped
½inchginger- roughly chopped
½teaspoonfennel seeds
1green cardamom
2cloves
½inchcinnamon
other ingredients
2tablespoonoil- any neutral flavor oil
½teaspoonmustard seeds
1medium onion,finely chopped
1sprig curry leaves
1green chili- chopped
¼teaspoonturmeric powder(ground turmeric)
¼teaspoonred chili powder(or cayenne pepper or paprika)
250gramsokra(bhindi or ladies finger) - chopped in 1 to 1.5 cm roundels
salt as required
few chopped coriander leaves(cilantro leaves - optional
Instructions
cooking rice
Rinse 1 cup oof rice first very well in water. Then soak for 20 to 30 minutes. After 20 to 30 minutes drain all the water from the rice. Keep the rice aside.
On a full heat, heat 3.5 to 4 cups water in a pan. Then add ½ tsp shahjeera (caraway seeds) or jeera (cumin seeds), 1 small tej patta, ¼ tsp salt or add as per taste.
Bring the water to a boil. Then add the rice and lightly stir. Do not reduce the flame.
Cook the rice till its completely done. Strain in a colander. Keep the cooked rice aside.
prepping okra
Rinse 250 grams bhindi in water. Wipe them dry and then chop them in 1 to 1.5 cm roundels. Keep aside.
crushing spices-herbs to a paste
In a mortar-pestle take the following spices & herbs - 3 medium-sized garlic (roughly chopped), 1/2 inch ginger (roughly chopped), 1/2 tsp fennel seeds, 1 green cardamom, 2 cloves, 1/2 inch cinnamon.
Crush to a semi fine paste.
Making okra rice
In a kadai or pan, heat oil. Add mustard seeds and let them crackle on low to medium heat.
Then add chopped onions.
Stir well and saute the onions on low to medium heat till they turn translucent stirring often. Do not brown onions. Just saute till translucent.
Now add the crushed semi-fine paste.
Next add curry leaves and chopped green chili.
Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away. If you want, you can also add 1 medium chopped tomato at this step and saute till it becomes pulpy.
Now add turmeric powder and red chili powder. Quickly stir.
Immediately add the chopped okra. Lightly mix with the rest of the ingredients.
Add salt as per taste. Also do keep in mind that we have added a bit of salt while cooking rice too.
Mix everything very well.
Without covering with a lid, on a low flame to medium heat, saute the okra. Stir at intervals. Also do not add any water. Regulate flame as required.
Saute till the okra is cooked well and softened.
Now add the rice in parts to the okra. Even if the rice is slightly sticky like the one I had, then also no issues. Just break the lumps as you go along mixing the okra. The cooked rice has to be warm or at room temperature when you add it to the okra.
Mix the rice with the okra very well. Switch off the heat. If after mixing rice with okra, you feel salt is less, then sprinkle some more salt and mix again.
Serve okra rice hot or warm accompanied with a veggie salad, raita or curd. You can garnish this ladies finger rice with some chopped coriander leaves if you want.
Notes
This recipe can be doubled or tripled.
Don't use the okra that has become stringy or dense. Okra is the star ingredient in this recipe. For best taste use the okra that is fresh and tender.
Use any variety of rice like basmati rice or sona masuri rice or parmel rice or surti kolam rice.
This recipe is not spicy and kid-friendly. But if you want then you can make it spicy by increasing the quantity of red chilli powder and green chillies.