Since I’m not one to deny food cravings I spent most of my Saturday in the kitchen surrounded by various spices, lentils, and a very large mound of okra. The inspiration comes from a recent dining experience at Tayyabs where I was reacquainted with my particular fondness for karahi bhindi (okra curry). And so, to satisfy a craving for one particular dish I slaved away for what ultimately became a feast for two.
On cooking okra: Those of you who have had the pleasure of cooking okra before know that it can get a bit slimy. One way to avoid the gooey factor is to completely dry the okra after washing then cut it up – be sure to avoid okra contact with any liquids until cooking. I learned this trick at a cooking class in Kerala and it has served me well.
It is only after this meal that I realized my appreciation and taste for Indian cuisine has developed – although having cravings for it is a dead giveaway. Perhaps it is time to invest in an a cookbook to further explore the flavors of this cuisine. Do you have a favorite Indian cookbook that you would recommend? If so, what is your go-to dish?