Binda

When I’m feeling just a tad bit homesick, the indian store usually does wonders for me.  I know it sounds crazy, but just slowly browsing around the store at all the sections of ingredients somehow brings back memories of home.  I guess seeing all the individual ingredients conjures up images of the many different possibilities of comforting home cooked indian food. With all the millions of lentils there are so many different dishes and curries that I forgot about.  Seeing all the flours and spices, it reminds me of the flavours and obscure food that I didn’t know I was missing!

So now when I’m feeling a bit homesick, I always stop into the Indian shop.  Its nice to speak your own language every once in awhile and get some inspiration! I always leave feeling hungry but with the feeling that I am going to conquer another childhood dish, no matter how difficult it seems.

Though I’m not sure I will ever get used to Indians speaking fluent German (even if I do end up like of them one day)!

This week I was drawn to these beautiful Okra.  So fresh, green and slightly furry (in a good way) I couldn’t resist.  Remove all your thoughts about Okra being slimy and gummy, these are nothing of the sort.  This is a super easy recipe and takes very little time at all.

Binda (curried okra)

• 15-20 Okra, sliced into 1/2 inch pieces
• 1 small potato diced (same size as okra)
• 1 tbsp oil
• 1 clove garlic finely diced
• 1 small chili finely diced
• 1/2 tsp ginger finely diced
• 1 tbsp coriander/cumin powder
• 1/4 tsp tumeric
• 1/4 tsp red chili powder
• 1/2 tsp salt
• fresh coriander to garnish

In a medium saute pan, heat about 1 tbsp of oil over medium to high heat.  When warm, add potatoes and okra and all fresh and dry spices.  Mix well to distribute the spices.  Turn heat to medium and saute for about 15-20 minutes being sure to stir every 5 minutes or so.  The potato should be cooked through and the okra soft and dark green. Taste for salt and spiciness, adding more red chili powder if needed.

Enjoy!

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