“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.”
— M.F.K. Fisher
bhindi | not bindi

bhindi | not bindi

INGREDIENTS

serves 2

  • 2 tbsp vegetable oil

  • around 30 okras / lady fingers, washed and cut into 1cm pieces

  • 2 medium red onions, chopped thickly, around 1cm squares

  • 1 tbsp kashmiri masala

  • 2 tsps aloo bhaji masala

  • 2 tsps sabzhi / vegetable masala

METHOD

  • In a medium fry pan, heat the vegetable oil on medium to high heat and add the okra and let it fry about 2-3 mins until they start browning. Stir frequently.

  • Lower the heat to medium and add the chopped red onions. Cook until translucent. Keep stirring as the mucous membrane of the okra start to thicken and then dissipate.

  • Just when the onions start to brown (5-7 mins) mix in the kashmiri masala, aloo bhaji masala and sabhzi vegetable emasala

  • Lower the heat again to medium-low and let the okra simmer for about 10 minutes, covered. Stir once or twice.

** If the masala sticks tot he bottom of the pan, you can add 1 or 2 tbsp of water to release the paste.

saag phulka | spinach round flatbread

saag phulka | spinach round flatbread

house black daal | dishoom london

house black daal | dishoom london