Title: Bhindi (Okra) with Coconut - Cic
Categories: Side Vegetable
Yield: 4 Servings

1/2	lb	Bhindi (okra)
2	tb	Sesame seeds
1	tb	White poppy seeds
1		To 2 dried red chili peppers
2	tb	Flaked coconut
1		Fresh green chili pepper; coarsely chopped
3	tb	Cooking oil
1/2	ts	Mustard seeds
1/4	ts	Fenugreek seeds
2	cl	Garlic; peeled and finely chopped or crushed
1/2	ts	Salt or to taste

Preparation takes 15-20 minutes, cooking takes 12-15 minutes.

Wash the bhindi (okra), trim off head and cut each bhindi into two or three pieces. Heat an iron griddle or other heavy-based skillet over medium heat and dry-roast the sesame and poppy seeds until they are lightly browned. Transfer the seeds to a plate and allow them to cool. Reheat the griddle and dry-roast the coconut until the coconut is lightly browned, stirring constantly. Transfer the coconut to a plate and allow it to cool. Put the sesame and poppy seeds and the dried red chili peppers in a coffee grinder or food processor and switch on; when half done, add the coconut and the green chili pepper and grind until smooth. Heat the oil over medium heat and add the mustard seeds, as soon as the seeds pop add the fenugreek followed by the garlic. Allow garlic to turn slightly brown and add the bhindi and salt; stir and mix thoroughly. Lower heat to the minimum setting, cover, and cook for about 10 minutes, stirring occasionally. Stir in the ground ingredients and mix well. Remove from heat. Serve with lamb or chicken. Serves 4.

Mridula Baljekar, _The Complete Indian Cookbook_, CLB Publishing, London, 1993. ISBN 0-8317-1487-5. Typos by Jeff Pruett.

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