A Double Dose of Indian: Bhindi (Okra) & Gobi Mattar (Cauliflower and Peas)

Ode to Okra #3 is an Indian preparation – so simple and oh, so good. But we don’t eat that alone, there is typically another dish with it; one of my favorites is cauliflower and peas. Normally the okra would be from my garden, but given the poor harvest, I did not have enough to use my own this time. So these dishes were made with locally grown okra and cauliflower, and peas from Farmer Kim that I had frozen earlier in the spring.

The okra can either be sliced length-wise or into rounds. I have done it both ways, but today I did rounds.

For the cauliflower dish, the cooking time can really vary based on the size of the cauliflower pieces you use. I have had it take as long as 50 minutes, but tonight it was 20 minutes. The key is to periodically stir and check the dish while it is cooking.

Bhindi (Okra)

(adapted from allrecipes.com)

3 Tbsp butter

1 medium onion, chopped

1 pound okra, sliced

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground coriander

1/2 tsp salt

In a large skillet (with a lid), melt the butter over medium heat.

Add the onion and cook until tender, about 5 minutes.

Add the okra and seasonings.

Cook and stir for a few minutes, then reduce the heat to medium-low, cover and cook for 20 minutes, stirring occasionally. Finish off over medium-high heat, stirring, for a few minutes.