Or so it seems.
For the past few years, all that I got was loss, during the monsoons.
Either I fall ill, or a close one passes away. Or both.
And in the process, instead of making new memories, all I get to dwell in is morbidity.
Neither can I cook good food, something we so love and relate to with the rains, nor do I get to go out and enjoy the weather.
And by going out, I not only mean going out of the house but also stepping out into the balcony.
The cold breeze and the light drizzle call me.
But I do not dare to go.
Not with this sniffling nose, high fever and a most painful throat.
B, on the other hand, is thoroughly enjoying our balcony now. With the swing completely free for him now ... we usually race to the swing and often come up with tricks and cheat to beat each other to it .... he is more than happy to spend time on it with a cup of tea, smiling at me smugly when I look out from behind the half closed door.
The plants are happy too.
Only I am the miserable one .... surviving on antibiotics and paracetamol and an odd antihistamine in between, while dreaming of sinful, deep fried and comfort food.
khichdi a lot these days.
And sometimes B makes his own version too.
Just a few days back, I was craving the Bengali khichuri as I do not make it often ... B does not like the sweetness in it ... and decided to indulge.
Cooked it and posted on instagram too.
A good piece of Ilish / Hilsa fry would have been the perfect accompaniment but I still haven't got hold of a Hilsa yet this season.
And this fact is making me even more morbid.
Sharing a photo of my Bengali khichuri platter from that day.
But do stay with me on Instagram if you want recipes of my daily cooking that I often do not make a post on here.
Coming back to today's recipe, there is nothing morbid about this beautiful dish of Okra / Lady finger / Bhindi / Dharosh cooked with spices.
I often make this on the side for rotis but recently found that it is a great side dish for khichris too.
Slightly on the drier side, whatever moistness there is will be from the cooked bhindis , the spice of the masalas are the perfect foil to the sweetness of the vegetable.
I use the masalas that I usually use for the bharwa bhindi , but sometimes do add in some crushed peanuts both for texture as well as some dose of protien.
Here is how I made it.
Okra / Bhindi - ¼ kg ( some 12 to 15 pieces ) ,
( cut the head and tip of the tail off and make a slit in the middle to check for insects )
Dhania / Coriander powder - 1 tbsp
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Amchur / Dried mango powder - 1 tsp ( you can use lemon juice too )
Besan - 1 tsp ( optional )
Crushed peanuts - 2 tbsp
Salt - to taste
Cooking oil - 1 tbsp + 1 tbsp
How to :
Mix all the dry ingredients in a small bowl to make a masala.
Add 1 tbsp of the cooking oil and mix well.
Fill the slits of the okra with this masala.
Heat the rest of the oil in a flat, heavy pan.
Let in the okra and stir well.
Cover and cook till okra is done.
If the masala starts to burn, you can add very little sprinkles of water and cover.
Remove cover and fry till the okra loses the sliminess.
Other than rotis or parathas, you can pair this on the side of plain rice and dal too.
Enjoy !! .... till I come up with a happier post.