Vegan Treasures of India Anusha Moorthy Santosh Creator of YummyYatra 60 Home-Style Recipes that Capture the Country’s Favorite Flavors V eg an Trea sures o f India Anusha M oor thy S antosh 9 781645 679080 52399> ISBN 978-1-64567-908-0 $23.99 COOKING/ Regional & Ethnic/ Indian & South Asian US $23.99 / CAN $30.99 Discover the Showstopping Hidden Gems of Indian Cuisine Thanks to this revolutionary cookbook, a treasure trove of crave-worthy Indian dishes that have been missing from the Western restaurant scene is now at your fingertips. Whether you are entertaining guests, packing lunch or fixing a weeknight meal, this book has you covered with flavorful, home-style Indian recipes that use only the most delicious plant-based ingredients. Linger over Hearty Vegetable Ishtoo, or share The Iconic Vada Pav with your loved ones. Spice up your weeknights with family-favorite recipes like Robust Kadala Curry or indulge in treats such as Cooling Kesar Kulfi. These plant-forward dishes will reinvigorate your weekly meal rotation and introduce you to an astounding new realm of flavor. “ This is a must-have cookbook for every kitchen. Anusha’s gift for creating mouthwatering vegan recipes shines through in this captivating debut. You’ll want to cook and eat them all!” —Kim-Julie Hansen, author of Best of Vegan and Vegan Reset “ This stunning collection of whole- some recipes is a treasure indeed: A feast for the eyes and the soul.” —Dr. Sheil Shukla, author of Plant-Based India “ Prepare to embark on a culinary adventure like no other! Every recipe is packed with vibrant, bold flavors that will have you craving more.” —Keith Sarasin, chef and owner of Aatma, author of The Farmers Dinner Cookbook Anusha Moorthy Santosh is the creator of the popular blog YummyYatra. She has collaborated with the world’s leading vegan brands and publications as a recipe expert and digital content creator. Anusha lives in Alpharetta, Georgia. 28 Vegan Treasures of India Delightful Sev Puri Crispy crackers topped with crunchy toppings and tongue-tickling condiments Chāt—In India, chāt is a way of life. It describes an entire category of Indian street food or set of snacks that can be enjoyed anytime. It offers a combination of crispy, crunchy, spicy, tangy and sweet components. There are hundreds of chāt varieties, but if I had to choose my favorite, it would be sev puri. While it is best enjoyed in the streets of India, engaging all five senses, I do enjoy making it at home because it comes pretty close to the original with the use of freshly made chutneys. The sum of this dish is greater than its parts, but the parts are wonderful, too. Each part plays an important role here: the seasoned potatoes; tangy, sweet and spicy chutneys; fresh vegetables; the chāt masala; the crunchy sev and the crisp puris. Sev puri is perfect for entertaining. The different components can be made ahead, the assembly is easy, and they look beautiful no matter how you serve them, whether on a board or on individual plates. Yield: 4 servings M Prep Time: 20 minutes M Cook Time: 1 hour (including making chutneys) 14 puris or papdi (flat crisps) (see Tips) 1 large potato, boiled, salted, mashed and cooled 1 medium onion, finely chopped 1 medium firm tomato, finely chopped Chāt masālā, a pinch per puri, or to taste (homemade [see page 165] or store-bought) Mint-cilantro chutney, ¼ tsp per puri, or to taste (page 164) A tiny drop of garlic chutney per puri, or to taste (page 164) 1 tsp date-tamarind chutney per puri, or to taste (page 164) 1 tsp nylon or fine sev per puri, or to taste (see Tips) Fresh cilantro, finely chopped Handful of pomegranate arils, optional 2 tbsp (15 g) raw green mango, peeled and finely chopped, optional Handful of masālā chana dāl, optional (see Tips) Before you begin to assemble, make sure you have all the components ready. Place all the puris on a plate or serving board, and top each one with a bit of the potatoes. Top the potatoes with some chopped onion, then with some chopped tomato. Sprinkle chāt masālā on each puri. Now add the three different chutneys on each puri. Sprinkle sev on each puri, followed by cilantro, pomegranate arils, raw mango and masālā chana dāl, if using. Serve immediately. You can make another serving if and when needed. How to Enjoy Serve the freshly assembled sev puri on small individuals plates or a large board. Tips • You can add more or less of any component to suit your taste. I like to add more of the sweet and the spicy chutney and just a drop of the garlic chutney on each one. You can make a few and see what flavors you like the most, and then add accordingly. • Puris and sev are sold in packs at most South Asian stores. • Spiced masālā chana dāl is sold in packs by various brands such as Haldiram’s, Mirch Masālā, etc. • If you have the three types of chutney and potatoes ready in advance, you can assemble the puris in just a few minutes.28 Vegan Treasures of India Delightful Sev Puri Crispy crackers topped with crunchy toppings and tongue-tickling condiments Chāt—In India, chāt is a way of life. It describes an entire category of Indian street food or set of snacks that can be enjoyed anytime. It offers a combination of crispy, crunchy, spicy, tangy and sweet components. There are hundreds of chāt varieties, but if I had to choose my favorite, it would be sev puri. While it is best enjoyed in the streets of India, engaging all five senses, I do enjoy making it at home because it comes pretty close to the original with the use of freshly made chutneys. The sum of this dish is greater than its parts, but the parts are wonderful, too. Each part plays an important role here: the seasoned potatoes; tangy, sweet and spicy chutneys; fresh vegetables; the chāt masala; the crunchy sev and the crisp puris. Sev puri is perfect for entertaining. The different components can be made ahead, the assembly is easy, and they look beautiful no matter how you serve them, whether on a board or on individual plates. Yield: 4 servings M Prep Time: 20 minutes M Cook Time: 1 hour (including making chutneys) 14 puris or papdi (flat crisps) (see Tips) 1 large potato, boiled, salted, mashed and cooled 1 medium onion, finely chopped 1 medium firm tomato, finely chopped Chāt masālā, a pinch per puri, or to taste (homemade [see page 165] or store-bought) Mint-cilantro chutney, ¼ tsp per puri, or to taste (page 164) A tiny drop of garlic chutney per puri, or to taste (page 164) 1 tsp date-tamarind chutney per puri, or to taste (page 164) 1 tsp nylon or fine sev per puri, or to taste (see Tips) Fresh cilantro, finely chopped Handful of pomegranate arils, optional 2 tbsp (15 g) raw green mango, peeled and finely chopped, optional Handful of masālā chana dāl, optional (see Tips) Before you begin to assemble, make sure you have all the components ready. Place all the puris on a plate or serving board, and top each one with a bit of the potatoes. Top the potatoes with some chopped onion, then with some chopped tomato. Sprinkle chāt masālā on each puri. Now add the three different chutneys on each puri. Sprinkle sev on each puri, followed by cilantro, pomegranate arils, raw mango and masālā chana dāl, if using. Serve immediately. You can make another serving if and when needed. How to Enjoy Serve the freshly assembled sev puri on small individuals plates or a large board. Tips • You can add more or less of any component to suit your taste. I like to add more of the sweet and the spicy chutney and just a drop of the garlic chutney on each one. You can make a few and see what flavors you like the most, and then add accordingly. • Puris and sev are sold in packs at most South Asian stores. • Spiced masālā chana dāl is sold in packs by various brands such as Haldiram’s, Mirch Masālā, etc. • If you have the three types of chutney and potatoes ready in advance, you can assemble the puris in just a few minutes.Lesser-Known Weeknight Winners 59 Robust Kadala Curry Kerala black chickpea curry During my childhood, weekends always began with me waking up to the aroma of coconut oil, curry leaves and roasted spices from the puttu and kadala curry being prepared by my parents for brunch. Kadala curry is a black chickpea stew cooked in a freshly ground, spicy base. The Kerala garam masālā used here is so flavorful. The process of roasting the spices, called varatu aracha in Malayalam, is what truly elevates this dish. It is typically served with puttu, which is a soft, steamed cylinder of ground rice—a savory dish, perfect to soak up all the flavors of the kadala curry. Kadala curry is also often paired with rice and other rice-based dishes of southern India. Yes, this comes with a long list of spices, but every single one is worth it. Yield: 4 to 6 servings M Prep Time: 10 minutes, plus soaking time M Cook Time: 1 hour 8 oz (226 g) kāla chana (black chickpeas), soaked in water for at least 6 to 8 hours (see Tips) Salt, to taste 4 tbsp (20 g) coconut (fresh or frozen) (see Tips) ½ tsp fennel seeds (saunf) 2 whole cloves (lavang) 2 (1-inch [2.5-cm]) cinnamon sticks (dālchini) 7 to 10 black peppercorns (kāli mirch) 1 whole mace (jāvitri) 1 tsp Kashmiri red chili powder 2 tsp (4 g) ground coriander (dhaniya powder) Pinch of ground nutmeg (jaiphal) In an electric pressure cooker, add the kāla chana to the inner pot. Add 3 cups (720 ml) water and a pinch of salt, and cook on high pressure for 20 minutes. Let the pressure release naturally. Keep a medium plate readily accessible to transfer the contents of the skillet in the following step. While the kāla chana are cooking, heat a small skillet over medium heat. Dry-roast the coconut in the skillet, stirring continuously, until light brown, for 5 minutes (see Tips). Transfer the roasted coconut to the plate. To the same skillet, add the fennel seeds, whole cloves, cinnamon sticks, black peppercorns and whole mace, and roast them until fragrant, 3 to 4 minutes, stirring continuously. Transfer the roasted whole spices to the plate with the coconut. Reduce the heat to low, add the Kashmiri red chili powder, ground coriander and ground nutmeg to the skillet, and toast the ground spices for 1 minute, stirring continuously. Transfer the toasted ground spices to the plate. Put the roasted coconut and the spices into a blender with ¼ cup (60 ml) water, and process them to make a masālā paste. Set it aside. Once the pressure is released, drain the kāla chana into a colander. Reserve the water in which the kāla chana were cooked. (continued)Lesser-Known Weeknight Winners 59 Robust Kadala Curry Kerala black chickpea curry During my childhood, weekends always began with me waking up to the aroma of coconut oil, curry leaves and roasted spices from the puttu and kadala curry being prepared by my parents for brunch. Kadala curry is a black chickpea stew cooked in a freshly ground, spicy base. The Kerala garam masālā used here is so flavorful. The process of roasting the spices, called varatu aracha in Malayalam, is what truly elevates this dish. It is typically served with puttu, which is a soft, steamed cylinder of ground rice—a savory dish, perfect to soak up all the flavors of the kadala curry. Kadala curry is also often paired with rice and other rice-based dishes of southern India. Yes, this comes with a long list of spices, but every single one is worth it. Yield: 4 to 6 servings M Prep Time: 10 minutes, plus soaking time M Cook Time: 1 hour 8 oz (226 g) kāla chana (black chickpeas), soaked in water for at least 6 to 8 hours (see Tips) Salt, to taste 4 tbsp (20 g) coconut (fresh or frozen) (see Tips) ½ tsp fennel seeds (saunf) 2 whole cloves (lavang) 2 (1-inch [2.5-cm]) cinnamon sticks (dālchini) 7 to 10 black peppercorns (kāli mirch) 1 whole mace (jāvitri) 1 tsp Kashmiri red chili powder 2 tsp (4 g) ground coriander (dhaniya powder) Pinch of ground nutmeg (jaiphal) In an electric pressure cooker, add the kāla chana to the inner pot. Add 3 cups (720 ml) water and a pinch of salt, and cook on high pressure for 20 minutes. Let the pressure release naturally. Keep a medium plate readily accessible to transfer the contents of the skillet in the following step. While the kāla chana are cooking, heat a small skillet over medium heat. Dry-roast the coconut in the skillet, stirring continuously, until light brown, for 5 minutes (see Tips). Transfer the roasted coconut to the plate. To the same skillet, add the fennel seeds, whole cloves, cinnamon sticks, black peppercorns and whole mace, and roast them until fragrant, 3 to 4 minutes, stirring continuously. Transfer the roasted whole spices to the plate with the coconut. Reduce the heat to low, add the Kashmiri red chili powder, ground coriander and ground nutmeg to the skillet, and toast the ground spices for 1 minute, stirring continuously. Transfer the toasted ground spices to the plate. Put the roasted coconut and the spices into a blender with ¼ cup (60 ml) water, and process them to make a masālā paste. Set it aside. Once the pressure is released, drain the kāla chana into a colander. Reserve the water in which the kāla chana were cooked. (continued)60 Vegan Treasures of IndiaLesser-Known Weeknight Winners 61 1 tbsp (14 g) coconut oil 1 tsp black mustard seeds (rāi) 7 to 10 fresh curry leaves (kadi patta) (see Tips) 2 green chili peppers, or according to taste 1 tbsp (6 g) fresh ginger, grated 1 medium red onion, chopped 2 medium tomatoes, finely chopped or pureed (about 1½ cups [200 g]) 1 tsp ground turmeric (haldi powder) ¼ cup (60 ml) coconut milk Handful of fresh cilantro, chopped, for serving, optional Heat a large saucepan or the pressure cooker pot over medium heat. Add the coconut oil and, once it starts shimmering, add the mustard seeds. Once the mustard seeds begin to pop, carefully add the curry leaves, followed by the green chili peppers and ginger, and cook for 30 seconds. Stir in the onion, season with salt, and continue to cook, stirring often, until the onion turns pink, 2 minutes. Stir in the tomatoes, ground turmeric, 1 cup (240 ml) of water and the reserved cooking water, and cook over medium heat until the tomatoes are cooked, 3 to 4 minutes. Add the ground masālā paste and the cooked kāla chana, and simmer on low for 10 minutes, stirring occasionally. You may add more water, about ½ to ¾ cup (120 to 180 ml), to adjust the consistency at this point. Check for seasoning, and stir in the coconut milk. Garnish with cilantro, if using. How to Enjoy Serve hot with rice and pappadām. It also pairs well with Crispy Adai (page 50). Tips • To speed up the soaking process, you can soak the kāla chana in hot water for 3 hours instead. • If using frozen coconut, remember to thaw a portion for this recipe at least 30 minutes before roasting, or microwave the frozen coconut for faster thawing. • Fresh curry leaves are available in well-stocked South Asian stores. There is no substitute. Zesty Kadhai Tofu Tofu and bell peppers cooked in a spicy masālā Kadhai tofu is a veganized version of kadhai paneer. This is the first tofu dish I prepared when I wanted to re-create a paneer dish when I started eating plant-based. I was pleasantly surprised by the result. I did not miss the paneer at all, as the tofu absorbed all the flavors from the kadhai masālā (kadhai means “wok” or “skillet with sloping sides” and masālā means “a blend of spices”), tomatoes, onions and aromatics just like paneer would. The recipe is divided into three main steps. First, toss the tofu cubes in corn flour and then crisping them up in a skillet. Next, make the fresh kadhai masālā. Finally, combine the two, and add some fresh vegetables and aromatics to make the gravy and complete the dish. Serves: 4 M Prep Time: 10 minutes M Cook Time: 60 minutes For the Kadhai Masālā 1 to 2 whole dry Kashmiri red chili peppers 2 tsp (4 g) fennel seeds (saunf) 6 black peppercorns (kāli mirch) 2 tsp (3 g) cumin seeds (jeera) 1 tbsp (5 g) coriander seeds (dhaniya) For the Tofu 1 block extra-firm or super-firm tofu, drained, pressed and cut into cubes 3 tbsp (25 g) cornstarch 2 tbsp (30 ml) neutral oil To make the kadhai masālā, in a small skillet over medium heat, toast the whole dry Kashmiri red chili pepper, fennel seeds, black peppercorns, cumin seeds and coriander seeds until fragrant, 3 to 4 minutes, stirring continuously. Turn off the heat, and set aside to cool for 5 minutes. Transfer the toasted spices to a spice grinder or a mortar and pestle, and grind to a coarse powder. To shallow-fry the tofu, to a medium bowl, add the tofu, and sprinkle with the cornstarch. Gently give the tofu cubes a mix by tossing them in the bowl to make sure they are evenly coated in the flour. Set the tofu aside. To a large skillet over medium heat, add the oil. While the oil is heating, place a plate next to the skillet for the fried tofu cubes. Carefully place the tofu in the skillet using your hands or a pair of tongs. Cook the tofu on all sides until they appear light brown, 7 to 10 minutes. Remove the tofu from the pan using a slotted spoon, and place it on the plate. (continued) Robust Kadala Curry (continued)126 Vegan Treasures of India Lehsuni Palak Khichdi Comforting meal of rice and lentils cooked together with spice and garlic-infused pureed spinach Ask any Indian why they love khichdi (yes, everyone does), and their response will be one or all of these—it is simple, comforting, wholesome and delicious. Every Indian state has its own version of the preparation (I know, I keep saying this throughout this book. But hey, it is true!), but the general recipe always includes rice, lentils, spices and a simple tadkā. Deriving its origins from khicca in Sanskrit, khichdi loosely translates into a combination of lentils and rice. It can be spicy or plain, made with a single type of lentil or a combination. Perfect for chilly days, rainy days, sick days, back-from-vacation days or even days when you are craving something soothing and effortless. This version has pureed spinach and spices flavored with garlic (lehsuni)—a version quite popular in Indian restaurants. Yield: 2 to 4 servings M Prep Time: 10 minutes M Cook Time: 45 minutes 1 cup (200 g) basmati rice ½ cup (100 g) moong dāl (split moong/mung beans) ½ tsp ground turmeric (haldi powder) 2 tsp (12 g) salt, or to taste 6 cups (180 g) fresh baby spinach ½ bunch of fresh cilantro 2 green chili peppers, or according to taste 1-inch (2.5-cm) piece fresh ginger To a bowl, add the basmati rice and moong dāl. Wash them thoroughly under running water, rubbing them with your fingers. Do this two to three times until the water appears fairly clear. Boil about 3 cups (720 ml) of water in a kettle or a pot on the stovetop. This will be used to cook the khichdi and to thin it out, if needed, at a later step. To a pressure cooker, add the washed rice, moong dāl, ground turmeric and salt, along with 4 cups (960 ml) of water. Pressure cook on low for 7 to 10 minutes. Once the pressure is naturally released, open the pressure cooker. If you do not have a pressure cooker, cook the rice and dāl on the stovetop in a large nonstick saucepan with enough water. Cook until the rice and dāl are completely cooked through and all the water is absorbed. Overall cooking time will vary, as pressure- cooking method is much faster. To cook the spinach, add about 5 cups (1L) water in a large stockpot or saucepan, and bring it to a boil. Meanwhile, prepare a bowl with a few ice cubes and 2 cups (480 ml) of water. Now salt the water in the stockpot with the boiling water, and add the spinach. Blanch the spinach for 30 seconds. Immediately remove the spinach using a pair of tongs and add it to the ice bath. After about a minute, remove the spinach leaves and transfer them to a blender. Add the cilantro, green chili peppers and ginger, and process until smooth and creamy. (continued)126 Vegan Treasures of India Lehsuni Palak Khichdi Comforting meal of rice and lentils cooked together with spice and garlic-infused pureed spinach Ask any Indian why they love khichdi (yes, everyone does), and their response will be one or all of these—it is simple, comforting, wholesome and delicious. Every Indian state has its own version of the preparation (I know, I keep saying this throughout this book. But hey, it is true!), but the general recipe always includes rice, lentils, spices and a simple tadkā. Deriving its origins from khicca in Sanskrit, khichdi loosely translates into a combination of lentils and rice. It can be spicy or plain, made with a single type of lentil or a combination. Perfect for chilly days, rainy days, sick days, back-from-vacation days or even days when you are craving something soothing and effortless. This version has pureed spinach and spices flavored with garlic (lehsuni)—a version quite popular in Indian restaurants. Yield: 2 to 4 servings M Prep Time: 10 minutes M Cook Time: 45 minutes 1 cup (200 g) basmati rice ½ cup (100 g) moong dāl (split moong/mung beans) ½ tsp ground turmeric (haldi powder) 2 tsp (12 g) salt, or to taste 6 cups (180 g) fresh baby spinach ½ bunch of fresh cilantro 2 green chili peppers, or according to taste 1-inch (2.5-cm) piece fresh ginger To a bowl, add the basmati rice and moong dāl. Wash them thoroughly under running water, rubbing them with your fingers. Do this two to three times until the water appears fairly clear. Boil about 3 cups (720 ml) of water in a kettle or a pot on the stovetop. This will be used to cook the khichdi and to thin it out, if needed, at a later step. To a pressure cooker, add the washed rice, moong dāl, ground turmeric and salt, along with 4 cups (960 ml) of water. Pressure cook on low for 7 to 10 minutes. Once the pressure is naturally released, open the pressure cooker. If you do not have a pressure cooker, cook the rice and dāl on the stovetop in a large nonstick saucepan with enough water. Cook until the rice and dāl are completely cooked through and all the water is absorbed. Overall cooking time will vary, as pressure- cooking method is much faster. To cook the spinach, add about 5 cups (1L) water in a large stockpot or saucepan, and bring it to a boil. Meanwhile, prepare a bowl with a few ice cubes and 2 cups (480 ml) of water. Now salt the water in the stockpot with the boiling water, and add the spinach. Blanch the spinach for 30 seconds. Immediately remove the spinach using a pair of tongs and add it to the ice bath. After about a minute, remove the spinach leaves and transfer them to a blender. Add the cilantro, green chili peppers and ginger, and process until smooth and creamy. (continued)128 Vegan Treasures of IndiaHidden One-Pot Gems 129 Heat 1 tablespoon (15 ml) of the oil in a skillet over medium heat. Add the cumin seeds, hing, 4 cloves of the garlic and the whole dried red chili, and sauté until the garlic is fragrant, about 30 seconds. Stir in the onion, season with salt, and cook until the onion turns pink. Add the tomato, ground coriander and garam masālā, and cook until the tomato turns mushy, about 5 minutes. Add ½ cup (120 ml) of hot water, and continue to cook for a minute. Then add the blended spinach. Cook, stirring often, for 5 minutes. Add this to the cooked rice and dāl mixture along with ½ cup (120 ml) of hot water. You may add more or less depending on your preference. Stir well to combine, and cook on low for 5 minutes, stirring often. Turn off the heat. Heat the remaining 1 tablespoon (15 ml) of oil in the same skillet, and add the remaining 3 cloves garlic. Cook until the garlic turns light brown. Turn off the heat, sprinkle with the Kashmiri red chili powder, and pour the tadkā into the prepared khichdi. Top with roasted cashews, if using. Cover until ready to serve. How to Enjoy • Serve piping-hot with Silky Punjabi Kadhi with Pakoda (page 85), achār/ Indian-style pickle or Raita (page 165) or plain unsweetened dairy-free yogurt on the side along with pāpad. • To reheat, transfer the khichdi to a saucepan, add hot boiling water a little at a time to get the right consistency, and simmer for 3 to 4 minutes. You can prepare a fresh tadkā (tempering) and pour it over the top. Microwave reheating is not recommended. Tip You may use brown rice for a heartier meal, but the cooking time and the quantity of water will vary. 2 tbsp (30 ml) neutral oil, divided 1 tsp cumin seeds (jeera) Pinch of hing (asafoetida) 4 cloves garlic, minced, plus 3 cloves garlic thinly sliced for tadkā 1 whole dried red chili 1 small red onion, finely chopped 1 medium tomato, diced 1½ tsp (3 g) ground coriander (dhaniya powder) 2 tsp (4 g) ground garam masālā (homemade [see page 165] or store-bought) ½ tsp Kashmiri red chili powder Roasted unsalted cashews, optional, for serving Bold Bhindi Masālā Fried okra in a creamy tomato-onion gravy I am one of those people who always get stressed out when someone is coming over for a meal. I usually end up making several dishes, and continue to worry if all that food would suffice. Bhindi Masālā is one of my go-to Indian recipes for entertaining because it is quick and simple to whip-up, although it makes my guests think I have spent a lot of time in my kitchen to prepare it. Bhindi, okra in Hindi, is everybody’s favorite. The key is to fry the okra well to make sure you get the most flavor out of this vegetable while avoiding a slimy texture. Yield: 4 servings M Prep Time: 20 minutes M Cook Time: 40 minutes 1 lb (454 g) fresh okra 6 tbsp (90 ml) neutral oil, divided 1 tsp cumin seeds (jeera) 1 tbsp (6 g) fresh ginger, grated 3 cloves garlic, peeled and minced 2 medium onions (any color), thinly sliced Salt, to taste ½ tsp ground turmeric (haldi powder) 1 tsp red chili powder or cayenne pepper, or use according to taste 1 tbsp (6 g) ground coriander (dhaniya powder) 1 tsp āmchur powder (dry mango powder) 3 medium tomatoes, finely diced 1/3 cup (180 ml) plain unsweetened dairy free yogurt, whisked 1 cup (240 ml) hot water Wash and thoroughly pat dry the okra with a kitchen towel. Cut off the crowns and the tips, and cut the okra into 2-inch (5-cm) pieces. In a large skillet over medium-high heat, heat 4 tablespoons (60 ml) of the oil. Shallow fry the okra until they shrink and appear slightly charred around the edges, about 12 minutes. Transfer the okra to a plate, and set it aside. In the same skillet over medium-high heat, heat the remaining 2 tablespoons (30 ml) of oil. Add the cumin seeds, and cook until they sizzle. Add the ginger, garlic, sliced onions, salt, ground turmeric, red chili powder, ground coriander and āmchur powder, and sauté, stirring frequently, until the onions appear slightly brown, about 7 minutes. Add a splash of water if needed to prevent the spices from burning. Stir in the tomatoes, cover, and cook over medium heat for 3 to 4 minutes, or until the tomatoes appear mushy. Uncover the skillet, reduce the heat to the lowest setting, and stir in the whisked yogurt. Continue to cook over low heat for another 2 minutes, until you notice oil on the sides of the skillet. Add about ½ cup (120 ml) of water (adjust quantity to desired consistency), and bring the gravy to a gentle simmer for a minute. Add the fried okra, mix gently, cover, and cook over medium-low heat for 5 to 7 minutes. (continued) Lehsuni Palak Khichdi (continued)Next >