Okra Pulav

Okra Pulav/Vendakkai Pulav:

Ladies finger/Vendakkai or Okra, as it is known here in the USA, is one vegetable that graces my kitchen pretty frequently, simply because everyone likes it.

If you can get past the initial sliminess, this veggie is one nutrient powerhouse that helps in improving the digestive health. My doctor happened to mention that regular intake of okra also helps in blood sugar control.

So, this is one vegetable we could consider incorporating in our diet more often.

Now let's take a look at the ingredients

Ingredients:

Basmati rice- 2 cups
Okra(Vendakkai)- cut into 1"pieces (amounting to a cup)
Onions-1 (chopped)
Chilli powder- 1 tsp (adapt it to your spice preference)
Pulao Masala-1 tsp (I use the MTR brand Masala). Feel free to use brand of your liking.
Ginger -garlic paste- 2 tsp(optional).
Ghee-2 tsps
Salt- as needed
Water- as needed for cooking

Spices for seasoning:

Cumin seeds-1 tsp
Fennel seeds- 1 tsp
Clove-1/2 tsp
Star Anise- 1 to 2
Cinnamon powder-1/2 tsp. (Cinnamon stick can be used too)
Bay leaf- 2 leaves

Preparation:

In a large kadai, add the ghee. Add all the spices listed . Once they start to brown, add the chopped onions . Add a little bit of the salt at this stage, as salt will help the onions cook faster. If you are going to be adding ginger garlic paste, add it now. Fry for a while to make sure that the raw smell of the ginger garlic paste leaves. Now add in the cut okra pieces. Fry for a while.

Add in the chilli powder and the pulav masala. Stir thoroughly to make sure all the flavors come together. Add the drained Basmati rice and the required water to cook. The water quantity will vary depending on the quality and age of the rice. I generally use a proportion of (2:1-water:rice) for cooking.

Add the salt. Stir gently, so as to not break the grains of rice. Close with a lid.

Check frequently during the cooking process to make sure there is enough water.

Once cooked, transfer it to a serving bowl. Garnish with chopped cilantro leaves or fried cashewnuts.

Enjoy with Raita or your choice of gravy!


Notes:

1. I made this pulav on stove top. Alternatively, this could be cooked in a pressure cooker as well.
2. A way to reduce sliminess in okra is to make sure it is completely dry before chopping. Pat dry the washed okra before chopping it. Make sure the cutting board and the knife is dry too.
3.Tomatoes can be added for a tangy flavor. If adding, add them before adding the okra.
4. Coconut milk can be added as well. If adding coconut milk, reduce the amount of water accordingly.
5.Ginger garlic paste is available in all Indian grocery stores. But, I would personally recommend making it fresh,unless you are short on time. Making it fresh definitely imparts a better flavor to the food, as compared to the store bought varieties.