Bhindi aka Okra aka Ladies Finger.
The earliest memory draws back to art classes wherein the art teacher would ask you to dip the end of a cut bhindi and make patterns on a sheet of paper. Using food for art is interesting but I prefer to use a different palette to appreciate the vegetable -- and that would be the tongue.
Bhindi appeals to me in all shapes, sizes and gravies. In a Bengali household, and as it happened with me, Bhindi Bhaja is a great accompaniment for lentils of any sort - Masoor, Toor. Bhendi Bhaja is however the poorer cousin of Aloo (potato) Bhaja, but it is best served crispy. Apart from that my memory also involves a territory where not many of you will wander..and that is of Bhindi Bhate (translates to in rice).
The preparation for Bhindi Bhaate is simple and hardly requires any preparation.
You will need
Rice - 1 cup
Water - 2 cups
Okra - 6 to 7 nos (whole)
Kerchief - 1
Additional: Salt to taste, teaspoonful of Mustard oil.
Note:The recipe is for making rice. Just add the Okra wrapped in a kerchief and wait till the rice is done.
Recipe: Once the rice is cooked, remove the kerchief and remove the boiled Okra. Place it on a bowl or plate and cut the ends. Mash it with a teaspoonful of mustard oil and salt to taste. Mix it with the hot rice and enjoy!