Bhindi Veppudu: Okra with a blend of Indian flavours

In tough times, there are few things we hold on to very dearly: loved ones, good food and everything uplifting. It's been a while since I posted on my blog for various reasons. Although, it suddenly occurred to me that bookfoodmylife is something I hold close, very dearly. I have decided to begin again by sharing brilliant book reviews, wonderful recipes and some life-enhancing thoughts.

Here's the recipe of bhindi veppudu, which as the name suggests, is an okra side-dish recipe that's an admixture of the best of the north and south of India. 

In a sautéing pan, take 1/2 a tablespoon of cumin, pepper, coriander seeds, and a handful of hot chillies and dry roast it for a few minutes (on low flame) till the aroma begins to waft the kitchen. The choice of chillies depends on the level of spiciness that's palatable. Grind into a powder that adds flavor to the dish. The recipe for this spice powder is inspired from the youtube blogger: She cooks. 

In the same pan, add a table-spoon of oil (preferably sesame or ground nut oil) and fry the peanuts till they turn grolden-brown and then blend into a powder.

In a pan, add a few spoons of oil and keep it to heat. Add a spoon of mustard seeds to splutter, a few cloves of chopped garlic along with some curry leaves. Transfer the cut ladies finger (around 700 grams) into the pan and fry it till the stickiness gets removed. In the meanwhile, add some salt to taste. Later, include a pinch of asafoetida and the ground spice-and-peanuts powder. Garnish with some chopped coriander leaves.  The dish is ready to serve!