Pita-ji's Bhindi Masala

Recipe #2 - Rebel Queen

One of the very first mentions of food in Rebel Queen is okra, or bhindi in Hindi. 

Like many other women living in India at the time, Sita and her sister Anu live in strict purdah, the Muslim and Hindu custom of secluding women from the outside world. Sita has never left the grounds of her own home, and her only real understanding of outside life comes from books, what her father teaches her, and what she hears through the windows. In one of the early scenes in the book, Sita is listening to a vegetable seller call out his wares - one of which is okra.

I named this dish after Sita's beloved father, who she calls Pita-ji (a respectful form of "papa"). It is through Pita-ji that Sita gains her vast knowledge of literature, poetry, world culture, and most importantly, English. Unlike most men during this time period, Pita-ji raises his daughters to be learned intellectuals - he feels it is the least he can do for them while they are culturally bound to live in purdah. 

Ingredients:

• 1 tablespoon olive oil

• 2 teaspoons yellow mustard seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoon anise seeds (fennel seeds)

• 1 teaspoon curry powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon garam masala

• 1 teaspoon kosher salt (or coarse sea salt) - add more to taste, if desired

• 1/2 teaspoon black pepper - add more to taste, if desired

• 2 medium onions, chopped

• 2 tablespoons freshly minced ginger

• 3 cloves garlic, minced

• 1 14-oz or 16-oz can of diced tomatoes with jalapeno (I used Whole Foods 365 brand, but Rotel works as well. You can also use a can of plain diced tomatoes, and add 1/2 a teaspoon of minced fresh jalapeno)

• 1/2 cup water

• 1 cup full-fat coconut milk

• 3/4 cup (roughly) fresh cilantro, chopped

• 1 bag (4-5 cups) chopped, frozen okra (or fresh if you're feeling ambitious!)

Instructions:

1. Heat olive oil in large pot over medium heat. Add mustard seeds and cover.

2. Listen carefully to hear the seeds begin to pop. Continue to cook for about 30 seconds, until seeds are popping vigorously. Reduce heat to low and listen for the seeds to calm down slightly.

3. Remove lid and add cumin seeds. Stir to evenly distribute around bottom of pan. Allow cumin to cook for about 5 seconds.

4. Return heat to medium and add onions, garlic, and ginger. Stir to incorporate.

5. Add curry powder, cumin powder, garam masala, salt, and pepper. Stir to cover onion mix, and cook until onions become soft and translucent - continuously scraping the bottom to prevent burning/sticking.

6. Add tomatoes and 1/2 cup water. Stir to incorporate. Turn heat to med-high and bring to a simmer.

7. Add frozen okra and stir thoroughly. Cook for 2 minutes.

8. Add chopped cilantro, and stir to incorporate.

9. Add coconut milk and gently stir to incorporate.

10. Cook for about 5 more minutes on medium-high to allow liquid to evaporate and flavors to merge.

11. Serve over rice or with naan.

12. Enjoy!