Bhindi Rice

(Serves 2)

1 cup basmati rice
½ teaspoon cumin seeds/jeera
1 small bay leaf/tejpatta
4 cups water
2 tablespoons oil
½ teaspoon mustard seeds
2 onions, finely chopped
4 tablespoons ginger, garlic,
   fennel seeds/saunf, 2 cardamom, 2 cloves & cinnamon,
   all ground together
1 spring curry leaves
1 green chilli, chopped
1 tomato, chopped
¼ teaspoon turmeric/haldi powder
¼ teaspoon red chilli powder
250 grams okra/bhindi, cut round
½ teaspoon coriander leaves/kuthmir, chopped


Soak rice for 30 minutes. On a full flame, heat water. Add cumin seeds, bay leaf and salt. Boil.
Add rice and lightly stir. Cook rice completely, strain and keep aside.
Heat oil, add mustard seeds and chopped onions. Sauté till translucent.
Add ground items, curry leaves, green chilli and fry for 2 minutes.
Add chopped tomatoes and sauté for 3 to 4 minutes on a low flame.
Then add turmeric and red chilli powder. Add bhindi and salt, and sauté till the bhindi is cooked well.
Add cooked rice, switch off the flame and mix well.

Serve with dal.