Andhra Bhindi Khatta with Poppy Seed Cauliflower

Bhindi Khatta or Bendakaaya Pulusu from the Andhra region is a very delicious recipe and the way is a little different from how my mom usually used to make the Okra Khatta. I was introducted to this Andhra style of sour okra gravy by my mother-in-law and it is yummy.
                   I made Poppy seed cauliflower to go with it. This recipe is from Oprah.com and it is very good. I hope you will try these and enjoy them as much as me and my family did

Khaskhas Gobi (Cauliflower dry curry with poppy seeds)

Khaskhas Gobi

Ingredients:

1. 1 medium sized cauflower cut into florets (about 3-4 cups)
2. 2 tablespoon(s) black or white poppy seeds (see Tips & Techniques)
3. 6 small dried hot red chiles,(3 stemmed, seeded, and broken into pieces, and 3 or 4 whole)
4. 1/2 teaspoon(s) ground turmeric
5. 1/2 teaspoon(s) salt
6. 1/2 teaspoon(s) sugar
7. 3 tablespoon(s) mustard oil
8. 1/2 teaspoon(s) Kalonji (nigella) seeds

In a medium bowl, combine turmeric, 1/2 teaspoon salt, and sugar; add cauliflower and toss until evenly coated. Set aside.  

Soak the poppy seeds in 2-3 tablespoons water for 15 minutes. Combine with 2-3 red chillies and grind to a smooth paste.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until begins to brown in spots; Drain and set aside.

Okra Khatta

Add remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add Kalonji and whole chilies. Stir-fry 15 seconds, then add poppy seed paste. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower until cauliflower is coated. Add 1/4 cup water; bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed. Sereve with rice and Andhra Bendakaaya Pulusu or my mom's Okra Khatta 

Andhra Bhindi Khatta (Savoury Okra Gravy)

Andhra Bhindi Khatta

Ingredients:

1. 1/2-3/4 lb okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces
2. 1 small onion finely chopped
3. 1 tomato finely chopped
4. 2 green chillis, slit lengthwise
5. Few curry leaves
6. 1/2 teaspoon each of red chilli pwd, coriander pwd, brown sugar, cumin, methi seeds, mustard seeds, ginger-garlic paste
7. 1/4 tsp turmeric pwd
8. Thick Juice from  small lemon sized tamarind
9. salt to taste
10. coriander leaves for garnish (optional)
11. 1 tablespoon oil

 Heat oil in a pan. Add cumin, mustard seeds and fry for a minute. Add methi and curry leaves and broken dried red chillies and fry for a minute.  Add the chopped onions and green chillis and saute for a minute. Add ginger garlic paste and fry for one more minute. Add okra and fry on medium high for 5-7 minutes. Stir occasionaly. Add tomatoes and cover and cook for 5 minutes. Add all the spices and stir to combine. Add the tamarind juice along with 1 cup of water. Bring to a boil and reduce heat and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Garnish with cilantro chopped roughly and serve