Okra Vaangi Bhaat

No. of servings:  4
Preparation Time:  10 mins	Cook Time:  25 mins

Made with okra, this dish is an unusual variation of the traditional one made with brinjals (eggplants).  The aroma of this satiating rice dish draws anyone!  Quick to make, delicious to eat makes it a must-try.

Ingredients:

• Chopped okra - 2 cups
• Rice - 2 cups 
• Water - 4 cups
• Tamarind paste - 1.5 tsp
• Jaggery (or) brown sugar - 0.5 tsp
• Vaangi bhaat masaala - 3 tsp
• Urad daal, channa daal powder (roasted and powdered) - 1 tsp
• Mustard seeds - 0.5 tsp
• Cumin seeds - 0.5 tsp
• Urad daal, Channa daal - 1 tsp each
• Curry leaves - 2 stalks (optional)
• Lemon zest and juice - 1 large (or) Grated green mango - 0.5 cup
• Salt
• Coriander leaves - 1 fistful
• Grated coconut (dry or fresh)

Method:

• Wash and set the rice to cook, with enough salt and a few drops of oil ('Pressure' mode for 3 mins. in IP)
• Chop the okra into desired size pieces
• Heat sufficient oil in a pan and season with mustard seeds, cumin, urad daal, channa daal and curry leaves ('Saute' mode in IP) 
• Scoop this away into a cup
• Add a little more oil and in it, saute the chopped okra
• When they start looking gooey and change color (in 4-5 minutes), add tamarind, salt, jaggery, raw mango (if using) 
• After the okra softens adequately, add half of the vaangi bhaat powder, mix well and turn off the heat
• Spread the rice in a wide bowl and let it cool down a little bit (10 mins).  Be sure to give this time or the rice will become a mushy lump 
• On the rice, sprinkle the urad daal, channa daal powder and the remaining vaangi bhaat powder
• Mix these powders with the rice first
• Add the okra mixture, mustard seed seasoning, grated coconut and lemon juice (if using) 
• Mix with a gentle hand to avoid lumpy rice
• Garnish with coriander leaves and serve

Tips and Tricks:

• Adding salt and oil to the rice keeps the rice grains separate and not become sticky
• Okra is naturally a little sweet.  Just a little hint of jaggery or brown sugar is sufficient to balance out the flavors
• It is advised to always use a little jaggery alongside tamarind for bone health
• Keeping the seasoning of daals separately and adding to the rice keeps the crunch of the roasted daals
• Mixing half of the powders to the rice gives the dish an extra kick as each grain of rice will be coated with the flavors

Pictures: 

Final Outcome: