Frozen Okra, Warm Memories

 

If there was one vegetable I not just ate but devoured as a kid, without any fuss, it was Bhindo. If it was packed in my school tiffin every day of the week, I would not complain and if it was still served on the weekends, I would be the happiest kid you ever met! I kid you not, I love Bhindo! And yes, we Gujaratis call it Bhindo not Bhindi! For those unfamiliar, Bhindo is the Gujarati name for okra or lady’s fingers.

This was the kind of love that didn’t fade with time. But things changed after I moved. After moving countries, I have had my fair share of love-hate experiences with the okra sold at the markets here. Let’s just say that the local variety doesn’t cut it for me.

It looked the part, but it never cooked the way it was supposed to. No snap, no spice-hugging texture, no joy.

My mother taught me how to look for કુંણો - તાજો ભીંડો — fresh, just-picked bhindo, not the tired kind that bends without snapping. The kind that broke cleanly and held its shape in the pan. And while I haven’t yet been able to find here a fresh variety that fits the bill, I figured my only way was to learn how to work around with the frozen variety. After heaps of failed, slimy and messy attempts I can safely say I have navigated my way to make a delicious Bhinda nu shaak using frozen bhindo.

So I’ve made peace with frozen. Or something close to peace. Sunday morning was spent thawing, and then spreading the bhindo on the large kitchen towel and meticulously drying each pod. My small act of discipline. A ritual in the name of something I miss.

My mother was an expert cook and her mastery with bhindo was unmatched! This was the first ever shaak she taught me how to cook. She never rushed it. She never needed to. When she made bhindo, she hardly used a spoon or a spatula to stir. Such was the sleight of her hands that she would hold just toss the kadai such that each piece of bhindo inside shifted around and would be coated with spices and eventually get cooked thoroughly.

No tools, no gadgets. Just her wrist, her instinct, and her patience.

Wiping the bhindo carefully was another tip she imparted. Drying thoroughly helps eliminate the issue of gooey, slimy result at the end.

And she was right.

I made the masala for the stuffing using roasted gram flour, peanuts, garlic and the usual spices from the masala box. I then carefully slit each bhindo and stuffed in the masala and cooked the bhindo on slow flame until it was tender. Daal, rotli and bhaat were also made as usual. But really Bharelo Bhindo was the star of the thali today!

And it always will be.

Even in a different kitchen, with frozen bhindo and memory doing most of the measuring.

Some dishes don’t just feed you. They bring you home.

If you’d like to see more of my stories and recipes from the heart, you can find me on Instagram at @crumpledchillies.