Serves 4

Ingredients

For bhinda
1kg fresh okra
1 medium onion
2 tomatoes
8 garlic cloves
8 green chillies
1 tbsp coriander powder
½ tbsp salt
½ tbsp turmeric
1 tsp mustard seeds
½ tsp fenugreek
Pinch asafoetida (a spice, can be substituted with garlic and onions to taste if necessary)
2 tbsp oil
Handful fresh coriander

For rice
200g Tilda basmati rice
1 tsp salt
1 tbsp oil
150ml water

For dhal
100g pigeon peas or red lentils
2 fresh tomatoes
1 tbsp ginger
1 tsp red chilli powder
1 tsp salt
1 tbsp coriander powder
1 tsp turmeric
½ tsp mustard seeds
½ tsp cumin
Pinch asafoetida
1 tbsp jiggery (unrefined brown sugar, but normal brown sugar will suffice)
2 tbsp oil

For the raita
100ml plain yoghurt
30g fresh cucumber
30g fresh carrot
Pinch of salt
Pinch of cumin
Pinch of coriander

Method

Take a small amount of oil and gently fry the okra off, take them out and leave to cool.

Add oil to pan, add fenugreek seeds and mustard seed and asafoetida, add chopped onions and tomatoes, cook for 2 minutes. Add bhinda, put green chillies and garlic, salt, turmeric, dry coriander powder and fresh coriander and stir. Leave to cook.

Make the rice: heat oil in a saucepan, add the rice, boiling water and salt, and leave on medium heat to cook.

Make the dhal: add the dhal and tomatoes to the pressure cooker and boil for 15 minutes, then blend.

Take a large pot add some oil, add dry chillies, mustard seeds, cumin, asafoetida, add the blended dhal, add ginger, red chilli powder, salt, coriander powder, jiggery and fresh coriander. Bring to boil and leave cooking until a rich thick texture.

Make the raita: take yoghurt, add grated cucumber and carrots, cumin, salt, fresh coriander. Mix and leave in fridge.