I love spring, summer and the heat. But this heat is different.
It’s April and it’s boiling here in Goa, it’s a different kind of heat. At times it feels like the air doesn’t move a lot and you sweat all day and everywhere to a point where you just don’t care anymore, you let it pour down your neck and get on with the day, waiting to get on the bike just to have that cool air blow at your face and dry the sweat off.
Doing Yoga is sweaty but I tell myself it’s good to get those toxins out of the body, cooking in the kitchen is also a challenge and eating in our lovely balcony is a bit of a sauna feeling.
Thank god for the beach, we spend the afternoons cooling down in the sea and the evenings cooling down with the fan. We drink a lot of cold lemon soda and enjoy the beauty of nature: flowers are blooming, jackfruit on all the trees and the end-of-season vibes. Most tourists have gone, lots of places closing down until next season. Only the locals and some brave foreigners still around and there is magic in that, for the first time in a while I find myself hoping the Monsoon to come, just for a day to clear the air and restart the energy.
We are heading north at the beginning of May, it’s exciting. New scenes, new people and new food. After Delhi we will be heading to Amritsar in the Punjab state, it’s where the Golden Temple lays, a place sacred to the Sikhs that also represents equality and brotherhood as any person from anywhere can visit and is welcome in.
Scrolling down Instagram last week i spotted some lovely Okra and actually thought to myself that it’s been a while since i made Okra, seemed like a good occasion to make them just before the end of the season, just before we leave and go traveling and in honour of the Punjab state which i have never visited before i give you this truly amazing recipe called:
Bharwan Bhindi, beautiful fresh Okra stuffed with a mixture of spices and cooked on a low heat for about 40 minutes. pure delight!
What you will need
For the masala
- 2 x TBSP dry mango powder – this gives a lovely sour taste so it’s important
- 2 x TBSP coriander powder
- 2 x TSP red chilli powder
- 1 x TBSP turmeric powder
- 1 x TBSP cumin powder
- 1 x TSP salt
- 1/2 x TSP ground black pepper
- About 1/2 kg of fresh Bhindi
- 5 x TBSP of Olive oil
Let’s get started
- Place all the spices in a bowl and mix to a lovely masala
- Wash the bhindi and place on a kitchen towel to dry, it is important to dry the bhindi well, they need to be completely dry and then they won’t turn all slimy, if any water is left dry off with kitchen towel
- Chop off both ends of the bhindi and slit each one through without slicing the whole way through
- Stuff each Bhindi with a TSP of masala and place in a bowl
- When all Bhindi is ready, heat the oil in a deep pan, once hot add the bhindi one by one and lower the heat
- You will need patience, it will take about 45 minutes, stir gently, making sure all the bhindi’s get the heat
- The dish is ready when the bhindi is soft
- Serve warm with Basmati rice or warm Chapati