Flavours won’t change, taste won’t change, people won’t change, not everything changes. For example look at my kitchen, I use the same old cast-iron wok, trying to bring back the similar though not exact taste of my mom’s cooking. An attempt without much changes either.
One thing that is for sure is the quality of the ingredients that you use in this straight forward pallya, subzi or sautéed veggies, influences the taste significantly.
If you are looking for the exact result, I would recommend, stay away from the non stick pans, and try to use cast iron.
- 250 – ladies finger, okra or bhindi
- 2 medium sized potatoes
- 1 big onion, optional
- 3 tbsp freshly grated coconut
- Salt to taste
- 1 tbsp lime juice
- 2 tbsp coconut oil
- 2-3 green chillies
- 1 spring curry leaves
- 1/2 tbsp mustard seeds
- 1/4 tbsp cumin seeds
- 1/4 tbsp split black gram
- pinch of turmeric
- pinch of asafoetida
Recipe – Put in the oil in the pan, add mustard seeds and cumin seeds. Once the mustards spurting out add rest of the seasoning ingredients except turmeric powder. Briefly fry ingredients for few more seconds or until black grams turn slightly brown. Add turmeric powder.
Add onions and fry until they turn transparent. Add chopped okra and potatoes.
Fry it for a minute and add salt mix it well. Cover the pan and keep it on medium heat. about 12-15 minutes. Add grated coconut and lime juice. Check whether the veggies are cooked at this level, the stickiness of okra should go off, if not cook it for a little more.
Serves 2-3 people, best served fresh.