Okra Curry with Toasted Chickpea Flour from 660 Curries by Raghavan Iyer

Name: Okra Curry with Toasted Chickpea Flour from 660 Curries by Raghavan Iyer
Ingredients: 1 cup fresh okra, rinsed and thoroughly dried; ½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 2 tablespoons canola oil; 1 teaspoon cumin seeds; 1 medium-size russet or Yukon Gold potato, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning; 10 to 12 medium-size to large fresh curry leaves; 5 to 8 pieces frozen “drumsticks” (each 3 to 4 inches long; no need to thaw; see Tip); ½ cup sliced fresh or frozen lotus root (½-inch pieces; no need to thaw if frozen; see Tip); 4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin matchstick-like strips (do not remove the seeds); 1 small Japanese eggplant (about 6 inches long and 1 inch in diameter), stem removed, cut lengthwise in half, and then cut into 2-inch lengths; 1 large tomato, cored and cut into 2-inch pieces; 2 teaspoons coarse kosher or sea salt; 8 ounces fresh spinach leaves, well rinsed and finely chopped; or 1 package (8 to 10 ounces) frozen chopped spinach, thawed (no need to drain); ½ teaspoon tamarind paste or concentrate; ½ teaspoon ground turmeric; ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 tablespoons Toasted Chickpea Flour

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While growing up in a traditional vegetarian Brahmin home in Mumbai (known as Bombay in those days), I was keenly aware of the aromas that wafted in from our ne

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Ingredients

1 cup fresh okra, rinsed and thoroughly dried
½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
2 tablespoons canola oil
1 teaspoon cumin seeds
1 medium-size russet or Yukon Gold potato, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning
10 to 12 medium-size to large fresh curry leaves
5 to 8 pieces frozen “drumsticks” (each 3 to 4 inches long; no need to thaw; see Tip)
½ cup sliced fresh or frozen lotus root (½-inch pieces; no need to thaw if frozen; see Tip)
4 to 6 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut lengthwise into thin matchstick-like strips (do not remove the seeds)
1 small Japanese eggplant (about 6 inches long and 1 inch in diameter), stem removed, cut lengthwise in half, and then cut into 2-inch lengths
1 large tomato, cored and cut into 2-inch pieces
2 teaspoons coarse kosher or sea salt
8 ounces fresh spinach leaves, well rinsed and finely chopped; or 1 package (8 to 10 ounces) frozen chopped spinach, thawed (no need to drain)
½ teaspoon tamarind paste or concentrate
½ teaspoon ground turmeric
¼ cup finely chopped fresh cilantro leaves and tender stems
2 tablespoons Toasted Chickpea Flour