Today's dish is something similar to our nature. It has transformed and molded itself to its new home, but somewhere relates to its original roots. Mayai Wara Bhinda might be made in Uganda but has Indian traces in it. It might be served with scrambles or omelets (making it the most weird combination ever!), but they still contain Indian spices in it. This recipe comes from my all time fav author, Madhur Jaffrey. It is a very popular dish in Indian/Ugandan Muslim homes. This my first dish of from her world vegetarian that I got from Aevi for my bday!
The orkas were tender with mild spices. Avi liked the subtle taste and couldn't guess what ingredients were concocted to create this yummy dish. I have tweaked the recipe a tad but the ingredients remain the same. It tasted great with hot rotis/chapati.
2 cups of sliced okra/bhindi
2 pods of garlic, grated
1 tsp of cayenne
1 tsp of roasted jeera powder
1/2 tsp of black pepper powder
1/2 tsp of coriander
1 tomato chopped finely
1/2 tsp of turmeric
2 tsp of lime juice
2 tbl spns of oil.
salt to taste
Heat oil in a nonstick pan in medium heat. Add the turmeric powder, garlic and tomatoes. Fry until the tomatoes fet cooked and dry.
Add the okra and fry them untill they turn dark green and tender.
Add salt and the rest of the ingredients. Cook for 10 mins in low heat. Keep tossing until the okra imbibe all the flavors.
Serve hot with any sort of bread. It is traditionally served with fried eggs/omelets.