Mayai Wara Bhinda!

We, people, humans, seem to be the most relenting and resilient race on earth. We, with our, difficult to fathom complex emotions, a mind faster than light and  an unpredictable physical anatomy seem to be happily settling at most diverse conditions and call it out home. From cruel desserts to callous relentless mountains ranges- we have made it our home. Human race has become a part of the respective indigenous group of every possible nook and corner on this earth. Hence, I should say we are pretty much doing good for ourselves. Although, our smiles and comfort come as the price we pay for making our little world inhabitable for most species. Some ingeniously call it survival of the fittest. Well, when there isn't any one sharing our world, where is the competition? We have become so insouciant that we  have started to even dump our own home with wastes and garbage! Yes, quite a race we are;  toiling in our own crap.

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.

Ingredients:-
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

Method:-
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.