Bhendi posto

Somtapa Brahmachari’s bhendi posto coats small okra in a smooth poppy-seed paste. She introduces it through her family’s fondness for okra and the different ways she cooks it.

Poppy seeds and a dried red chilli are ground together with a little water. The okra is washed, patted dry and trimmed at both ends.

Kalonji seeds temper the cooking oil. The okra is sautéed briefly on high heat, then receives salt and sugar before a short covered cooking stage.

The lid comes off for the rest of the cooking. When the okra is almost done, the same poppy-seed paste is gently mixed through so the pieces stay intact.

The finished okra should be coated in the paste. A separate final spoonful of mustard oil gives the extra zing described by the author.