Our Chinese take-away has been closed for a couple of weeks, which meant the weekly take-away came from the local Indian place, which is slightly further away. We ordered a vegetable thali, which was heaven, and which introduced me to the delicious dish called bhindi bhaji,which is made with okra. I was going to make that this evening, but my daughter and grandson came to stay unexpectedly while their boiler was being replaced, and my daughter said she didn't care for okra, so I made it with broccoli instead. I thought it just a tad dry, but it tasted good!
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp each asafoetida, tumeric (I didn't have any and so perforce left this out), garam marsala and chilli powder (to taste, but that sort of thing)
1/2 large or 1 small onion, chopped
2-3 ripe tomatoes, chopped
1/2 large head of broccoli, reduced into florets and the stem chopped small.
1 tbs olive oil
Salt to taste
Crush the coriander and cumin together in a pestle and mortar, and put them, with the other spices, into the olive oil which you have placed into a frying pan or wok that has a lid. Allow to cook gently for a few moments, then add the rest of the ingredients. Stir well, cover, and allow to cook gently for about half an hour, stirring occasionally. Use as a side dish with curry and rice.