A
dirge for Dahyatli Bhendi
Slimy
to crunchy and crusty
The
okra’s ride is laborious
Baked
in Sun and difficulty
To
render meals sumptuous
Drying
for lack, or adversity
Now labours
futile, tedious
Who
makes in days of plenty
Our
lost heirlooms precious?!
बुळबुळीत ते कुरकुरीत
प्रवास कठीण भेंडीचा
उन्हात टाकुनी वाळीत
मगच पदार्थ बेगमीचा
दुर्मिळ आता हे खाणे
जिभेचे जुने हे चोचले
दुर्लभ त्याहून बनविणे
पदार्थ जणू हे हरवले!
And in case anyone wants the recipe of this vegan "dahyatli bhendi" AKA Sun dried Okra in a yoghurt marinade:
Ingredients
18-20 pieces Bhindi or Okra
1/2 cup Soy yoghurt
1/2 tsp methi powder
1/2 tsp hing powder
1 tsp jeera powder
1 tsp Kashmiri chilli powder
Pinch of sugar
Salt to taste.
Method
Wash and dry the okra and cut the heads and tails. Slice the okra into halves. Mix the remaining ingredients together and marinate the okra for a few hours.
Arrange the okra halves on a baking sheet/ parchment paper lined tray and dry it out in the sun for two or three days, until fully dry.
Store in an airtight container. Fry these in hot oil and serve with dal and rice.
These can be stored for a few months, provided they are dried thoroughly.
