When we lived in Houston, one of the recipes we picked up from that region was gumbo. Okra, vegetables, beans, rice and seafood/meat, together cooked in wheat flour broth (called roux). That is gumbo in a nutshell. Vijay is a big fan of seafood gumbo and often prepares shrimp gumbo at home. Being the non-meat eater that I am, I had to develop a vegetarian version for myself. The following recipe is the result of my trials.
I’ve made few changes to the traditional recipe to suit my taste. I replaced roux with lots of okra and coconut-spice seasoning. And for today’s meal, fresh chickpea sprouts and brown basmati have joined the excellent cast of gumbo characters.
Swampland approach, but a new appeal with Southern India seasoning, my vegetarian gumbo is a delightful one-pot dish. The side effects I have noticed so far, it’d inflict a dramatic mood change. Kindlier attitude towards fellow beings, even towards themselves, which at times could be of even greater importance, may happen.
Red Onion, Orange Capsicum, Tomato, Sprouted Chickpeas, Brown Basmati and Okra
Recipe:
1 tablespoon ghee
2 cloves of garlic – finely chopped
1 red onion, 2 capsicums and 4 tomatoes – finely chopped
20 okra – cut to half-inch rings
1 cup sprouted chickpeas (or beans of your choice)
½ cup brown basmati rice
Turmeric and salt – half teaspoon each or to tasteSouthern India Seasoning :
Two tablespoons of grated fresh coconut, 6 dried red chillies, 6 cloves, quarter teaspoon cumin, fistful of fresh cilantro leaves, and a pinch of salt – blend to smooth, adding half cup of water in a mixer.
In a heavy pot, melt the ghee over medium heat. Add the garlic and onions and cook until translucent. Add the capsicum, tomatoes, okra, chickpea sprouts and brown basmati rice. Mix and cook, occasionally stirring for about ten minutes. Add about three cups of water and also stir in the turmeric and salt. Cover the pot with a lid and cook for about another 15 minutes.
When the rice starts to get tender, stir in the coconut-spice seasoning. Mix gently and simmer another ten minutes or so. When the rice is cooked to tender, turn off the heat. Cover and let the gumbo sit for sometime. The whole thing will thicken further on cooling.
Vegetarian gumbo goes well with papadams. They are great to scoop up the gumbo.
Vegetarian Gumbo with Okra, Chickpea Sprouts and Brown Basmati, Served with Papadams ~ Our Meal
Kitchen notes:
Grated fresh coconut, Brown basmati rice and papadams of different shapes can be purchased at Indian grocery shops. (Before serving, papadams should be fried in oil until crisp.)
