I realize that poppy seeds<\/a> are not a familiar ingredient to many of you fellow Bharatiya. Their creamy-nut like flavor is really worth getting to know. You won’t regret trying, I assure you. <\/p>\n Recipe:<\/strong> <\/p>\n 20 young and fresh looking okra (Bendakaya, Bendi<\/em>) 1<\/strong><\/font> Trim the ends and cut the okra to quarter to half inch wide rounds. For a gummy free okra experience, follow the tips outlined here<\/a>.<\/p>\n 2<\/strong><\/font> Roast poppy seeds in a dry, hot iron skillet for about 3 minutes, until they just start to color and release their aromas. Add dried red chillies and a pinch of salt and pound or blend all the ingredients together. Keep working until a nice, moist paste is formed. I usually use a spice grinder or Sumeet small jar for this purpose.<\/p>\n 3<\/strong><\/font> In a wide skillet, heat a tablespoon of oil. Add and toast the tadka<\/em><\/a> ingredients first and then add the okra pieces. Mix once and fry the pieces, very rarely stirring, until they are free from moisture. A well seasoned cast-iron skillet charms the okra to a beautiful crispiness. If you have one, use it for this recipe. When okra pieces transform from clinging<\/em> kids to leave me alone<\/em> type teenagers, it’s time to introduce the adulthood delights with spices. Add the poppy seed powder, turmeric and salt. Mix gently and saute for few more minutes.<\/p>\n Serve the curry hot with rotis\/chapatis or with rice and dal. Okra-poppy seed curry makes a great tasting side dish. <\/p>\n Recipe Source: Amma, Nandyala<\/strong> Okra ~ Poppy Seed Curry: When people think of Andhra kuralu (curries), they think of chana dal, chilli and coconut podi flavored ones. Although these are very commonly added to spice-up the vegetables, in our homes in Nandyala, Kurnool regions, along with peanuts and sesame, poppy seeds also make frequent appearance. Alone or together with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,52,151],"tags":[],"class_list":["post-941","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-okra","category-poppy-seeds"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=941"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/941\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Poppy](\"\/mahanandi\/images\/bendakaya\/bedakayakuraimagecopyrighted2.jpg\")
![\"Poppy](\"\/mahanandi\/images\/bendakaya\/bedakayakuraimagecopyrighted3.jpg\")
![\"Okra](\"\/mahanandi\/images\/bendakaya\/bedakayakuraimagecopyrighted1.jpg\")
<\/center><\/p>\n
\n3 tablespoons poppy seeds (Gasagasalu, Khus Khus<\/em>)<\/a>
\n3 dried red chillies – Indian variety<\/a>
\nSalt and turmeric – to taste or ½ teaspoon each
\nPopu or tadka<\/em><\/a>: 1 tablespoon peanut oil,
\nPinch each – cumin, mustard seeds and 6 curry leaves<\/p><\/blockquote>\n![\"Okra-Poppy](\"\/mahanandi\/images\/bendakaya\/bedakayakuraimagecopyrighted4.jpg\")
\nOkra-Poppy Seed Curry with Ragi Roti and Olive Chutney<\/a> ~ Meal Today<\/small><\/center><\/p>\n
\nPoppy Seed Based Recipes from Archives:<\/strong>
\nBrinjal-Potato Curry ~ on Oct 25th, 05<\/a>
\nBanana Pepper-Baby Potatoes in Poppy Seed Sauce ~ on April 21st, 06<\/a>
\nMoong Dal Payasam ~ on June 9th, 06<\/a>
\nRidgegourd (Turai\/Beerakaya) in Poppy Seed Sauce ~ on May 22nd, 07<\/a>
\nRatatouille:India Inspired ~ on July 10th, 07<\/a>
\n<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"