Bhindi Rice (Okra Rice)

for cooking rice

• 1 cup rice regular or basmati rice
• 3.5 to 4 cups water, add water depending on the type and quality of rice
• ½ teaspoon shahjeera (caraway seeds) or jeera (cumin seeds)
• 1 small tej patta (indian bay leaf)
• ¼ teaspoon salt or add as per taste

to be crushed to a paste

• 3 medium sized garlic cloves - roughly chopped
• ½ inch ginger - roughly chopped
• ½ teaspoon fennel seeds
• 1 green cardamom
• 2 cloves
• ½ inch cinnamon

other ingredients

• 2 tablespoon oil - any neutral flavor oil
• ½ teaspoon mustard seeds
• 1 medium onion, finely chopped
• 1 sprig curry leaves
• 1 green chili - chopped
• ¼ teaspoon turmeric powder (ground turmeric)
• ¼ teaspoon red chili powder (or cayenne pepper or paprika)
• 250 grams okra (bhindi or ladies finger) - chopped in 1 to 1.5 cm roundels
• salt as required
• few chopped coriander leaves (cilantro leaves - optional