Earlier this week the police came to our door with heartbreaking news: a close old relative had passed away in his sleep. When I first saw the car outside, my immediate fear was that something had happened to one of my children.
On the same day, our offer to purchase a house was accepted, a welcome piece of news that jarred oddly with the grief.
Not long afterwards, the doorbell became a constant intrusion. First came someone asking for empty bottles to recycle. (In Finland you get a small refund when you return them to the shop.) Then a nineteen-year-old turned up seeking sponsorship for his karting hobby, which struck me as absurd. Next, a salesman appeared, offering alarm systems. By the time the bell rang for a fourth time, my patience was gone entirely.
Yet I should not have lost it. This time, it was a little boy from our neighbourhood, bringing fresh okra as a greeting from his parents. Our children once attended the same international school in Vantaa (now they are in different schools following the IB programme), and the family, originally from Maharashtra in western India, has lived in Finland for more than twenty years. The father, a civil engineer, proudly told me they built their own house "because I am a civil engineer, I had to build my own house". His parents back in India are agriculturalists, growing staples such as mangoes, pomegranates, millet, and okra.
I have tried many times to grow okra myself, but without success; perhaps due to the wrong climate or non-viable seeds. He explained that it is a peculiar plant: each produces its pods one or two at a time, and only if you keep picking them promptly. With just a few plants, you never seem to have enough ready at once for a proper dish, which makes the whole exercise rather unsatisfying.
Here is my take on Okra in Coconut Milk (Serves 4)
Ingredients
1–2 tbsp vegetable oil
2 small onions, finely chopped
3 garlic cloves, finely chopped
A 2 cm piece of fresh ginger, finely grated
400 g okra, rinsed, dried, and cut into 1½–2 cm pieces
½ tsp ground turmeric
½ tsp chilli powder
½–1 tbsp palm sugar (jaggery) or other sugar
Salt, to taste
2–3 green chillies
4 tbsp freshly grated coconut
150 ml coconut milk
½–1 tsp ground coriander
Fresh coriander leaves, to garnish (optional)
Method
1. Prepare the paste: Grind the green chillies and fresh coconut together to a smooth paste in a blender, adding a little water if needed. If you prefer, you can skip the paste: simply chop the green chillies and add them with the garlic and ginger later, and increase the coconut milk slightly. The paste gives the curry a thicker texture.
2. Cook the base: Heat the oil in a large frying pan over a medium heat. Add the onions and cook until they take on a little colour. Stir in the garlic and ginger, and cook for about 5 minutes.
3. Add the okra: Tip in the okra, turmeric, chilli powder, palm sugar, and salt. Stir well and cook for 5 minutes.
4. Simmer: Add the coconut-chilli paste (if using), coconut milk, and just enough water to almost cover the okra. Cover with a lid and simmer over a medium heat until the okra is tender.
5. Finish: Stir in the ground coriander, taste, and adjust the seasoning. Garnish with fresh coriander if you like, and serve hot with rice or flatbread.
To keep okra from becoming slimy, make sure it is completely dry before chopping it. Avoid adding too much liquid at the start and stir gently to prevent breaking the pods. Adding acid, such as a squeeze of lemon juice, a dash of vinegar or even some white wine, near the end of cooking can also help keep the texture firm.
In Marathi: Chavicha anand gya (चवीचा आनंद घ्या, Enjoy the taste).