After my last post, after all your lovely, thoughtful messages, and after Chotto-Ma had resigned herself to nannies and childminders, something unexpected happened. Ma and Baba decided to travel to us; they arrive next month, and are going to spend the summer here till Chotto-Ma starts full-time school. Which means I now have a very happy little girl who gets to have a summer squished between grandparents, instead of at a childminder’s.
Things have a way of working out; as proved to me, years ago, by the curious ways of crispy five-rupee notes.
A few other crispy things also work out just right:
Crisp white wine under springtime sunshine.
Crisp new linen on the bed. Ma gave me these lovely bedcovers and cushions when we went to Kolkata this year. I’m loving the Indian prints; feels like home.
Crisp white paper for Chotto-ma’s drawings. Here’s a slice of Ramayan – Sita picking flowers, Ram hunting, peacock pecking, sun shining.
Crisp May mornings.
And crisp, fried okra from Bulbulma’s kitchen. Okra is one of D’s favourite vegetables, and he’s grown up with this version. I had it for the first time in his house after we started dating, and now he cooks it for me whenever we get fresh okra at the market.
D’s Crispy Okra
4 tbs wholewheat brown flour (atta)
1/2 tsp red chilli powder
Cut the okra into small circular pieces.
In a bowl, mix the flour with 1 tbs of oil, salt and chilli powder. Mix in with your fingers.
Add the chopped okra and mix well.
Then add a little water at a time till is forms a sticky mix. It should be quite tight and stick to your fingers.
Heat oil in a pan for deep frying. Drop in globs of the mixture, bit at a time, into the hot oil and fry till crispy. It should only take a few minutes.
Drain on kitchen paper, and serve.