Splashing in the Water - Crispy Bhindi (Okra)

Taking a break is hard. It's a constant balancing act that often ends up on the floor in a collapsed heap. But, it doesn't have to be that way, and taking a break can help. Just stepping back for a few days or the day can help to reset our busy lives.

The idea of a quick weekend away was so enticing that I decided to dive in wholeheartedly on the idea. With a little impulsiveness and some luck, I was able to find a last-minute weekend vacation by the beach. It was after Labor Day, and everyone was back in school. With the weather being unseasonably warm, a few days on the Michigan shore might work. I managed to find a little cottage by the beach, far from crowds and people and a little respite from the world.

We pulled into a small lane and parked. The kids hopped out, and we followed directions to the cottage. The directions said down the beach access path, past the turquoise house, then through the small gate. With our luggage in tow, we found it. We settled in, ate our delicious Jamaican food, and fell asleep with the sound of the ocean just behind the dunes. The kids woke up early, too excited to sleep. We all headed down to the beach to catch the sunrise. Up the dunes, through the sand, and it was perfect. The lake's blue water stretched out in front of us, and the wind was brisk but pleasant. The sky had hues of pink, blue, and lavender. The kids ran around in joy and splashed in the water.

This week's recipe is Crispy Bhindi. Okra, or bhindi in Hindi, is one of my favorites. It's a vegetable that is earthy and delicious. The recipe is perfect as summer winds down and we slowly edge into fall—a last reminder of the delicious vegetables of the season. Make this in a cast-iron pan to get the okra crispy on the outside, but still soft and delicious on the inside. A little onion, mustard seeds, and curry leaves offer a hint of spiciness without overpowering the okra.

As we were leaving for home, Poet gave kisses to the house and said how he would miss the sound of the water and how the water felt on his feet. We hugged him and said this would be one of many little vacations away.

Crispy Bhindi

This okra dish is crispy and delicious. Use a cast iron pan to get it extra crispy. A little onion, mustard seeds, and curry leaves offer a hint of spiciness without overpowering the okra.

Serves 4

• 1 pound okra - cut 1/2" diagonally
• 1 medium onion (finely chopped)
• 6 tablespoons oil
• 1/2 teaspoon mustard seds
• 1 large stem curry leaves
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1 teaspoon salt

1. Preferably in a cast iron pan, heat oil over medium heat. Add the mustard seeds. When they pop (about 30 seconds), add curry leaves and onions. Saute for 5 minutes until soft and translucent.
2. Add coriander powder, and chili powder and saute for 30 seconds.
3. Add okra and salt. Saute over medium heat for 15 minutes until blackened and slightly crispy. You can adjust the cooking time if you would like the okra less crispy.
4. Serve warm with roti.