Bhindi posto(Okra with poppy seed)

There're many positives of being a vegetarian.One of them is that the main ingredient of your cooking isn't chicken(Yeah,there are a variety of meats,fishes and seafoods but how many do you actually use for regular cooking?).So,you get to play around with different vegetables and often with 'not-so-bad' results.One of my favorite vegetables is 'bhindi'(Okra).And being a vegetarian(and  a not-so-spice person),many of my regular dishes are poppy seed-based.It lends a nice and creamy texture to the dish without affecting the flavor.I've 'bhindi' more than twice a week and for dinner,breakfast and lunch.For breakfast and dinner,I tend to go for dishes with gravy like 'bhindi posto'(Okra with poppy seed),'bharwa bhindi'(stuffed Okra) or plain 'bhindi curry'(Okra in a light potato gravy).For lunch,I either prefer crisp fried 'bhindis'(chopped or whole) or a 'bhindi chorchori'(dry curry with Okra and mustard) to have with rice and 'dal'.Anyway,among all these,'bhindi posto' gotta be my favorite.Thought would share the recipe with you.

Ingredients

Bhindi-ten or twelve
Poppy seed-three tablespoons
Black cumin seed-a pinch
Curd-a tablespoon
Lime juice-a teaspoon
Green chillies-two(chopped)
Red chilli powder-a teaspoon
Potatoes(optional)-one
Oil-three tablespoons
Turmeric powder-one teaspoon
Salt and sugar-to taste

Procedure

Wash the 'bhindis' properly under running water and chop coarsely.Make a smooth paste with the poppy seed and the curd.Heat oil in a pan and add black cumin seeds.When they splutter,add the 'bhindis' and the green chillies(and potatoes too,if you're using them).Saute for a few minutes and then add the turmeric powder and red chilli powder and saute for a few more minutes until the masalas coat evenly.Now add the poppy seed paste and curd,saute for a minute,add a little water and bring to boil.Cover the pan and let it boil until the gravy thickens.Then add salt and sugar and remove it from the oven.Add lime juice,mix it properly and serve hot with 'roti' or 'parathas'.