The corn on the Chena Cultivation is also being harvested. Okra (Lady’s Fingers) my Father had plucked it several times and given it to the Market Stalls. I couldn’t go to the Chena to help my Father for a long time due to the household workload. Chena Okra trees with red spines are taller than the average Okra trees.The same goes for spikes. For a house with three or four people, it is very economical to have two or three spikes at a time.The spikes are so big.Okra tastes best once you cook it soon after plucking from the tree. It’s not an easy task to go to Okra beds in the morning have to suffer. uncomfortable itching from contact with Okra’s stiff-leaf hairs.I plucked plenty of Okra and also a few young corn cobs,I was tempted to eat rotty made out with these young corn cobs.
For tempered Okra, sliced sour unripe Kohu Amba (Mangifera Indica/ Mango) gives the broth a nice sour taste. So you can eat anything with this dish. Heat the pan and add the oil. When the oil is hot, add Chillie, Turmeric Powder, Curry Powder, Pandan Leaf, Curry Leaves, Cinnamon, Green Chillie, Tomatoes, Red Onion, and Maldive Fish. Once you smell the nice tempered aroma pour the coconut Milk and wait for it to boil. Now we can add the tempered Okra with Sliced sour unripe mango, mix it well, reduce the heat to medium-low and cook for five minutes once the curry gets thick, you can feel a superb sour smell and the dish gives a nice brownish look. Once this dish is ready I feel delighted to eat it.
The Coconut Rotti dough turns into a fluffy paste once you make and keep the dough two or three hours before make the coconut Rotti. Before making the Coconut Rotti add chopped Red Onion, Curry Leaves, Kochchi Miris and boiled Corn Cobs. Can’t explain the taste of this Corn Coconut Rotti in the words, you have taste it personally.
If our beloved doggy Friend Sakki had a corn cob he will stand aside and chew it whole day.
For our dining table, if we serve only our favourite dishes that won’t be enough, we have to make one more dish for our younger brother as well. My younger brother likes to eat Sandwiches made out with Okra Egg Omelet, vegetables, and Cheese in the middle. Not only my younger brother we also like to eat butter-toasted four slices sandwiches filled with Red Onion, Bell Pepper, and Boiled Potatoes sliced into squares, Parsley, and cheese melted into golden colour. All the Corn Coconut rotti vanished because of the Okra dish, Tasty Cheese Sandwiches also over without a single piece left.
Can’t imagine how the days went by. One more week to step into the New Year. If I make Aasmi without Sugar Topping (traditional deep fried Sweet) I can keep it to the Kiribath Table on January 1st.
To make this yummy recipe, Soak the rice in the water, drain it then grind it with Mortar and pestle. Now sieve the rice flour through a Saree Cloth three or four times. You have to get the best-filtered flour without and unwanted particles. Otherwise, you can’t get the best or proper finishing in the Aasmee. Now knead smooth and stiff dough with Sieved rice flour adding water and then add condensed milk little by little to get a batter with perfect pouring consistency. To get a slimy consistency mostly use extract juice from cinnamon leaves (also called daul kurundu leaves), Godapara (Dillenia Retusa), or Okra spikes. I used two Okra Spikes; I cut them into slices and soaked them in the water. Extract juice from the Okra Spikes and add to the coconut-rice flour dough. Stir until getting a slimy consistency. The batter should be of thick, slimy consistency. Mostly we use holed coconut shells to make strings but to get the perfect strings using the fingers will be the best. With fingers, we can adjust the strings nicely but we can’t do that with coconut shells. After the batter is cooked through, it is wrapped in a pot and tied with a cloth so that the air can enter and soak the Aasmi.
There are still a few more days for January 1st,Banana also ripened, fried half-completed Aasmi also inside the pot for the last four days, Ambul Banana also there, why
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Thanks for watching the video [Okra!! Lady’s fingers finely weaves traditional sweet by ladies fingers|Poorna – The nature girl]