Bhindi Do Pyaza (spicy okra with onions), recipe below
One of my wife’s good friends has deep roots in Alabama including an under graduate degree from the University of Alabama. Back in the late 1990s, my wife and her went to a good Indian restaurant in Charlottesville, Virginia while my wife was attending the University of Virginia’s Darden School of Business. When the waiter took their order, he asked, “do you want your order prepared mild or hot.” The friend replied, “hot.” My wife said, “girl this is Indian food, are you sure?” The friend responded, “I got this, I’m from Alabama and we love spicy hot food!” When their meal came they were chatting away and laughing. Then girl friend ate a mouth full of her dish—suddenly she stopped talking, her eyes got big and started to water, she started coughing, and her face turned several shades of mocha red. The two of them began to laugh uncontrollably at the hot fix she was in. Next she drank some cold water—this compounded the problem turning her mouth into an even more intense spicy hot volcano. The waiter quickly intervened and brought our southerner milk and bread which quickly disarmed the spice and cooled her mouth. The moral of this spicy hot story is, hot is a globally relative term when it comes to food. Here is a great okra based Indian dish that those who like southern food would also enjoy:
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