Join “Jayni’s Kitchen” this week for “The Exotic Flavors of India.”

Ravi Phull will join host Jayni Carey to prepare flavorful dishes, including the recipes below. Phull works with children as a special needs educator.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Okra Subji

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2 tablespoons olive oil
pinch asafoetida
2 teaspoons cumin seed
2 medium onions thinly sliced
2 tablespoons fresh ginger, finely chopped
2 tablespoons fresh garlic, finely chopped
1 tablespoon fresh green chilies, finely chopped
2 teaspoons salt
1 heaping teaspoon turmeric
4 teaspoons garam masala
2 pounds fresh or frozen okra
4 teaspoons garam masala
handful fresh cilantro, chopped

Heat the oil in a braising pan or skillet over medium heat. When hot, add the asafoetida and cumin seed and allow to sizzle, about 1 minute. Stir in the onions, ginger, garlic and chilies. Add the salt and turmeric and cook for about 2 minutes, stirring to ensure that the mixture does not stick to the bottom of the pan.

If the okra is fresh, wipe clean with damp cloth, trim the top and tail and cut into 1 inch pieces. Add the okra to the pan, sprinkle with garam masala and mix gently. Reduce the heat to low and partially cover. Cook the okra for about 20 minutes, or until tender, but not mushy. Mix gently 3 to 4 times during cooking.

When cooked, remove the pan from the heat and sprinkle the okra with cilantro. Serve immediately. Serves 4 to 6.

Lamb Kofta

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Meatballs:

1 pound ground lamb
1 medium onion, finely chopped
2 tablespoons fresh ginger, finely chopped
2 tablespoons fresh garlic, finely chopped
1 tablespoon fresh green chilies, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
3 teaspoons garam masala
oil for deep frying

Gravy:

2 tablespoons olive oil
pinch asafoetida
2 teaspoons cumin seed
2 medium onions, finely chopped in food processor
1 tablespoon fresh ginger, finely chopped
1 tablespoon fresh garlic, finely chopped
1 14-ounce can tomatoes, pureed in food processor or finely chopped
1 tablespoon fresh green chilies, finely chopped
2 teaspoons salt
1 teaspoon turmeric
3 teaspoons garam masala
3 cups hot water
handful fresh cilantro, chopped

Meatballs: Place the ground lamb in a large bowl and add the onion, ginger, garlic and green chilies. Mix thoroughly using hands to incorporate ingredients. Add the salt, cumin and garam masala. Mix well using hands to thoroughly distribute the seasonings. Wash hands. Place the oil for frying in wok or a deep pan and heat over medium heat. While the oil is heating, make the meatballs.

Wet hands slightly with cold water. Roll about 1 tablespoon of the meat mixture between the palms of your hands to the size of a large walnut. Continue until all meat mixture has been used.

To test if the oil has reached the correct temperature, drop a small piece of meat into the hot oil. If it floats to the top immediately the oil is ready. If it sits at the bottom, the oil needs further heating.

When the oil is ready, gently lower the meatballs into the oil, frying 5 or 6 at a time only. Fry for about 5 minutes, turning occasionally to ensure the meatballs are thoroughly cooked. Remove them from the oil with a slotted spoon and drain on paper towels. When all meatballs have been fried, prepare the gravy.

Gravy: Heat 2 tablespoons of olive oil in a large pan over medium heat. When hot, add the asafoetida and cumin seed and allow to sizzle. Stir in the onions and cook until the excess moisture has evaporated. Stir frequently to prevent the onions from sticking to the pan. Add the ginger and garlic and cook over low heat until golden brown, stirring frequently. Add the tomatoes and chilies, mix well and cook for about 2 minutes. Stir in the salt and turmeric and continue cooking for about 2 minutes. Add the garam masala and mix well. Raise the heat to medium, add the hot water, stir, and bring to the boil. Reduce the heat to low, partially cover the pan and simmer the gravy for about 10 minutes.

Add the meatballs to the gravy and simmer for an additional 10 to 15 minutes to allow the flavors to blend. Turn the heat off and add the cilantro. Serve the hot meatballs and gravy with rice or chappaties. Serves 4 to 6.

Tip: Koftas can be fried and served as appetizers or finger food.