Potato and okra are two basic vegetables in Indian cooking that come together beautifully in this dish. The spice powders add heat and complexity and the garlic twist adds a huge amount of flavour to the dish. This simple preparation goes great in lunch boxes and appeals to all ages.
Recipe Details :
Serves: 4 pax
Time: 40 mins
- 800 gms Okra/bhindi, washed and kept to dry for 30 mins and then chopped into small pieces.
- 1 big onion, finely chopped
- 2 medium potatoes, peeled and cut approximately the same size as okra
- 10 cloves of garlic, finely chopped or grated
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp fenugreek seeds
- 4-5 dry red chillies
- Salt to taste
- 2 tsp red chilli powder
- 3 tbsp oil
- Heat oil in a pan and let it warm a bit. Then add mustard seeds. Once they splutter, add in the cumin seeds.
- Swirl the pan to spread the oil a bit on the sides of the pan and wait for the cumin seeds to turn slightly brown.
- Then add the dry red chillies and asafoetida and immediately add the garlic.
- When garlic becomes light brown, add in the potatoes. Then add half of turmeric powder and salt required just for the potatoes. Cook through for around 4-5 mins.
- Add the chopped onions and fenugreek seeds and mix them well together. Let the onions cook through till they become soft.
- After this, add the okra, rest of the turmeric powder and salt. Mix everything well and cook it in open pan. First cook it in high flame and then after 3 mins, keep it on medium low flame.
- When the okra is 90% done, add in the coriander powder and red chilli powder.
- Spread it evenly across the pan and cook more till the okra turns nicely crisp.
- Switch off the flame. Goes best with jeera rice and rotis.
- Once you add the okra, keep stirring from time to time to redistribute the veggies – you may get burnt bits otherwise.
- You can add less garlic if you don’t like the flavour – but I would recommend adding some at least.