30 to 35 – Tender Okra/Bhindi
1 Large – Potato
1 Large – Onion
3 – Green Chilies
2 tbsp – Oil
1 tsp – Cumin Seeds
1/2 tsp – Red Chili Powder
1 tsp – Coriander Seeds Powder
1/2 tsp – Turmeric Powder
To Taste – Salt
2 tbsp – Chopped Coriander Leaves
. Wash, pat dry well, cut both ends of okra and chop okra in to 1/4 inch pieces, spread on a large plate or towel until needed. Peel, wash and dice potato, onion, chop green chilies and cilantro.
. Heat oil in a pan or wok, add cumin seeds and allow it to splutter, Add green chilies, onion and sauté until light brown and soft.
. Add potato and fry in medium to slow to medium flame for 3-4 or potato is half done with regular stirring.
. Add bhindi (okra), sauté for 3-4 mins in medium flame with stirring until okra becomes tender and half cooked.
. Add red chili powder, coriander powder, turmeric powder mix well and cook until both veggies gets cooked around 6-8 minutes in slow to medium flame, okra and potato starts to get crispy.
. Add salt and mix well, cook for 2 minutes in medium flame, add coriander leaves mix well and off flame.
. Cover the pan (don’t close fully) and let it stand for 10 mins before serving.
. Serve hot, warm or at room temperature with roti, paratha or serve with rice-dal or with rasam.