Madhya Pradesh Aloo Bhindi Masala Potato Okra Tangy Dry

Ingredients

• 3 medium potatoes — peeled and cut into 2 cm cubes
• 300g fresh okra (bhindi) — washed, completely dried and cut into 2 cm pieces
• 1 medium onion — finely chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp amchur
• Salt
• Fresh coriander

Method

1. Dry the okra completely before cutting to prevent sliminess.
2. Heat 2 tbsp oil in a wide pan on medium-high.
3. Add cumin — sizzle. Add asafoetida.
4. Add finely chopped onion. Cook on medium for 5 minutes.
5. Add potato cubes. Add turmeric and coriander powder.
6. Toss to coat. Cook on medium for 6 minutes stirring occasionally until potatoes are halfway cooked.
7. Add the okra. Do not cover. Cook on medium-high stirring every 2 minutes for 8 to 10 minutes until both potato and okra are fully cooked and the okra sliminess is gone.
8. Add red chilli powder, amchur and salt. Toss.
9. Garnish with coriander. Serve with roti.