Ingredients
1 potato peeled and cut into fingers
25 bhindi/okra/lady's fingers
5 tsp oil
1 finely chopped onion
1 tsp mustard
2 tsp til / sesame seeds
1/2 tsp hing / asafoetida
1/2 tsp turmeric pdr / haldi
2 tsp coriander pdr
For the masala:
Dry roast 2 tsp besan and keep aside
Grind 6 garlic cloves,2 tsp red chili pdr, salt, and mix this with roasted besan
Add 1 tsp sugar,1 tsp lemon juice, and 2 tsp oil to this mixture and mix
It should have a texture like bread crumbs
You can store this in the fridge for 10 days. Just before using it add chopped coriander leaves and mix
Procedure
Wash and wipe bhindis, cut the ends and cut into 1-inch pieces
Add chopped coriander leaves and coriander pdr to the prepared masala
In a pan heat 2 tsp oil and add the bhindis, cook with little salt till they become tender
Remove the bhindis from the pan and add the remaining oil
Add mustard, once it starts crackling, add haldi, thing, and chopped onions
Saute till the onions turn light pink
Add potato fingers, a little salt, and cook covered with a lid
Once the potatoes are cooked, add the prepared masala, cooked bhindi, and toss well
Cook further for 5 mins and turn off the flame
Serve hot with roti.
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