1 lb bhindi (okra)
2 small potatoes
1/4 cup mustard oil (substitute with vegetable/olive oil)
1 cup thin sliced red onions
2 garlic cloves, chopped
1/4 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds (optional)
1/4 teaspoon (heaped) fennel seeds, lightly crushed
1 teaspoon red chilli powder (or cayenne, adjust to tolerance)
1 teaspoon coriander powder
1/2 teaspoon amchoor (dry mango powder, substitute with fresh lemon juice, adjust to taste)
1/4 teaspoon chaat masala
1/4 tsp garam masala
pinch of sugar (optional)
Salt to taste
Method
Wash okra thoroughly under running water.
After washing spread them on a kitchen towel and let air dry for at least 2 hours.
If you are in a hurry, thoroughly wipe out the okra with paper towels so that they are completely dry.
Halve or quarter the okra lengthwise or cut as you like them. Discard the bottoms and tips.
Peel the potatoes and cut them lengthwise. Try not cut them very thick or thin.
Heat up the oil on medium in a wide pan.Temper the oil with cumin, fennel and fenugreek seeds. Let crackle.
Add the potatoes to the pan, sprinkle a pinch of salt,stir around to coat the potatoes.
Reduce heat to low, cover the pan and let the potatoes cook till 50%done.
Add the sliced onions and garlic next ,fry for 3-4 minutes till they start to soften and the onion starts turning brown on the edges.
Add the okra, powdered spices (except sugar, chaat masala & garam masala) and salt to the wok and mix well.
Cover the lid and let cook for 5 minutes on medium heat. The okra will soften and start looking deep green .
Remove the lid, reduce heat to low and cook the okra for another 8-10 minutes till its cooked through and the potatoes are fork tender.
Stir at intervals to avoid sticking to the bottom of the pan.
Once the okra & onions are soft,turn the heat to high, sprinkle the sugar and garam masala and saute for another 1-2 minutes.
Let sit for 15 minutes before serving.
