ALOO BHINDI GRAVY

INGREDIENTS:

Potato	1 large
Okra	12-15
Onion	2 medium - chopped
Tomato	2 medium – chopped
Coriander leaf	¼ cup chopped
Ginger	1-inch piece
Green chili	1-2
Salt	As needed
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1.5 tsp
Garam masala powder	½ tsp
Cumin seeds	½ tsp
Oil	2 tbsp

METHOD:

• Wash and peel the potato. Slice the potatoes into semicircles. Similarly trim the ends of okra.
• In a pan, heat ½ tbsp oil and arrange the potato slices. Cook them on both sides until golden brown and remove from heat to a kitchen tissue.
• In the same pan, add another ½ tbsp oil and cook the okras until they are soft. Remove from heat and keep aside.
• Then add a tsp of oil and saute the chopped onions, tomatoes, ginger and green chili for 4-5 mins until soft. Remove from heat and let it cool down.
• Blend the sautéed mixture along with coriander leaves into a smooth paste.
• Heat the remaining oil and add cumin seeds. As cumin seeds splutter, add the onion-tomato paste. Saute the paste until raw smell goes away and oil separates from sides.
• Add salt, turmeric powder, red chili powder, coriander powder and garam masala powder. Mix well and cook for 1-2 mins.
• Add 1 cup of lukewarm water to the gravy and let it come to a boil. Add the roasted potato slices and okra.
• Cook for 3-4 mins until the vegetables absorb the flavors. Remove from heat.
• Enjoy the sabzi with rotis or phulkas.