Aloo bhindi bhujiya – okra and potatoes

4
30 minutes

Ingredients

Aloo bhindi

  • 300g of okra, washed and cut into 1cm discs
  • 8 new potatoes, boiled and cut into quarters
  • 1 tsp cumin seeds
  • 1 onion, chopped
  • 1/2 tbsp of ginger-garlic paste
  • 3 tomatoes, chopped
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 2 tbsp of oil
  • salt
  • 2 tbsp of coriander leaves, chopped

Method

1
To begin, heat the oil in a large, deep frying pan (or wok) and add the cumin seeds. Sauté for 1 minute until they start to sizzle, then add the onions and cook until golden brown
  • 2 tbsp of oil
  • 1 tsp cumin seeds
  • 1 onion, chopped
2
Add the ginger-garlic paste, stir for 1 minute then add the tomatoes and mix well. Add the chilli powder, ground coriander, turmeric powder and salt to taste. Add 50ml of water, mix well and cook over a medium heat for 5 or 6 minutes, stirring occasionally
  • 1/2 tbsp of ginger-garlic paste
  • 3 tomatoes, chopped
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • salt
3
Add the okra and boiled potatoes, stir well and sprinkle in a little water
  • 8 new potatoes, boiled and cut into quarters
  • 300g of okra, washed and cut into 1cm discs
4
Cover and cook until the okra is cooked through - this should only take 5 minutes or so
5
To finish the dish, sprinkle in the chopped coriander and check the seasoning. Adjust if required and serve with roti
  • 2 tbsp of coriander leaves, chopped