(Serves 2)

  • about 20-25 medium sized bhindi/Okra
  • 1 medium sized potato
  • 1 medium sized onion
  • 1/4 tsp haldi powder
  • 3/4 tsp red chilli powder
  • 1-1.5 tsp chaat masala powder
    (adjust the masala quantities as per taste)
  • 1/2 tsp kalonji OR jeera (not both)
  • 3 tsp oil

Wash the okra and dry it well with a clean cloth. (It’s really important to dry the okra, or it will turn all gooey when you cook it.) When nice and dry, cut them into 1 – 1.5 cm long pieces. Wash, and peel the potatoes and cut them into 1.5 cm pieces. The pieces should not be too thick. Chop onions.

Heat the oil in  a wok/kadhai and add the kalonji/jeera. After a few seconds, add the onions and all the dry masala. Add the potatoes too. When the potatoes are half done, add the okra.

When almost cooked, add salt. Do not add salt at the beginning – unless you want to deal with the same old goo problem. Cook till done.

Again, garnish with LOADS of coriander leaves, of course!

Tons of love – sweater pehn lena.