20 Okra (Bhindi)
2 medium sized potatoes
1/4 cup oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon chilli powder
1 teaspoon turmeric powder
11/2 tablespoon coriander powder
2 teaspoon salt/according to taste
2 tablespoon garam masala
Wash the okra and dry them. Cut both the ends and slice them into 1/2 inch rounds.
Wash the potatoes, peel them and chop them into 1/4 inch pieces.
When oil is hot, add mustard seeds and cover the pan. When mustard seeds pop, open the cover of the pan and add fenugreek seeds. When fenugreek seeds turn light brown, add okra and potatoes.
Add the rest of the ingredients and mix properly by stirring.
Cook covered on moderate heat for about 20 Min’s stirring every 3 Min’s. It may be a little gluey at first.
Cook further for 5 Min’s uncovered.
Let the extra moisture evaporate, so that the curry turns dry.
Serve with rotis.