Ingredients:

• 12-14 – Bhindi (small)
• 1 or 2 – Potato
• 4 tbsp – oil
• 1/2 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 3/4 tsp – Garam Masala powder
• 1/8 tsp – Turmeric powder
• salt as needed
• To grind: 2 -onions
• 2 -tomatoes
• 4-5 – Green chillies
• 6-7 – Garlic flakes (small)
• 2 tbsp – Coriander leaves
• To temper: oil as needed
• 1 tsp -cumin

Method:

1. Chop the onions and tomatoes and peel the garlic flakes.
2. Grind all the ingredients listed for grinding and prepare a smooth paste.
3. Clean the bhindi and pat dry using a kitchen towel. Chop off both the ends and slit in the middle to check for worms.
4. Heat a pan, add 2 tbsp of oil and cook the bhindi over medium-low flame.
5. Turn/toss to ensure even cooking.
6. Carefully drain the vegetable from the oil.
7. Peel and chop potatoes into thick slices and cook in oil until golden and soft.
8. Drain from the oil.
9. Temper with cumin and add the ground paste and all the masala powders – red chilli, garam masala, coriander and turmeric.
10. Add salt.
11. Mix well and fry over medium flame until the oil oozes and the raw smell goes away.
12. Add the fried bhindi and potatoes.
13. Add 1/2 a cup of water and mix.
14. Boil on medium flame for 2-3 minutes until the masala coats the potatoes and bhindi.
15. Garnish with coriander leaves and serve with roti or mild pulav.
16. Recipe and Image courtesy: Rak`s Kitchen
17. http://www.rakskitchen.net/