Ingredients

• 500 gm. ladies finger or okra

• 2 large onions, peeled and sliced

• 2 medium sized potatoes

• 20 gm. or 1 heaped tsp. grated ginger

• 1 tsp grated garlic (you can omit garlic)

• A couple of fresh red or green chillies sliced. Red ones look nicer.

• 1 tbsp. cooking oil

• 1 tsp. cumin/mustard seeds

• A large pinch of asafoetida or hing

• 1/2 tsp. turmeric powder

• 1 1/2 tsp. coriander powder

• 1/4-1/2 tsp. chilli powder

• 1/2 tsp. dry mango powder or amchoor (you can use juice of half a lemon)

• 1/2 tsp. Garam Masala

• Salt to taste

Instructions

1. Peel and thickly slice potatoes, like fingers (chips in UK). If new potatoes, leave the skin on).

2. Wash and thoroughly dry bhindi. This is important, if they are wet, the curry will become very slimy! You can spread them on a kitchen towel for a few hours to dry properly. You can also give them a rub with the kitchen towel.

3. Remove and discard the stalk end from each bhindi.

4. Slice bhindi lengthways or in circles, as you like. Long slices look better.

5. Heat oil in a wok or karahi.

6. Add cumin/mustard seeds and hing powder and let seeds splutter.

7. Add ginger and garlic and fry for 15 seconds. Do not let it burn.

8. Add onions and fry until beginning to turn brown.

9. Add bhindi, potatoes and all the spices, except garam masala and mango powder.

10. Stir fry for a few minutes, reduce heat to low-medium and cook covered for 15 minutes or so. Fresh bhindi cooks very quickly. DO NOT ADD WATER, it has its own which is released during cooking and additional water makes it slimy. It releases enough water to cook potatoes as well, as long as you cook it on low-medium heat.

11. Add garam masala and mango powder (or lemon juice). Stir fry until all the natural water is evaporated and the bhidi looks shiny with oil.

12. Serve hot with Chapatti and dal/meat/vegetable curry.

Notes

• Optional: 300 gm. thinly sliced onions can also be added with bhindi at step 8.