Subj : Aloo Bhindi (Spiced Okra With Potatoes)
To   : All
From : Ben Collver
Date : Fri Aug 23 2024 11:39:35

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Aloo Bhindi (Spiced Okra With Potatoes)
 Categories: Indian
      Yield: 2 Servings

      1 lb Okra (bhindi)
      2 sm Potatoes
    1/4 c  Mustard oil, or vegetable,
           -or olive oil
      1 c  Red onions; thin sliced
      2 cl Garlic; chopped
    1/4 ts Cumin seeds
    1/4 ts Fenugreek seeds (optional)
    1/4 ts Fennel seeds; heaping,
           -lightly crushed
      1 ts Red chilli powder or
           -cayenne; to taste
      1 ts Coriander powder
    1/2 ts Dry mango powder (amchoor);
           -to taste, -OR-
           Fresh lemon juice; to taste
    1/4 ts Chaat masala
    1/4 ts Garam masala
      1 pn Sugar (optional)
           Salt; to taste

  Wash okra thoroughly under running water. After washing spread them
  on a kitchen towel and let air dry for at least 2 hours. If you are
  in a hurry, thoroughly wipe out the okra with paper towels so that
  they are completely dry.

  Halve or quarter the okra lengthwise or cut as you like them. Discard
  the bottoms and tips.

  Peel the potatoes and cut them lengthwise. Try not cut them very
  thick or thin.

  Heat up the oil on medium in a wide pan. Temper the oil with cumin,
  fennel, and fenugreek seeds. Let crackle.

  Add the potatoes to the pan, sprinkle a pinch of salt, stir around to
  coat the potatoes. Reduce heat to low, cover the pan and let the
  potatoes cook until 50% done.

  Add the sliced onions and garlic next, fry for 3 to 4 minutes until
  they start to soften and the onion starts turning brown on the edges.

  Add the okra, powdered spices (except sugar, chaat masala & garam
  masala) and salt to the wok and mix well. Cover the lid and let cook
  for 5 minutes on medium heat. The okra will soften and start looking
  deep green.

  Remove the lid, reduce heat to low and cook the okra for another 8 to
  10 minutes until its cooked through and the potatoes are fork tender.
  Stir at intervals to avoid sticking to the bottom of the pan.

  Once the okra & onions are soft, turn the heat to high, sprinkle the
  sugar and garam masala and saute for another 1 to 2 minutes. Let sit
  for 15 minutes before serving.

  Serve as a side dish.

  Recipe by sanjuro

  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/aloo-bhindi.txt>

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