I love potatoes, this vegetable is so versatile, you can make so many dishes with it, gravies, fries, chips, even sweets can be made from this vegetable. It not only tastes good, all by itself, but combines beautifully with almost any vegetable and gives a wonderful taste to any dish. I have used it in combination with eggplants, green peas, spinach, and now for today's recipe, along with okra/ bhindi/ lady's finger. Even people who otherwise don't like okra because of its sliminess would try this dish with potato. This dish has a nice garlic flavor and goes very well with both rotis and rice..
Need to Have
- Potato - 2 medium, chopped
- Okra - 1" pieces, 2 cups
- Garlic - 5 cloves, crushed with the skin
- Onions - 2 medium, chopped
- Tomato - 1 medium, chopped
- Turmeric Powder - 1/4 teaspoon
- Coriander Powder - 1 teaspoon
- Chilli Powder - 3/4 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Curry Leaves - 10
Heat some oil, add the potato pieces, saute on reduced heat, till it turns golden and is almost cooked, remove the potatoes and keep.
If needed, add a little oil, add the okra pieces and saute till gets light brown spots and is almost cooked, remove and keep.
Now add some oil, add the cumin seeds, once it starts sizzling, add the garlic pieces and mix till you get a nice flavor from the garlic and it turns golden. Then add the chopped onions and keep sauteing till it turns pink, then add the turmeric, chilli and coriander powders and mix for a minute.
Now add the potato and okra pieces, add some salt, cover and cook for 3 minutes. Remove the lid, add the tomatoes, cover it one more time and cook till the tomatoes start to break down. Then, remove the lid, add the curry leaves, if needed a little oil and keep sauteing for 4 to 5 minutes on reduced heat, Remove and serve warm with rice or rotis along with some dal.
You can also deep fry the potato and okra pieces, I have avoided it to keep the dish a little healthy.
Can double the amount of garlic if you like it.