Okra With Potatoes (Bhindi-Aloo)

Recipe Ingredients

1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Ground red pepper
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Garam masala
1 teaspoon	5ml	Ground cumin
		Salt
1 lb	454g / 16oz	Okra
3 tablespoons	45ml	Oil - (to 4)
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Onion * (large)
4		Garlic - finely chopped
1		Ginger root - (1 inch), minced
1 teaspoon	5ml	Kalonji - (nigella seeds)
1 teaspoon	5ml	Tomato - chopped (large)
2		Boiling potatoes *
2 tablespoons	30ml	Dried fenugreek leaves - (methi)
1		Lemon
		Chopped cilantro - for garnish

Recipe Instructions

Active Work Time: 1 hour Total Preparation Time: 1 1/2 hours

Look for kalonji (nigella seed) and dried fenugreek at Indian markets.

* Cut lengthwise in thick strips

In a small bowl, mix together the turmeric, red pepper, coriander, garam masala, cumin and salt to taste.

Wash the okra and pat it dry. Trim the tops and the ends of the okra and make a lengthwise slit in each piece for stuffing the dry spices. Be careful not to make very deep slits as they will split the vegetable in two. Using a small spoon, stuff the turmeric mixture into each slit okra and set it aside. Save the leftover spice mix.

Heat the oil in a nonstick skillet over medium heat. Add the cumin seeds and cook until fragrant, about 1 minute. Add the onion, garlic, ginger and kalonji seeds. Cook until the onion is light brown, about 10 minutes.

Add the tomato, potatoes and okra and stir until the okra and potatoes are well coated with the onion and tomato mixture. Add the leftover spice mix and the fenugreek, reduce the heat, cover and cook until the potatoes and okra are tender, 15 to 20 minutes. Squeeze lemon juice over the stew before serving and garnish it with cilantro.

Source:
Mira Advani-Honeycutt in The Los Angeles Times, 1/17/01

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