Fact: Okra is slimy
Cooking okra with aloo into a dry sabzi is a great idea especially for non-okra lovers. You can serve this aloo bhindi with rotis or rice.
10 okra, cut into 1/2″ discs
1 tbsp tamarind water (add a small piece of tamarind to 1 tbsp water. Extract juice, discard pulp)
1 tbsp oil
1/4 tsp mustard seeds
A generous pinch of hing / asafoetida / perungaayam
1/2 tsp jeera / cumin seeds
1-2 tsp dhania / malli / coriander powder
1/2 tsp red chilli powder (adjust to taste)
1/2 tsp garam masala or curry powder (whatever you have in hand)
A pinch of ginger powder (optional)
1/4 tsp turmeric powder
A few curry leaves
Salt to taste
1. Heat oil and add mustard seeds. When they pop, add the rest of the ingredients below in the order given.
2. Once the masalas have been fried for about a minute, add the cut vegetables and the tamarind water. Mix well until all the ingredients are well incorporated.
3. Cook covered, stirring frequently, until the potatoes are tender and the okra is cooked, non-slimy, and has learnt a thing or two from the potatoes.