I am very fond of North Indian stir fries. Earlier on I had blogged a sukhi (dry) sabzi recipe, Aloo Bhindi, that called for tomatoes. Yesterday, I prepared a slightly different version of Aloo Bhindi sans tomatoes. A nice change from the routine. I enjoyed the stir fry along with Palak Dal and rice. The spices melded beautifully with the potato and okra. Versatile recipe, you can use spices of your choice. Added a few curry leaves for that aromatic touch. 1 Heat oil in a vessel, add the asafoetida, coriander pwd, jeera pwd, turmeric pwd, red chilli pwd, saunf pwd and 2 tbsps of water and saute for 10-12 seconds. Add the curry leaves and chopped potato and salt. Cover with lid and cook on medium flame for 5 mts. 2 Add the okra and combine. Add the lemon juice and combine. Cook without lid for 5 mts. 3 Add garam masala pwd and mix well. Cook with lid and cook till the aloo and okra turn soft. Serve hot with phulkas, or rice and dal. Prep & Cooking: 40 mts Serves 4-5 persons Cuisine: North Indian . 150 gms okra, chopped into small pieces big pinch of asafoetida/hing/inguvva 1 tsp red chilli pwd 1/4 tsp turmeric pwd 3/4 tbsp coriander pwd 1/2 tsp saunf pwd 1/4 tsp jeera pwd pinch garam masala pwd (1 cloves, 1/2″ cinnamon, 1 cardamom) salt to taste 1-2 tsps lemon juice few curry leaves (optional) 1 1/2 tbsps oil
