Delightful recipe that has the spices melding wonderfully with the sauteed vegetables to bring out fabulous flavors. And do not make this recipe without ginger and asafoetida, as they really pull the dish together. We enjoyed our soul-filling nutritious meal today. 1 Heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add the grated ginger, asafoetida, coriander pwd, turmeric pwd, cumin pwd, red chilli pwd and a tbsp of water and saute for 15-20 seconds. Add the cubed potatoes and salt. Cover with lid and cook on medium flame for 4-5 mts, tossing in between. 2 Add the okra pieces and combine. Cook without lid for approx 22-25 mts or till the okra and potatoes are almost cooked. Combine in between every 5-6 mts by tossing. (This is a dry saute dish) 3 Add chopped tomatoes and amchur pwd and combine. Cook with out lid for another 7-8 mts and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot with phulkas, parathas or puris. Prep & Cooking: 40 mts Serves 3-4 persons Cuisine: North Indian . 1/4 kg bhindi/okra/bendakaya, trim ends, cut into 1″ pieces 2 tomatoes, chopped fine 1/2 tsp cumin seeds 1 tsp grated ginger big pinch of asafoetida/hing/inguvva 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1/2 tbsp coriander pwd large pinch cumin pwd pinch of amchur pwd (dry mango pwd) salt to taste coriander leaves for garnish 1 1/2 tbsps oil
