Okra or Bhindi is my favorite sabji and this is my mother’s signature recipe. I loved how she made it so tasty with these simple spices.This sabji goes well with hot rice and dal or just chapati. You will fall in love with its crispiness.
4 cups chopped okra, nearly 1 inch (washed and pat dry before chopping)
1 big potato chopped in cube sizes
2 finely chopped green chillies
1 teaspoon mustard seeds
3-4 curry leaves
2 teaspoon cumin seeds
1 teaspoon grounded black pepper
1 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 teaspoon salt
1/4 cup oil
1/2 cup chopped cilantro
Please check (Measurements)
Process: Heat half of the oil in a non-stick pan and add the mustard seeds. As the seeds splutter, add the green chili, curry leaves, and cumin seeds. Saute for 30 seconds and add the potatoes, cook on medium heat till they turn golden brown. Add turmeric powder, red chili powder,black pepper and 2 teaspoon of salt, mix well and cook for another 3 minutes (Poke knife to check whether the potatoes are cooked or not).
Empty the potatoes in a serving bowl.
Heat the remaining oil in a non-stick pan and add the okra to it. Stir fry on medium to high heat till all the stickiness of okra is gone. Reduce the heat to medium, add the remaining salt, cover and cook for 5 minutes. Sprinkle some water, increase the heat again and keep on continuously stirring, till okra gets a little crispy brown texture to it (This will take 2 minutes).
Turn off the stove, Add the okra to the serving bowl with potatoes and garnish with cilantro.