Absolutely simple to prepare and easy to digest, potato and okra/lady fingers can be cooked in several ways. But I have a family favorite that uses no spices and still can make you crave for more.
But if you want a real Bengali emotion, then serve it with hot steamy rice and dollops of ghee/butter. Mash the potatoes into the rice and lightly mix in the bhindi pieces. Oh! such a yummy taste.
Ingredients:
- 2 large potatoes
- 1/2 kilo bhindi/okra
- 2 tsp. cumin/zeera whole
- 1 tsp. turmeric/haldi powder
- 1 tsp. sugar
- salt to taste
- vegetable oil for frying
Method:
Wash thoroughly all the bhindis and let it dry.
Discard the head and tail of the bhindi.
Cut each bhindi 1 inch thick.
Keep aside in a bowl.
Peel and cut potatoes into small cubes or the size of the bhindi pieces.
Heat oil in a kadhai.
Add zeera and let it crackle.
Add the potatoes and fry till they are 70 percent done.
Now add the bhindi pieces.
Add salt and haldi.
Keep stirring on medium heat.
Do not cover the vessel.
Continue stirring the vegetables on low flame.
Cook till the vegetables are fully cooked.
Sprinkle sugar and stir for another 2-3 minutes.
Serve warm.
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