Aloo Bindhi with Gravy

Ingredients:

Okra - 20 Nos

Potatoes - 3 medium size

Onions - 2 medium, sliced

Tomatoes - 4 medium, cut into chunks

Garlic - 4 cloves

Ginger - 1 inch piece

Green Chilies - 2 (add one more for extra spicy)

Red Chili powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 1/2 tsp

Amchoor powder (Dry Mango Powder) - 1/4 tsp

Oil for shallow frying

Coriander Leaves - 2 tbspns, chopped

Salt to taste

Masalas;

Bay leaf - 1

Peppercorns - 2

Cloves - 2

Cumin seeds - 1/2 tsp

Poppy seeds (khus-khus) - 1/2 tsp

Cinnamon stick - 1 inch, cut into pieces

Method:

Clean the okras and pat dry with the help of paper towel or clean cloth. Cut the head and tail of the okras and cut into tiny pieces. Peel and cut the potatoes in the same shape as okras.

Heat sufficient oil in a pan, shallow fry the okras and potatoes, until golden brown.

Drain from oil and place them in the paper towel to absorb excess oil.

Heat 2 tsp of oil in a pan and fry all the masalas one by one. Now add the onions, garlic, garlic,  green chilies and saute till the onion turns translucent. Now add tomatoes and saute till it turns mushy. Switch off the stove and allow them to cool. Transfer the mixture to a blender and blend them to a smooth paste. 

In the same kadai, add a few drops of oil and saute the blended mixture for few minutes. Add all the spice powders, salt and mix well. Cook for about 4-5 minutes on low flame. Finally add the fried  okras and potatoes.

Gently stir and cook for 3-4 more minutes on low heat. Garnish with fresh coriander leaves and serve hot with roti or pulao.