Aloo Bhindi Masala
Servings - 2 - 3
INGREDIENTS

Okra - 500 grams
Yogurt - 30 grams
Oil - 60 milliliters, divided
Potatoes - 300 grams
Oil - 2 tablespoons
Cumin - 1 teaspoon
Dry red chili - 2
Onions - 100 grams
Ginger garlic paste - 2 tablespoons
Tomato puree - 100 grams
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 500 grams okra, 30 grams yogurt, 30 milliliters oil and mix it well.
2. Marinate for 30 minutes.
3. Take a skillet, add the marinated okra and stir well.
4. Cook for 7 - 10 minutes on medium heat or until it turns dark brown in color.
5. Heat 30 milliliters oil in a skillet, add 300 grams potatoes and cook until it turns golden brown in color.
6. Heat 2 tablespoons oil in a another skillet, add 1 teaspoon cumin, 2 dry red chili and stir well.
7. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 2 tablespoons ginger garlic paste and stir well.
9. Now, add 100 grams tomato puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
12. Now, add the cooked okra, cooked potatoes and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Garnish with coriander.
15. Serve hot with roti.
Bhindi Stir Fry
Servings - 2 - 3
INGREDIENTS
Coconut oil - 2 tablespoons
Okra - 300 grams
Coconut oil - 2 tablespoons
Mustard seeds - 1 teaspoon
White lentils - 1 teaspoon
Green chili - 2
Curry leaves - 10 - 12
Onions - 175 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Coconut - 2 tablespoons
PREPARATION
1. Heat 2 tablespoons coconut oil in a pan, add 300 grams okra and mix it well.
2. Cook until it turns dark brown in color.
3. Remove it from heat and keep aside.
4. Heat 2 tablespoons coconut oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 2 green chili, 10 - 12 curry leaves and stir well.
5. Then, add 175 grams onions and fry till translucent or until it turns golden brown in color.
6. Add 1/2 teaspoon turmeric and stir well.
7. Now, add the cooked okra and mix it well.
8. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
9. Open the lid and give it a nice stir.
10. Add 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
11. Add 2 tablespoons coconut and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Serve hot with roti.
