RECIPE: Okra With Potatoes - India (Vegan)

[Guest guest]

OKRA WITH POTATOES - INDIA (VEGAN)

 

The serving size of this dish is easily adjustable, and you can of course play

with the

spices a bit. This recipe served the two of us generously, and, if doubled or

trabbled,

would keep nicely in the refrigerator for leftovers. It uses garlic but no

onion. (This recipe

was inspired by Madhur Jaffrey, _World Vegetarian_.)

 

For Two Persons:

 

2 Tbsp chopped ginger root

2-3 cloves garlic

t tsp ground coriander

1 tsp ground cumin

1/4 tsp turmeric

1/2 tsp cayenne or more (to taste)

2 Tbsp vegetable oil (or as little as you can get away with)

1/4 tsp brown mustard seeds

1/4 tsp cumin seeds

5 oz (80 g) fresh okra/bindi/ladyfingers, trimmed and cut into 1/2-inch diagonal

slices

1 - 5 oz red potato (80 g) - boiled - in 1-in. cubes

2 or 3 canned tomatoes, roughly chopped

1 - 2 Tbsp freshly squeezed lemon juice

1/2 tsp salt (or to taste)

1/2 tsp sugar

1/4 cup coriander leaves / cilantro, chopped, for serving

water as per instructions below

 

Boil the potato, assemble the spices, trim and slice the okra/bindi. Put the

ginger and

garlic into a small blender container with a Tbsp of water and blend into a

paste, add the

next four spices and mix well in a small bowl and reserve.

 

Select a skillet that will hold all ingredients and add the cooking oil over

medium-high

heat, then add the mustard and cumin seeds. The mustard seeds will quickly start

to pop

(stand back!), so turn down the heat to medium-low and add that spice paste you

have

made (previous paragraph). Give it a quick stir for a few seconds then add the

potatoes,

okra, tomatoes, salt, lemonjuice, sugar and 1/4 cup water (or a tad more,

stirring well to

coat all ingredients in the flavours. When the mixture starts to simmer,

immediately turn

the heat to low and cook for about 10 minutes on low. Test the okra for

tenderness (it

should not be overcooked) and stir again. The dish will be moist but not runny,

the

potatoes having thickened the sauce and all the spices, tomatoes, etc., will

have coated

the vegetables.

 

Serve hot, garnished with the chopped coriander leaves / cilantro, with basmati

rice (we

use brown), dhal, and perhaps a small salad dish.

 

Looks great - good enough to eat - and tastes heavenly.

 

Enjoy!

 

Best, Pat / veggiehound