It is a simple and quick bhindi curry with potatoes and pudina. It does not take much time as both the vegetables takes very less time to cook. It is a dry preparation, to be eaten with any Indian bread. The addition of mint leaves enhances it's flavour and is finished off with a sprinkling of toasted sesame seeds.
- 500 gms. bhindi (okra), chopped
- 2 potatoes, chopped
- 2 green chillies, chopped
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. hing (asafoetida)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. sesame seeds (toasted)
- 2 tbsp. mint leaves (pudina), chopped
Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the hing and potatoes. Saute till light brown.
Add the chopped bhindi, green chilies, salt, turmeric powder and coriander-cumin powder. Fry, covered on a low flame. Stir at intervals. When done, add the pudina and mix well. Serve, garnished with toasted sesame seeds.