2 large potatoes/aloo, peeled, boiled and cubed
15 to 20 bhindi/okra/ladys finger, trim ends, cut into 1″ size rounds
1/2 + 1/2 teaspoon cumin seeds
4 to 5 curry leaves
1/4 +1/4 teaspoon asafoetida
1/4 + 1/4 teaspoon red chilli powder
1/2 + 1/2 teaspoon turmeric powder
1/2 + 1/2 teaspoon coriander powder
salt to taste
2 tablespoons oil
To make this vegetable, we will be cooking the bhindi and the aloo separately and then combining it together once they are cooked.
For the Aloo
Heat a tablespoon of oil in a heavy bottom pan; add 1/2 a teaspoon of cumin seeds, allow it to crackle. Add in the curry leaves, boiled and cubed potatoes, salt, 1/2 teaspoon of turmeric powder. Stir to combine all the ingredients well. Cover the pan and simmer the potatoes for about 4 to 5 minutes, stirring occasionally. Open the pan; add in 1/2 teaspoon of coriander powder and red chilli powder and give the mixture a good stir, simmer for a few more minutes and turn off the heat. Keep covered aside, till the bhindi is cooked.
For the Bhindi
Heat oil in another heavy bottomed pan, add the cumin seeds and allow it to crackle. Add in the bhindi, asafoetida and salt. Cover the pan (with lid slightly open) and allow the bhindi to simmer, stirring occationally. Bhindi releases moisture when covered and will get guey. But stay calm, this gooness will go away in the following process.
Once the bhindi is cooked lightly, it will feel tender. At this stage at in the 1/2 teaspoon of coriander powder and red chilli powder. Keep the pan slightly open and simmer until the bhindi is reduced in size and cooked well. The bhindi will change its color to brown.
Once done, gently stir in the sauteed aloo into the bhindi and combine well. Cover the pan of aloo bhindi and simmer for another couple of minutes. Turn off the heat and allow the vegetable to rest in the pan, covered for another 3 to 4 minutes. This helps the vegetable to gain a little moisture and gather itself together.