Monday, October 31, 2011
Okra - Potato Stir Fry
The idea of mixing okra and potato came to me from a Raghavan Iyer cookbook, but I decided to make it dry. This was the first time I made it and the one lesson I learnt is that this subji should be made in great quantities if you want to get any share of it, which says a lot about its taste.
Here's how I made it:
Tender okra - caps cut off and halved lenght-wise
Red potata - cut into fngers
Tempering - oil, mustard seeds, cumin seeds, asafotida, chopped curry leaves, turmeric pwd
Other seasonings - salt, cumin pwd, coriander pwd, red chilli pwd, amchoor pwd
some more oil to shallow fry
chopped cilantro for garnish
Take some oil in a wide shallow wok, fry the okra for 15 mins on medium heat, stirring now & then. Drain the okra and fry the potatoes in the same oil. You can add a little more oil if required for frying. Drain the potatoes. At this stage, both the okra and potatoes should be well cooked but firm.
Make the tempering by heating the oil, then adding the mustard seeds. When they stop spluttering, add the other ingredients. Saute few seconds.
Then add the fried okra and potatoes. Add the seasonings to taste. Mix gently and let it heat thru.
Garnish with chopped cilantro and serve.
This Okra-Potato Stir Fry goes well with rotis and rice.