This dish was inspired by a lack of ingredients. I didn't have enough bhendi to make a sabzi by itself so I decided to mix and match. I threw in a bit of this and a bit of that. Thankfully, it worked and the result was quite good! This recipe serves 2.
Ingredients
7-8 Bhendi (ladies fingers/okra), sliced diagonally (like you would carrots)
1 medium-sized potato, cut length-wise, a little fatter than french fries (I'm talking regular french fries, not the puny, under-fed McD ones)
1 onion, sliced lengthwise
2 green chillies, slit lengthwise
1 large tomatoes, cut into quarters lengthwise
1/2" piece ginger
2 garlic cloves
1/2 tsp whole peppercorn
1 tsp turmeric
Salt to taste
1 tbsp oil
Dry Masala
1/2 tsp each mustard seeds, fennel seeds (saunf), onion seeds (kalonji), cumin seeds (jeera)
Method
In a wide wok/kadhai, heat the oil. Add onions and saute until opaque. I put a lid and let the onions sit for 4 minutes or so - this way, the onions don't burn or caramelize. Crush ginger, garlic and pepper together and add to the wok. Stir and add chillies. Stir and a minute later, add the potatoes. Saute for 2 mins, then add the bhendi. Saute for 2 more minutes, cover with a lid and let the veggies cook for 10 minutes on low heat. Now, add turmeric powder, salt and gently mix the vegetables. If the bhendi is still sticky, cover and cook for another 8-10 minutes. When the potatoes and bhendi have cooked, add the dry spice powder. Saute for a minute and add sliced tomatoes. Spread out the vegetables in the kadhai evenly (so they brown a little), and cook on low heat without a lid for about 8 minutes. The end result should be a dry sabzi with well-fried onions, potatoes and bhendi, and half-fried tomatoes. Don't stir too often or you will end up with a mushy version.
Great with parathas!
Note: you can also use sliced carrots, capsicum, peas
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