Okra 12 to 15 head and tail off Garlic 2 clove crushed Tomatoes 2 ripe chopped Potato 1 large cut into strips Coriander powder 1 teaspoon Turmeric powder 1/2 teaspoon Cyannene powder 1/2 teaspoon (optional) Whole fenugreek seed 1/4 teaspoon Vegetable oil 3 table spoon Salt and pepper to taste Sugar 1/8 tea spoon Water 1/2 cup Lemon juice 2 tea spoon Fresh cliantro handful chopped
Wash and peel the potatoes. Slice the potatoes lengthwise and cross wise 1/4 inch thick strips. Wash and dry okra and make a slight slit length wise.
Now put the frying pan on heat and add oil in it. Heat oil then add the fenugreek seed as it starts to splutter and the crushed garlic stir and then add the potatoes , okra tomatoes coriander powder, turmeric powder, cyannene powder, salt and pepper . Stir the whole things well for 3 to 4 minutes carefully . Now add water mix well and cover the lid of the pan for 5 minutes on a medium flame. Open the lid and see that whether the potatoes and the okra are well cooked or not, if done then cook it for another 2 minutes till it’s almost dry. Now add the lemon juice and garnish with coriander leaves. Cooking okra in this style minimizes the “slime” factor that people associates with okra. You can have this with breads and steamed rice and I am sure you will like this spicy dose of beauty.
Be Happy And Stay Healthy.