Aloo Bhindi in Tomato – Recipe for Potatoes and Okra with delicious Tomatoes – 12 Sep 15

As usual, you can start by washing the vegetables. Peel the potatoes and cut them into medium-sized pieces. Put the washed tomatoes into a blender and make puree out of them.

Finally, dry off the okra thoroughly with a kitchen towel. This is a very necessary step, as the juice of the okra will flow out if you don’t and not only make your knife sticky but your complete dish! When they are dry, you can start cutting them into medium-sized pieces. If you have the feeling that your knife is getting sticky, cut a lemon in half and rub some lemon juice onto your knife. You will realize that this will stop the juice from flowing out of the vegetable.

Put the tomato puree into a pot and place that on the stove. Heat it up and let it cook with open lid at medium heat until all water has evaporated and it is a thick paste.

In the meantime, you can heat up the oil in a deep pan or wok. When it is hot, add the cumin and roast it until the seeds are golden. Add the potatoes and roast them as well until golden. During the twenty minutes that this will take, your tomato paste will be ready as well. Add the paste into the potatoes and stir.

Now you can add the okra pieces into the pan as well. You can cover your dish with a lid now to speed up the process. You would need to stir from time to time though and when you lift that lid, I would suggest not to let the water of the steam which has collected at the lid drip into the dish. The dryer you keep it, the tastier it will be!

After approximately 15 minutes, your okra should be properly cooked. Add garam masala, coriander, ginger powder and turmeric on top. Sprinkle some salt over the dish and then mix all the spices well into the vegetables. Let them get hot and cooked as well in the next five minutes. Check once whether your okra is soft and cooked nicely and then turn off the stove. Your dish is ready!

Enjoy!