Aloo Bhindi Fry

How to Prepare

1. Heat 10 tablespoons of oil in a large frying pan or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2 teaspoons of urad dal and sauté until golden brown.
4. Add 10 dried red chilies and 4 sprigs of curry leaves, sauté for a few seconds.
5. Add the diced potatoes (10 medium-sized) and stir well to coat with the tempering.
6. Cook the potatoes for 10-12 minutes, stirring occasionally until they are half-cooked.
7. Add the chopped okra (2 kg) and mix well.
8. Sprinkle 5 teaspoons of salt
9. 5 teaspoons of turmeric powder, and 5 teaspoons of red chili powder. Mix thoroughly.
10. Cook on medium heat for another 10-15 minutes, stirring occasionally, until both vegetables are tender and crispy.
11. Add 5 teaspoons of coriander powder and 2.5 teaspoons of cumin powder, mix well, and cook for another 2 minutes.
12. Turn off the heat, garnish with chopped coriander leaves, and serve hot with rice or roti.