Okra and Potato Curry

Bendakaya Bangala Dumpa Kura

Ingredients:

Okra / Lady’s Finger 20 – 25
Red Potatoes 2
Roma Tomatoes 2
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp
Turmeric Powder a big pinch
Mint Leaves abt. 10 leaves
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Wash thoroughly and pat dry okra.
Remove both ends and chop okra into 1 inch pieces.
Peel and chop potatoes into small cubes.
Wash and chop tomato into small pieces.
Clean and finely chop mint leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add chopped potatoes, tomatoes, coriander powder, red chile powder, turmeric powder and salt.
When tomatoes and potatoes turn soft, add chopped okra and half a cup of water.
Cook covered on medium flame until okra is just cooked.
Finally add chopped mint leaves and stir well.
Serve hot with steamed rice.

Notes: Swap mint leaves with cilantro if you wish but this tastes good with mint.

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