Aloo Bhindi Tarkari (Potato And Okra Curry)

My recipe today is for the delicious Okra also known as Lady’s Fingers or Bhindi. When cooked it can get a bit slimy. If you like it drier cut it up and leave it uncovered in the fridge for an hour or even overnight. The cool air inside the fridge dries and hardens the Okra up a bit. I like mine cooked until well browned (almost charred) which gives it a nice crunch.

You may have noticed by now how most veg dishes we eat is cooked in such a simple way using just cumin seeds, onion and garlic. Some also demands the use of added spices such as Tumeric and Garam Masala. This is how many of us cook in Fiji. My Mum often cooked fresh vegetables except on Sundays when we ate non-veg and thus the tradition continues in the Soni household.

Ingredients
500g Okra (Lady Fingers)
1 Medium Sized Potato
1 Medium Sized Onion
2-3 Cloves Garlic
2 Green Chillies (Optional)
1/4 Tspn Cumin Seeds
Salt To Taste
3-4 Tbspn Oil

Method
• Wash Okra and wipe dry with a paper towel. Ensure to dry it propery if it remains slightly wet it will get bit slimy to cut. Using a sharp knife hold Okra lengthwise and cut around it in circle mid-thin slices and set aside.
• Peel and wash the potato and dice small pieces. This reduces its cooking time.
• Crush garlic
• Slice onion thinly
• Heat oil in a non-stick pan and add cumin seeds. Once it starts to splatter add onion, crushed garlic and chillies. Fry until onion is lightly browned,
• Now add Okra together with potatoes and cook covered in low heat until done. I will usually wait to put the salt in until the potatoes are half cooked. Some vegies tend to reduce in quantity as it wilts once cooked. This will give you a better idea on how much salt is actually required.

This dish is best served with Roti/Chapati.