Let me show you how to make a delicious, dry okra & potato curry like I make at home for my family! I was initially afraid to use frozen okra, but as it is more readily available these days, I've had time to perfect the cooking method. And now, I prefer to use frozen okra! So, let's get cooking!
Okra & Potato Curry Recipe Prep Time: 30 Minutes (Approx)
Serves 3-4 People
INGREDIENTS:
300g Fozen Okra/Bhinda
300g White Potatoes
½ Medium Onion
¼ Cup (60ml) Oil (sunflower, Corn or Vegetable)
2 Tbspn Chopped Coriander
½ tspn Mustard Seeds
¼ tspn Hing (Asafoetida)
2 tspn Ginger-Garlic-Chilli Paste
1 tspn Chilli Powder
½ tspn Turmeric
2 tspn Coriander-Cumin Powder
1 tspn Salt
METHOD:
Heat up a large frying pan on medium high heat. Make sure it is non-stick, otherwise the okra and potatoes will stick to the pan while cooking.
Add the oil and let the oil heat up.
Add the mustard seeds and let them pop (a spatter guard is handy here!)
Then add the hing or asafoetida and let it sizzle for a few seconds.
Add the frozen okra to this and let this cook. You will notice the slime (and some moisture) releasing. This is natural. Cook the okra until the slime disappears.
Meanwhile, peel, wash then cut the potatoes into small pieces and cut the onions into medium-thick slices. Keep them aside.
The okra will take 12-15 minutes for the slime to disappear, depending on the size of your pan.
Then add the onions and potatoes and mix to remove any moisture that remained in the potatoes.
Add all the spices and stir in well.
Cook covered on medium-high heat for about 10 minutes or until the potatoes are cooked to your liking, being sure to stir every few minutes. Covering the pan at this stage helps cook the potatoes quicker and the heat helps to crisp them up!
Finally, garnish with the chopped coriander. Tip: always stir in the coriander to keep it green, otherwise it will change colour once the pan is covered.
Enjoy!
