Recipe:Dry okra and potato curry

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  • One large (about 250g) floury potato (e.g. Maris Piper or King Edward)
  • 150g Okra, sliced
  • 1/2 Inch ginger, minced
  • 2 Garlic cloves, minced
  • Green chillis (as much or as little as you like), finely chopped
  • 2 Teaspoons dhana-jiru (mixed ground cumin and coriander seeds, about 60:40)
  • 1/4 Teaspoon turmeric


  1. Peel the potato and chop into 1cm dice. Soak to remove excess starch and drain. Dry a bit with kitchen roll if required.
  2. Saute the diced potato over a medium heat in a little butter and oil until browned and cooked. Set aside.
  3. Add a little oil to the same, empty pan and saute the okra until crisp but not burnt. Add to the potatoes and set aside.
  4. In a saucepan with a lid, make a wagaar if desired (heat asafoteda (hing) and mustard seeds in the pan with the lid on until the mustard seeds pop, then throw in a teaspoon of cumin seeds and take off the heat to cool back down).
  5. Add the ginger, garlic and chillis and fry over a low heat just until the rawness of the garlic is gone.
  6. Add the dhana-jeru, turmeric, and a large pinch of salt and fry for 1 minute.
  7. Pour in the potatoes and okra and fry, stirring, over a low heat for 1 minute.

Serve with chapattis, or as a veg side dish to a curry.