ALOO BHINDI

Ingredients

• Okra

  Raw

  300g

• Potato

  Flesh and skin, raw

  8 Potato medium or 1.7kg

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Onions

  Raw

  1 medium or 110g

• Ginger Garlic Paste

  Shan

  ½ tbsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Chili powder

  Spices

  1 tsp or 3g

• Spices Ground Coriander

  Compliments

  1 tsp or 4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Coriander leaf

  Spices, dried

  2 tbsp or 4g

Directions

1. To begin, heat the oil in a large, deep frying pan (or wok) and add the cumin seeds. Sauté for 1 minute until they start to sizzle, then add the onions and cook until golden brown 2 tbsp of oil 1 tsp cumin seeds 1 onion, chopped 2 Add the ginger-garlic paste, stir for 1 minute then add the tomatoes and mix well. Add the chilli powder, ground coriander, turmeric powder and salt to taste. Add 50ml of water, mix well and cook over a medium heat for 5 or 6 minutes, stirring occasionally 1/2 tbsp of ginger-garlic paste 3 tomatoes, chopped 1 tsp chilli powder 1 tsp ground coriander 1/2 tsp turmeric powder salt 3 Add the okra and boiled potatoes, stir well and sprinkle in a little water 8 new potatoes, boiled and cut into quarters 300g of okra, washed and cut into 1cm discs 4 Cover and cook until the okra is cooked through - this should only take 5 minutes or so 5 To finish the dish, sprinkle in the chopped coriander and check the seasoning. Adjust if required and serve with roti 2 tbsp of coriander leaves, chopped