Bindi Aloo ki Sabzi

Mustard oil – 5–6 tbsp

Bhindi (okra) – 1.5 kg, cut into 1-inch pieces

Turmeric powder – 1 tsp

Oil – 3 tbsp

For tempering:

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Coriander seeds – 1 tbsp, coarsely crushed

Fennel seeds – 1 tbsp, crushed

Hing – a pinch

Other ingredients

Potatoes – 1.5 kg, cut into similar size

Ginger – 1 inch, finely chopped

Green chillies – 4, crushed

Besan – 3 tbsp, roasted

Red chilli powder – 1 tsp

Garam masala – 1 tsp

Lime juice – 1 tbsp

Salt to taste

Heat mustard oil and sauté bhindi on medium-low flame for 2 minutes. Add turmeric and cook for another 4–5 minutes. Remove and keep aside.

In another pan, heat oil. Add mustard seeds, cumin, coriander seeds, fennel, and asafoetida. Add potatoes and cook till 70% done and slightly crisp. Add ginger and green chillies. Sauté for 2 minutes.

Add bhindi back, mix, cover, and cook for 3–4 minutes.

Add chilli powder, garam masala, salt, and roasted besan. Mix well. Cover and cook for 4–5 minutes. Finish with lime juice.