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Plain Bhinda (Okra) & Potato Curry

Prep Time 40 mins
Cook Time 100 mins
Total Time 2 hrs 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Description
A simple lady's fingers curry, enjoyed with roti. It can also be turned into a Dakkhu.
Ingredients:
  • 600 g bhinda sliced into thirds (lady's fingers
  • washed and dried)
  • 1 tsp soy sauce (or lemon juice)
  • 2 medium potatoes (peeled
  • cut into 2cm by 3cm pieces)
  • 2 1/2 medium onions (sliced short with medium thickness)
  • 1 1/4 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 3 tsp heaped coriander powder
  • 1 tsp red chilli powder
  • 2 serving spoons oil
Instructions
  1. 1
    In a large wok, add 2 serving spoons oil and heat on medium-low. Add bhinda and burn stickiness away for 10 mins (do not lid)
  2. 2
    After 10 mins, add salt. Let stickiness continue to burn away
  3. 3
    Once stickiness has burnt away, add onions and mix and lid, cook for 10 mins
  4. 4
    Unlid and lay onions over bhinda, add rest of spices, and mix. Keep heat on medium-low (lidded) for 10 mins and turn often
  5. 5
    Turn heat to low and lid. Once onions are soft, un-lid. Turn heat to medium-high and let bhinda become golden.
Note
Do not mix by stirring, turn gently so bhinda does not break apart. The soy sauce/lemon juice helps the stickiness evaporate quickly.
Keywords: bhinda, okra, potato, curry, vegetarian, lady's finges
Read it online: https://muslimhandbook.com/recipe/plain-bhinda-okra-potato-curry/