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Spicy Potatoes and Okra

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  Tomato puree 1 Tablespoon
  Tamarind paste 2 Tablespoon
  Water 3⁄4 Pint (450 Milliliter)
  Corn oil 8 Tablespoon
  Mustard seeds 1⁄8 Teaspoon
  Onion seeds 1⁄8 Teaspoon
  Curry leaves 8
  Onions 4 , sliced
  Coconut milk 8 Fluid Ounce (250 Milliliter)
  Ground sesame seeds 2 Ounce (50 Grams)
  Ground cumin 1 Teaspoon
  Ground coriander 2 Teaspoon
  Ginger paste 1 Teaspoon (Or Pulp)
  Salt 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Garlic paste 1 Teaspoon (Or Pulp)
  Chili powder 1 Teaspoon
  Corn oil 2 Cup (32 tbs) (For Deep Frying)
  Okra 8 Ounce, trimmed (250 Grams)
  Baby potatoes 10 , halved and boiled
  Chopped fresh coriander 2 Tablespoon
  Fresh red chilies 2 , roughly chopped

1. Mix the tomato puree, tamarind paste and 150 ml (1/4 pint) of the measured water in a small bowl and set aside.
2. Heat 5 tablespoons of the oil in a haandi or a heavy-based saucepan, add the onion seeds, mustard seeds and the curry leaves and fry for about 30 seconds, then add the onions and fry until golden brown.
3. Meanwhile, in a mixing bowl, blend together the coconut milk, ground sesame seeds, ground cumin, ground coriander, ginger pulp, salt, turmeric, garlic pulp and chilli powder. Pour the mixture on to the onions in the pan and stir-fry for 2-3 minutes. Pour in the remaining measured water, cover the pan and simmer for about 5 minutes, stirring occasionally. When the onions and spices are cooked and the sauce has thickened, remove the pan from the heat and set aside.
4. Heat the remaining 3 tablespoons of the corn oil in a karahi or deep frying pan, add the okra and cooked potatoes and fry for about 5 minutes. Remove the vegetables from the pan with a slotted spoon, draining as much oil as possible, and add them to the pan with the onion sauce.
5. Return the pan to the heat, add the chopped fresh coriander and chopped red chillies and gently heat through the vegetables. Transfer to a serving dish and serve at once.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2944 Calories from Fat 2245

% Daily Value*

Total Fat 258 g396.2%

Saturated Fat 63.9 g319.6%

Trans Fat 0.6 g

Cholesterol 0.31 mg0.1%

Sodium 2272 mg94.7%

Total Carbohydrates 138 g46%

Dietary Fiber 37.2 g149%

Sugars 44.2 g

Protein 39 g78.5%

Vitamin A 124.3% Vitamin C 291.1%

Calcium 79.9% Iron 88.3%

*Based on a 2000 Calorie diet

Spicy Potatoes And Okra Recipe