2 potatoes, peeled and cubed
150 gms ladiesfinger, chopped into small pieces
big pinch of asafoetida/hing/inguvva
1 tsp red chilli pwd
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 tsp saunf pwd
1/4 tsp jeera pwd
pinch garam masala pwd (1 cloves, 1/2″ cinnamon, 1 cardamom)
salt to taste
1-2 tsps lemon juice
few curry leaves (optional)
1 1/2 tbsps oil
1 Heat oil in a vessel, add the asafoetida, coriander pwd, jeera pwd, turmeric pwd, red chilli pwd, saunf pwd and 2 tbsps of water and saute for 10-12 seconds. Add the curry leaves and chopped potato and salt. Cover with lid and cook on medium flame for 5 mts.
2 Add the ladiesfinger and combine. Add the lemon juice and combine. Cook without lid for 5 mts.
3 Add garam masala pwd and mix well. Cook with lid and cook till the aloo and okra turn soft. Serve hot with phulkas, or rice and dal