Sindhi Style Aloo Bhindi (Potato and Okra)
20 bhindi (ladies fingers/okra)
1 medium size potato
1 medium size onion
5-6 garlic pods
1/2 teaspoon ginger paste
1 medium size tomato
1 tablespoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
Salt to taste
4 tablespoons oil
Wash and clean bhindis, cut top and bottom and slit in the middle of each one.
Wash and peel potato and cut in 1 cm. rounds.
Peel and fine chop onion.
Peel tomato and make purée.
Now put oil in a pot and keep pot on low heat.
Add onion, garlic and ginger paste to the heated oil.
Sauté till onion becomes light pink.
Add potato and bhindis in it and mix well.
Now add all dry masala and mix for a minute.
Add tomato purée and mix well.
Cover the pot and let it cook for about 7-8 minutes or till potatoes are cooked.
Make sure throughout the process the flame is low.
If required, add a tablespoon of water, else let it cook in its own moisture.
Once done, this can be served with chapatis.