Thursday, August 2, 2012

Stir fried okra and potatoes

As I had mentioned in one of my earlier posts, ajwain is a seed which smells like thyme and I like to pair it with vegetables like cauliflower, okra, potatoes etc. In this quick side dish, I combine okra and potatoes and yes, the okra is not slimy anymore once we are done with this dish. The potatoes start raw even though it takes longer to cook, but that helps to form a nice crust with the spices.
This is a great way to incorporate okra in your diet without worrying about the sliminess of a typical okra stew. You can purchase ajwain seeds in any Indian grocery store or online at Penzeys.

Stir fried okra with potatoes

8 oz red bliss or any other waxy potatoes, peeled and chopped into ¼ inch pieces
1 ½ lb okra, topped and cut into ½ inch slices
2 tablespoon canola oil
½ teaspoon ajwain seeds
¼ teaspoon cayenne powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon kosher salt

1. Heat a large sauté pan with canola oil. Add the ajwain seeds and cook for 30 seconds. Add the chopped potatoes and cook over medium high heat for 8 minutes.
2. Now add the cayenne, turmeric and coriander powder and sauté for 10 seconds. Add the salt and the okra and toss well. Cook uncovered for 4 minutes.
3. The okra and potatoes are well covered with the spices and they need to be cooked covered over medium heat for 15 - 18 minutes till the slime disappears from the okra.
4. Serve with a lentil curry and rice or any kind of bread (roti, paratha, naan, or pita).

Serves 3 to 4

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