Alu Bhendi Masala

Ingredients

Potato 2

Bhendi/Lady's finger 5-6

Red Chilly powder 2 tsp

Cumin Powder 2 tsp

Garam Masala powder 1 tsp

Turmeric powder 1 tsp

Mustard seeds 1/2 tsp

Salt as per taste

Oil 2 tsp

Method

Pressure cook potato, when cool peel the outer skin and chop into medium chunks

Wash pat dry cut the ends and finely chop lady's finger.

Heat a tsp oil in a pan and fry lady's finger and fry for 2-3 mins or until the bhendi colour has changed to slight brown and keep aside.

In the same pan add oil add mustard when it stops spluttering add the potato chunks, fried bhendi pieces, and fry for 2-3 mins.

Now add cumin powder, red chilly powder, garam masala powder, turmeric and salt and saute for 3-4  mins on low flame.

Make sure the powders are mixed properly and the raw smell has gone.

Take off from flame and garnish with coriander leaves or chaat masala.