Chatpata Bhindi Aloo

• 250 g okra (bhindi), dried well and cut into thick dice
• 1 large potato, peeled, diced the same size and kept in water
• 2 small onions, thickly sliced
• 2 tbsp mustard oil
• ½ tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp garlic, roughly chopped
• 2 green chillies, chopped
• ¼ tsp asafoetida (hing)
• 1 tsp amchur (dry mango powder)
• ¼ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• salt to taste
• a pinch of garam masala
• a handful of fresh coriander, chopped

Method

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1. Wash the okra, rub dry with a towel and leave under a fan for 5–10 minutes so it is completely dry (this stops it going slimy). Cut into thick dice. Dice the potato to match and keep it in water. Slice the onions thickly. 1:35
2. Heat the mustard oil in a kadhai on high until it just reaches smoking point, then lower the flame and let it cool slightly. 4:24
3. Add the cumin seeds, garlic, green chillies and asafoetida and cook on medium-low for 1–2 minutes. Add the onions and cook on high for 1–2 minutes until just translucent. 4:55
4. Drain the potato and add it. Cook on high for 2–3 minutes, then cover and cook on low for 4–5 minutes until almost done. 5:40
5. On low heat add the turmeric, coriander, Kashmiri chilli, cumin and amchur powders with the kasuri methi and salt. Stir and cook for about a minute. 6:25
6. Add the okra and stir gently on high to coat. Cover and cook on medium-low for 5–6 minutes, stirring only once, then cover again for 2–3 minutes until tender. 6:55
7. Check the salt, finish with a pinch of garam masala and the fresh coriander, and serve. 8:06

Tip. Mustard oil gives the classic flavour, but any neutral oil works. For variety add mustard seeds and curry leaves to the tempering. Keep the okra bone-dry and stir it as little as possible so it does not turn slimy.

The method is a summary in our words — the video shows every step.