Made with AI
Tangy Ladyfinger and Potato Masala
40 min 223 kcal per serving Easy
Ingredients
4 Servings
- Ladyfingers (okra)600 g
- Potatoes500 g
- Tomatoes400 g
- Onions300 g
- Garlic20 g
- Chilies15 g
- Lemon1 whole
- Mixed masalas20 g
- Salt8 g
- Water100 ml
Instructions
- 1
Wash the ladyfingers thoroughly and dry them completely. Trim the ends and cut them into 2–3 cm pieces.
- 2
Peel the potatoes and cut them into small, evenly sized cubes. Finely chop the onions, tomatoes, garlic, and chilies.
- 3
Heat a large nonstick pan over medium heat. Add the cut ladyfingers and dry-cook for 8–10 minutes, stirring gently, until their stickiness decreases and they begin to brown. Transfer them to a plate.
- 4
Add the onions to the same pan with a small splash of the measured water. Cook for 5–7 minutes, adding a little more water when necessary to prevent sticking.
- 5
Add the chopped garlic and chilies. Cook for 1 minute, stirring continuously.
- 6
Add the tomatoes, mixed masalas, and salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes break down into a thick masala.
- 7
Add the cubed potatoes and the remaining water. Mix well, cover the pan, and cook over low to medium heat for 12–15 minutes, or until the potatoes are nearly tender. Stir occasionally and add only a small splash of water if the mixture becomes too dry.
- 8
