Aloo Bhindi Stir fry ~ Tossed with Roasted Peanuts

Serves best with plain steamed rice, rasam & sambhar; can also be served with phulkas and chapathis.

Prep Time: 15 min
Cooking Time: 20 min
Serves: 3

Ingredients

1. Bhindi / Lady's finger / Okra - 500 gms
2. Potato / Aloo - 2 medium sized

Spice powders

1. Asafoetida powder - 1/2 tsp
2. Turmeric powder - 1/4 tsp
3. Black pepper powder - 1/2 tsp
4. Sambhar powder - 1/2 tsp
5. Red chilly powder - 1/4 tsp
6. Dhania powder - 1/4 tsp

Other powders

1. Roasted gram powder / Dhalia powder - 2 tsp
2. Roasted, peeled peanuts (coarsely crushed) - 3 tbsp
3. Salt - to taste

For Seasoning

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few

Method

1. Wash, pat dry, slit bhindi's vertically in to two halves & chop in to 1/2 inch pieces.
   
2. Peel, wash & dice the potatoes.
3. Heat oil in a pan, add mustard seeds & let it splutter.
4. Add chopped bhindi's, diced potatoes, curry leaves & salt; stir fry continuously on high flame for 3 min so that they do not stick to the pan.
5. Reduce flame to medium, cover with lid & cook for 3 min.
6. Add all the spice powders one by one, combine well, cook for another 3 min.
7. Open lid, mix well again & cook uncovered for 2 to 3 min.
8. Add the roasted gram powder, coarsely crushed peanuts & toss well.