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Sour and Spicy Okra With Potatoes
This easy vegan sabzi from Chetna Makan is great with dal and chapati. Sour and Spicy Okra With Potatoes is the perfect Indian dish for a vegetarian meal.
👥 4 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Chetna Makan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Heat the oil in a pan on a medium-to-low heat and add the cumin seeds. Once they begin to sizzle, add the garlic and cook for a minute, until it is just beginning to color. Add the onions and cook for ⏱️ 2 minutes so that they begin to soften. Now turn the heat to high, add the potato and cook for ⏱️ 2 minutes.
onions, thinly sliced2(300g) okra, quartered lengthways3 cupspotato, unpeeled, thinly sliced1
2
Add the salt, garam masala, chile powder and chaat masala, plus the tomato and okra. Cover and cook for ⏱️ 10 minutes on a low heat, until the vegetables are tender.
tomato, thinly sliced1(300g) okra, quartered lengthways3 cups
3
Remove the lid and finish on a high heat for ⏱️ 2 minutes, to crisp the vegetables slightly. Stir in the lemon juice and serve. Do ahead: This will keep in an airtight container in the fridge for 4–5 days. Reheat thoroughly before serving.
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