Ingredients:Ladyfingers (bhendi) (200 gm)Potato (1 large)
Green chilli broken by hand into 2 pieces (1-2)
Cumin seeds (1/4 tsp)
Mustard seeds (1/4 tsp)
Turmeric powder(1/4 tsp)
Mustard oil ( 2 tsp )
Salt to taste
For the mustard garlic paste:
Mustard seeds (1 tsp)
Garlic cloves ( 4-5)
Preparation:Wash the ladyfingers and cut into small pieces.
Cut the potatoes into smaller pieces than the ladies finger so that they get cooked in the same time.
Grind the mustard seeds and garlic pods into a fine paste.
Cooking:Heat 2 tsp oil in a deep vessel and add the broken green chilies, mustard seeds and cumin seeds till they start spluttering.
Add the potatoes and ladyfingers.
Fry the ladyfingers and potato pieces on a high flame for 3-4 minutes.
Mix the garlic-mustard paste with 1/3 cup of water and add to the wok.
Add salt and turmeric and cover with a lid (simmer the flame).
Cook till water evaporates and veggies are cooked.
Sprinkle a little mustard oil towards the end of cooking (options).
Remove from wok and serve with rice/ rotis/ parathas.
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