Potato Okra Curry/Dry Subzi- Side for Rice and Roti

A Lonnnnggg Overdue Post. These Pictures were Clicked, Last year October!!!! Poor picture!!! Potato Okra and Delicious Combination and a Perfect Combo for Rice or if you don’t mind Dry Curries for your Roti, this would be a great choice. Another Advantage of this Curry is the Veggies!!! yeah, chopping/cutting/cleaning of both the veggies are very easy and less time-consuming. I prefer less-job veggies these days. Infact, my dear hubby gets a good stare if he gets any two of these French Beans/Broad Beans/Yardlong beans  together!!! Hope i will get over this block in another couple of months, when Bala starts something more attractive than me!!! 🙂

250gms Bhindi/Okra/Vendaikaai
2 large Potatoes
1 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/4 tsp Turmeric Powder 
Salt to taste

2 tbsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Chana dal (optional, i never use)
1/4 tsp Urad dal (Optional, i never use)
few sprigs of Curry leaves
hing a pinch

  • Wash, Peel the Potatoes, Cut them into cubes and Keep aside, until use.
  • Wash the Bhindi/Okra/Vendaikaai. Drain well in a Colander and let it sit for 5 minutes for all the water to drain. Spread them on a Kitchen towel and Pat them dry.
  • Remove the Crown and tip of Okra/Bhindi/Vendaikaai  and chop them into 1 inch pieces.
  • Heat Oil in  a Non-stick Pan, Splutter mustard seeds, add hing, curry leaves and the dals if adding. Let the dal brown.
  • Add the Chopped Okra/Bhindi/Vendaikaai and Saute. Add the dry Powders and mix well. Sprinkle little water and Let it cook it Simmer flame. Toss frequently to avoid burning of Okra/Bhindi.

  • After 10-12 minutes, the Okra/Bhindi would be half-cooked. Now add the Potatoes and Salt Mix well. 
  • Sprinkle little water, Cover and Cook for 10 minutes in a Simmer flame, tossing intermittently.
  • After 10 minutes. Take the lid off and Cook for another 4-5 minutes.  This is to dry the water vapor drops in the curry that happens while covering and cooking. 
  • The Potatoes would have turned to a golden brown by this time. Take care not to burn them. Take it off the Stove and Serve with Rice or Roti’s.