Ingredients:
Onions – 1/2 cup, finely chopped
Tomatoes – 3/4 cup, chopped
Garlic Cloves – 1/4 cup, quartered
Green Chillies – 2, halved lengthwise
Turmeric Powder – 1/4 tsp
Potatoes – 1 cup, cubed
Okra (Vendakkai) – 1 cup, sliced into fine rounds
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1 tsp
Tamarind Paste – 1 tsp
Rice Water – 2 cups
Salt – 1 tsp
For Tempering:
Oil – 3 tblsp
Asafoetida Powder – 1/8 tsp
Dried Red Chilli – 1, kept whole
Curry Leaves – 4 to 6
Black Mustard Seeds – 1 tsp
Urad Dal – 2 tsp
Method:
1. To make rice water, soak 1/2 cup of uncooked rice with 2 cups of water for 20 minutes. Drain the water and use.
2. Put the oil in a pan over medium heat.
3. When the oil is hot add the asafoetida powder, red chilli, curry leaves, mustard seeds and urad dal.
4. Fry over medium heat for about 30 seconds.
5. Add onions, garlic, tomatoes and green chillies.
6. Saute for a few minutes till onions are tender.
7. Sprinkle in turmeric powder and mix well.
8. Add the potatoes and okra.
9. Stir well.
10. Mix in chilli powder and cumin powder.
11. Add the tamarind paste and rice water.
12. Stir in salt.
13. Cover the pan and cook over medium heat till the vegetables are tender.
