South Indian Potato-Okra Curry (Bhindi Curry)

Ingredients and Weight:

• Potatoes, peeled and cubed: 2 lbs
• Okra, trimmed and cut into 1-inch pieces: 1 lb
• Onion, chopped: 1 medium
• Ginger-garlic paste: 2 tbsp
• Green chilies, chopped: 2-3
• Turmeric powder: 1 tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tsp
• Cumin seeds: 1 tsp
• Mustard seeds: 1 tsp
• Curry leaves: 10-12
• Coconut milk: 1 can (14 oz)
• Water: 1 cup
• Salt to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat oil in a large skillet or Dutch oven over medium heat. Add mustard seeds and let them pop.
2. Add cumin seeds and curry leaves and sauté for a few seconds.
3. Add onions and sauté until translucent.
4. Add ginger-garlic paste, green chilies, and sauté for 1-2 minutes.
5. Add turmeric, red chili powder, coriander powder, and salt and stir to combine.
6. Add potatoes and okra and cook for 5-7 minutes, stirring occasionally.
7. Pour in coconut milk and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes and okra are tender.
8. Adjust seasonings and garnish with cilantro if desired.

Nutritional Information:

(Per serving, approximately 1 cup)

• Calories: 250
• Fat: 15g
• Carbohydrates: 25g
• Protein: 5g
• Fiber: 4g

Dish Characteristics:

• Savory and flavorful
• Rich and creamy from the coconut milk
• Aromatic with spices
• Vegan and gluten-free

User Comments:

• "This curry was absolutely delicious! The flavors were complex and well-balanced."
• "I loved the creamy texture from the coconut milk. It made the dish so rich and satisfying."
• "I'm not usually a fan of okra, but this curry converted me. The okra was tender and flavorful."
• "This curry is perfect for a quick and easy weeknight meal. It's so simple to make, but it tastes like it took hours to prepare."
• "I served this curry with rice and it was the perfect combination. It's a great way to experience South Indian cuisine."

Special Precautions and Tips:

• If you can't find fresh okra, you can use frozen okra instead. Let it thaw before using.
• If you don't have coconut milk, you can use heavy cream or plain yogurt instead.
• Adjust the amount of green chilies to your desired level of spiciness.
• Serve with rice, naan, or roti for a complete meal.