Saturday, February 11, 2006

Aloo Bhindi

The early part of one of DH's current novels-in-progress is set in India, so I've been helping him out by finding books on the Raj period and cooking Indian food. Tonight we had pork tenderloins marinated in Patak's Sweet and Smoky Marinade, with Aloo Bhindi, or potatoes with okra. I love okra! Yes, I am weird.

Aloo Bhindi a la Minx
3 red potatoes, peeled and sliced into 1/4" thick slices
1 small onion, chopped
1 clove garlic, minced
1 cup frozen sliced okra
2 tsp olive oil
1/2 tsp whole mustard seeds
1/2 tsp whole coriander seeds
1/2 tsp whole cumin seeds
fenugreek powder
salt and freshly ground pepper
1 tblsp chopped cilantro

In a large sauté pan over medium heat, cook the onion in olive oil until translucent. Stir in the mustard, cumin, and coriander seeds, and a pinch of salt. The seeds should start to pop in the hot oil. Add the potatoes, in one layer, and the garlic, stirring to coat the potatoes with the oil, onion, and spices. Add the okra. Lower the heat to the smallest flame possible and cover. Let cook about 45 minutes. Uncover and add a sprinkling of fenugreek powder (approximately 1/4 tsp or less), a generous dose of fresh ground pepper, and more salt, to taste. Raise the heat and stir potato mixture until it starts to sizzle and get crusty. Garnish with cilantro.

Serves 2 - 4