Sindhi Bhindi Aloo

Long time ago, my father used to have a colleague who was Sindhi. He invited us for dinner one time, I was too little to remember what was on the table, but I sure do remember it was very different than the day to day meals my mom used to make.
               So, I was feeling a little nostalgic and I was searching for Sindhi recipes mainly Shrimp recipes. But I ended up finding a recipe with Okra and Potatoes and it looked super yummy and very different and that is what I made for dinner. But I made a few changes to the actual recipe
               The original recipe called for whole okra, sliced and the masala filled into it. Since I didn't find any fresh Okra I improvised with frozen cut okra. The curry was delicious but I am sure the original recipe would have tasted a bit different. And then I made rice and Sambar

Sindhi Bhindi Aloo (Dry curry made of Okra and Potatoes)

Sindhi Bhindi Aloo

Ingredients:

1. 1 lb Okra fresh ends off and slit (or 12 oz frozen okra thawed)
2. 2 medium small russet potatoes peeled 
3. 1 large or two medium small tomatoes chopped into 1 inch pieces
4. 1/2 teaspoon salt
5. 1/4 teaspoon turmeric
6. 1/2 teaspoon coriander powder
7. 2 tablespoons oil

For Green Masala

1. 1 Serrano green chillie (if you prefer less hot, seeds removed)
2. 1 cup chopped cilantro
3. 1/2 cup chopped red onions
4. 2 big or 4 small garlic pods
5. 1 inch ginger
6. 1/4 teaspoon salt

Grind the items under Green Masala and set aside.

Cut the potatoes into 1 inch circles and slit them half way into two circles. 

Fill the green masala into the potato slits and okra slits if using whole okra.

Heat the oil in a pan and fry the green masala stuffed potato pieces 2-3 minutes on each side. If using whole okra drop them now to the pan. If using cut okra add them to the pan and give it a stir and fry for 3 minutes. 

Add the green masala over the cut okra or if using whole okra add the remaining masala to the pan.

FROM HERE THE STEPS FOR CUT AND WHOLE OKRA ARE THE SAME.

Add the remaining salt, turmeric and coriander powder and give it a good stir. Add tomato pieces, cover and cook for 10 minute on medium low flame. Remove cover and cook till any extra water evaporates and the curry becomes a dry one. Serve with rice or roti