Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　This okra and potato sabzi is something my mum makes all the time to accompany dal and chapati. I do like it that way, but I love to put the leftovers into a wrap or toastie and serve it with tomato chutney—a brilliant combination.

　　This recipe was excerpted from 'Chetna's Healthy Indian: Vegetarian' by Chetna Makan. Buy the full book on Amazon.

　　

Ingredients

Serves 4

　　1 Tbsp. sunflower oil

　　1 tsp. cumin seeds

　　3 garlic cloves, finely chopped

　　2 onions, thinly sliced

　　1 potato, unpeeled, thinly sliced

　　1 tsp. salt

　　1 tsp. garam masala

　　1 tsp. chile powder

　　1 tsp. chaat masala

　　1 tomato, thinly sliced

　　3 cups (300g) okra, quartered lengthways

　　1 tsp. lemon juice

　　

Step 1

Heat the oil in a pan on a medium-to-low heat and add the cumin seeds. Once they begin to sizzle, add the garlic and cook for a minute, until it is just beginning to color. Add the onions and cook for 2 minutes so that they begin to soften. Now turn the heat to high, add the potato and cook for 2 minutes.

　　

Step 2

Add the salt, garam masala, chile powder and chaat masala, plus the tomato and okra. Cover and cook for 10 minutes on a low heat, until the vegetables are tender.

　　

Step 3

Remove the lid and finish on a high heat for 2 minutes, to crisp the vegetables slightly. Stir in the lemon juice and serve.

　　Do ahead: This will keep in an airtight container in the fridge for 4–5 days. Reheat thoroughly before serving.

　　Images and text from Chetna’s Healthy Indian: Vegetarian by Chetna Makan; photography by Nassima Rothacker. Buy the full book from Octopus Books or Amazon.