Keema Aloo Aur Bhindi ki Sukhi Sabji (Potatoes and Okra with Keema)

Keema Aloo Aur Bhindi ki Sukhi Sabji

Potatoes and Okra with Keema

Ingredients

1 cup Chicken or Mutton Mince

250 grams Okra cut slit into half and cut into 2 pieces

3 medium sized Potatoes cut into thick strips

2 Onions chopped

1 Tomato chopped

2 Green chillies broken into pieces

1 tbsp Ginger Garlic and Chilli paste

1/2 tsp Turmeric powder

1/2 tsp Cumin powder

1/2 tsp Garam Masala powder

1/2 tsp Curry powder

Salt to taste

1/4 cup Oil to fry the Okras and Potatoes

1 tbsp Ghee

Few Coriander Leaves chopped for garnishing

Method

Take oil in a wok. Let it heat. Fry the potatoes till light brown in colour. Take it out and keep it aside. Add the okras and fry it till light brown in colour. Take it out and keep it aside. Add ghee in the same wok. Add the chillies and the paste. Sauté it for 2 minutes. Add the onions and sauté it till pink in colour. Add the chicken mince, stir and cook for 3 to 4 minutes. Add the tomato and the powder spices and salt. Stir and cook for more 2 minutes. Cover and cook for 5 minutes, stirring it occasionally. Before serving garnish it with coriander leaves.

Dahi Wala Bhindi Curry Healthy and Easy Okra in Curd Curry with very less oil.

Dahi Wala Bhindi Curry
Healthy and Easy  Okra in Curd Curry with very less oil.
Ingredients
1/2 Kg Okra cut into half
1 cup Curd
1 piece of Ginger
4 Green chillies slit
2 tbsp Gram Flour
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Garam masala powder
Pinch of Asafoetida
Rock Salt to taste
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
Few Curry Leaves
1 tsp Oil
Few coriander leaves chopped

Method
Take 1/2 tsp oil in a wok. Heat it, add the Okras and stir it. Sprinkle some salt. On high heat stir the Okras. Let it cook till it changes its colour. Take the Okras  out from the wok and keep it aside. 
Blend curd, salt, ginger, 2 green chilies, gram flour, cumin powder, coriander powder, turmeric powder and garam masala powder in a blender. In the same wok, add the remaining oil. Add cumin seeds and mustard seeds. Let it crackle. Add curry leaves, 2 chillies and asafoetida. Sauté for 30 seconds. Lower the heat. Add the curd masala. Keep stirring as the gram flour will start to form lumps. Add 4 cup of water. Stir and let it simmer on low heat. After 3 minutes, add the okra. Cover and let it simmer for 10 minutes or till the rawness of the gram flour disappears. Garnish with coriander leaves. Serve hot.