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Okra with potatoes from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

  • ground cayenne pepper
  • coriander leaves
  • ground coriander
  • ground cumin
  • fresh ginger
  • mustard seeds
  • okra
  • caster sugar
  • tomatoes
  • potatoes
  • cumin seeds

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Notes about this recipe

  • ellabee on August 19, 2014

    Very pleasant summer curry. The okra still has a little bite to it, and the sauce coats everything nicely. Easy once components are prepped, would be even quicker with leftover boiled potatoes -- a good way to use up a couple. I served with flatbread toasted on the burner and a yogurt-scallion raita. A yellow dal would be nice, too; will make one to have with leftovers and rice tomorrow. Recommended by a Twitter friend, researched via EYB. Update: have used the fry-spice-paste-then-simmer-veg several more times for other veg -- outstanding way to enjoy & use up whatever assortment you have on hand.

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