Okra and Potato medley

Ingredients:

Lady's finger - 6

Potatos - 2 (peeled)

Green chillies 1 (cut lengthwise)

Half a tomato

Black cumin seeds (Kala Jeera)

Turmeric powder - 1 teaspoon

Sugar - Half teaspoon

Salt to taste

Cooking oil

Water - 1 1/2 cups

Method:

Tail the Lady's fingers and cut them into two halves. If they are too big, then cut

 into three pieces.

Slice the potatos lengthwise into thin semi-circles. Make sure you do not make them too thin.

In a kadai, heat the oil and fry the cumin seeds.

Once they crackle, put the sliced vegetables, half of a tomato, the green chillies the turmeric and fry for sometime. Put the salt and sugar and keep frying in medium heat.

Now pour the water and mix everything well. (If required, add some more water)

Cover and cook in low heat till the vegetables are tender and nicely done.

Allow the water to dry up. If you want gravy, then remove the kadai from fire once the water is reduced to half.

Serve hot in a bowl.

You can eat this with boiled rice, roti, paratha or puri.

Servings: 1-2 persons

Tomato Chaska

Ingredients:

2/3 red tomatoes cut into small cubes
1/2 green chillies, finely chopped
1 large onion finely chopped
1 clove of garlic finely chopped
1 teaspoon black cumin seeds
1 teaspoon turmeric powder
Half a teaspoon chilli powder (optional)
Half a teaspoon sugar
Salt to taste
Curry leaves (optional)
Chopped Coriander leaves
1 tablespoon cooking oil

Method:

Heat the oil in a kadai. Fry the cumin seeds and wait for it to crackle.
Now, fry the onions and garlic till the onions turn translucent.
Once done, put in the tomatoes, chillies, curry leaves, turmeric and chilli powder in the wok. Fry all the ingrediemts for about 2-3 minutes. Now add salt and sugar and two table spoons of water and stir well, till it does not form a thick gravy.
Ensure that the vegetables do not stick to the bottom of the wok. To avoid such a situation, just add a little but of water as per requirement.
Once done, pour it in  a bowl and garnish with a chopped coriander leaves.
Serve hot.

You can eat this dish with rice, chapati or even paratha. Also can be enjoyed as a side dish.

Servings: 1-2 persons.