Bhendi-Potato Fry

Ingredients:
Ladyfingers / Bhendi -1/2 Kg
Potato -1 medium
Red dry chilies -3 nos.
Kokum/Amsool -2 pieces
Peanuts - 2 tbsp.Oil -2 tbsp.
Mustard Seeds -1/2 tsp.
Hing / Asafoetida -a pinch
Turmeric Powder -1/2 tsp.Salt to taste

For the Garnish:
Coriander leaves, washed and cut finelyGrated Coconut

Before you Start:
1) Wash and dry Ladyfingers beforehand. Dry them completely before chopping; else they become too sticky during cooking. These can be wiped clean with a wet cloth or tissue when there is shortage of time.
2) Wash, peel and cut the potato in 3/4 inch cubes.
3) Snip off the ends of the ladyfingers and cut into thin slices width-wise.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds
3) Once the mustard seeds start to splutter, add a pinch of hing, turmeric powder and dry red chilies.
4) Add the kokum and sauté for a few seconds.

How to Proceed:
1) Add the cut potatoes and sauté for 2 or 3 minutes.
2) Add the cut ladyfingers and mix well.
3) Add Peanuts.
4) Add salt to taste.
5) Cook on medium heat without a lid for a few minutes till it is evenly done. Keep checking and mixing every few minutes. Garnish and serve hot.