Recipe for Bhindi/Ladyfinger/Okra and Potato Masala

• Peel, wash and cut the potato into 1 inch pieces and soak it in water
  
• Wash the Ladyfinger and place it on a dry cloth and wipe them completely dry
  
• Cut each Ladyfinger into small pieces

  Note:- while cutting the ladyfinger, ensure that your chopping board and knife are completely dry. If the ladyfinger comes in contact with any water, it will get very sticky and messy
  
• Add oil in a deep fry pan and place it on high flame
  
• Once the oil turns hot, put the cut ladyfingers into the oil and fry till it becomes crisp(but not dark brown)

  Note:- The gas flame has to be high or else the ladyfinger will not turn crisp and will remain soggy
  
• With the help of a deep fry ladle, remove the fried ladyfinger, drain out all the oil
  
• Transfer the fried ladyfinger on kitchen paper napkins to drain out all the excess oil
  
• Drain off all the water from the potatoes & Add them into the deep fry pan
  
• Allow the potatoes to fry until it gets a nice Golden brown colour
  
• Remove the fried potatoes with the help of a deep fry ladle Transfer the potatoes on a Kitchen paper napkin to drain off any excess oil
  
• Keep the fried ladyfinger and potatoes aside

  Note:- If you have an air fryer, you can fry the ladyfinger and potatoes in that too, if you don't want to deep fry.

  For that, once the ladyfinger is cut, pour 1 tspn oil all over the cut ladyfinger & potato and gently mix it with your hands till all the lady finger & potato is lightly coated with oil. You can then place the greased ladyfinger aand potato into the Air fryer and fry till crisp. I would suggest you fry the ladyfinger and potatoes separately.
• In a skillet, add the Oil, Onions, Tomatoes, Chillies, Crushed Garlic and Curry Leaves, Mix it well
  
• Once the onions turn translucent, add the ginger garlic paste, mix it well
  
• Once the raw smell of the ginger garlic paste reduces, add the Jeerem Powder or Garam masala, Turmeric powder, Kashmiri chilly powder, Dry Mango powder or Vinegar, Sugar and Salt, mix it well
  
• Let it cook for about 5 minutes or so and then add the fried ladyfinger and potatoes
  
• Mix it well till all the ladyfinger and potatoes are coated with the masala
  
• Throw in the chopped Coriander leaves, mix it well and let it cook for anoter 5 minutes or so

  Note:- Keep tossing and mixing
  
• Turn off the gas flame and enjoy this super flavoursome Ladyfinger Masala with Chapatis or as a side dish!
  

Follow these steps to make the Ginger Garlic Paste

• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

Follow these steps to make the Jeerem Meerem Powder

• Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

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