Tangy Okra/Khatti Bhindi

Ingredients-

Okra- 300 gms cut into quarter inch pieces
Potatoes- 1 medium cut into small cubes (optional)
Onions- 2 small finely chopped
Tomato- 1 finally chopped
Green Chillies- 2-3 slit
Turmeric powder- 1/4 tsp
Red chilli powder- 1 tsp
Corainder-cumin powder- 1 tsp
Gram Flour- 1/2 tsp
Jaggery grated- 1 tsp
Tamarind paste- 1 tbsp
Curry Leaves- 8-10
Mustard Seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Oil
Salt to taste

On the Stove-

Heat oil in a vessel/non-stick pan preferrably, add mustard and fenugreek seeds, once they crackle add the curry leaves and saute for a minute.
Add chopped onions, cubed potatoes, fry for a bit and add lady's finger, turmeric powder and green chillies. Cover and cook for 5 minutes

Add gramflour, salt and tomato, red chilli powder, corainder powder and mix it well.

Add Tamarind paste and grated Jaggery.

Cook over medium flame for about 12 minutes.

Garnish with corainder leaves.

Enjoy!

Tip- To avoid the stickiness of okra while cooking, take a pan add, 1 tsp oil and add the entire quantity of okra to be cooked and a pinch of salt and roast/fry till half done and keep aside.