Mrs J ALOO BHINDI

Ingredients

• 1 pcs Yellow potatoes, skinned, diced
• 1 pinch Sea salt
• 1/2 clove Garlic clove, minced
• 1/4 pcs Onion, diced
• 120 ml Okra, fresh
• 3/4 tsp Ginger root, finely grated
• 120 ml Canned tomatoes
• 3/4 tsp Garam Masala
• 1/2 tsp Turmeric, ground
• 80 ml Wild rice, uncooked
• 1 tsp Parsley, fresh

Method

1. Cook the wild rice (or any rice of your choice) according to it's packets directions and set aside once ready.
2. Heat 1 Tbs water or stock in a large skillet. Add the potatoes and half of the salt and cook, covered over medium heat. Cook the potato until it is crispy and tender, about 10 minutes. If the potato sticks to the pan, you can add some more water to loosen and steam the potato as it continues to cook. Remove the potato from the skillet and set aside.
3. Add another Tbs water or stock to the same skillet. Add the garlic, onion, okra, and ginger. Cook until the okra softens, about five to seven minutes. Then, add the tomatoes to deglaze the pan, being sure to scrape up the browned bits.
4. Add the remaining salt and spices. Mix well. Add the potatoes back to the skillet, and stir to coat them in the tomato mixture. Garnish with parsley and enjoy!