Aloo-baingan-bhindi masala

I mentioned a couple of weeks ago that I am blessed with such an abundance of okra from the garden! My grandmother always told us okra will make you good at math - sadly, that reasoning has not worked with my two children, who refuse to eat it. Even though the way I prepare it, it's not slimy. Hubby will politely eat it but only if he has to. No matter, more for me to eat! Some day they may realize the wondrous vegetable that is okra. Here's a delicious dry curry that I made with some local eggplant and tender potatoes, some of my forty two tomatoes, and fresh okra from our garden. I ate it with rice, plain yogurt, and a simple salad of cucumbers, chickpeas, banana peppers with a squeeze of lime.

2 small potatoes, peeled and diced
2 cloves garlic, finely chopped
1 slender Asian eggplant, sliced lengthwise then into 1" thick strips cross-wise
about a dozen okra, washed, gently patted dry, then sliced cross-wise
1 large tomato, seeded and chopped
1 teasp each ground cumin and coriander
1/2 teasp turmeric powder
1/2 teasp cayenne powder or more if you can handle more heat
vegetable oil for sauteeing - about 2 tablespoons
salt to taste
1 sprig curry leaves (you can substitute fresh thai basil or cilantro if you can't find curry leaves - it won't have the same flavour but will still be delicious)

• Heat the vegetable oil in a large nonstick saucepan, and fry the garlic and curry leaves till fragrant. (if using basil or cilantro, don't add it now, add it at the end)


• Add the potatoes and eggplant along with the cumin, coriander, tumeric, and cayenne, lowe heat to medium and stir-fry for about 5 minutes until they begin to soften.


• Add the tomatoes and about 1/4 cup water, and let the potatoes and eggplant cook until softened. Stir occassionally. It's okay if it sticks a bit to the bottom of the pan. This may take 10 - 15 minutes.


• When the tomatoes and water have been absorbed into the eggplant and potatoes, add the sliced okra.


• Gently stir-fry until the okra is just tender. It doesn't need to be over-cooked; that's when it gets slimy.


• add salt to taste and serve!