Kairiwali Bhendi

• okra(small size) 1 lb
• cooking oil to deep fry okra
• potatoes (large, cut each lengthwise into 8 wedges with skin and boil until all done)
• cooking oil 3 tbsp
• kalonji/black onion seeds 1/2 tsp
• saunf 1 tsp
• onions (sliced) 5 oz
• garlic paste(strain) 1 3/4 tsp
• ginger paste (strain) 1 3/4 tsp
• coriander powder 1 1/2 tsp
• red chilli powder 1 tsp
• vegetable stock 3 tbsp
• cherry tomatoes 16
• a generous pinch black pepper powder(coarsely ground)

• raw mango(large, cut into strips 1/4" thick, 2" long) 1
• sugar 2 tsp
• black pepper powder a pinch
• salt to taste
• lemon juice 1 tsp

Wash in running water, pat dry and slice off the caps and the tips. Heat oil in a pan, deep fry over high heat for 9 mins, remove to absorbent paper to drain excess fat. Reserve 3 tbsp oil for cooking.

Put sugar in a frying pan, add 1 tbsp water, stir over low heat until the sugar disolves. Then add raw mangoes, stir and add red pepper and salt, stir again for 3-4 minutes or until soft. Remove. Sprinkle lemon juice, stir and adjust the seasoning and keep warm.

Re-heat the reserved oil in a wok, add kalonji and fennel, stir over medium heat until they begin to pop. Add onions and saute until translucent and glossy, add garlic and ginger pastes. Saute until the moisture evaporates. Then add coriander and red chilli powders- dissolve in 2 tbsp of water- stir- fry until the moisture evaporates. Add okra, cherry tomatoes and potatoes. Stir fry for 30 seconds add stock and salt, fry until the moisture evaporates. Sprinkle pepper, stir, remove and adjust seasoning.

Remove to a dish and serve as an accompaniment.