Aalu bhindi Chinese Bharta(mashed potato Chinese okra)

The name okra is most often used in the UK, United states and the Philippines. Known in many English-speaking countries as ladies' fingers.

Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat (table). In a 100 gram amount, raw okra is rich (20% or more of the Daily value, DV) in dietary fiber, Vitamin C and Vitamin K.

Leaves and seeds

Stir fried okra with diced chili peppers. Okra leaves may be cooked in a similar way to the greens of beets.  The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee When importation of coffee was disrupted by the. 

We will make delicious bharta with this vegetable.
Preparation time: 20 minutes
cooking time: 20 minutes
Serve: 4

Ingredients:

• 4 potatoes boiled
• 250gm small pieces of okra (bhindi)
• 2 onion chopped
• 3 tomato chopped
• 1/2 teaspoon cumin seeds(jeera)
• 2 teaspoon coriander powder(dhania powder)
• 1 teaspoon red chili powder
• 1 teaspoon tandoori masala
• asafetida
• black salt
• soya souse

Procedure:

• Heat 2 teaspoon of oil in pan and add okra, tandoori masala and black salt.   Cook this for 6 minutes until it becomes little brown in color. 
• Now remove the okra in a plate now in the same pan add 3 teaspoon of oil.  Add cumin seeds, onion and cook for 2 minutes.  Add tomato, asafetida, coriander powder, red chili powder, soya souse and cook until oil comes on surface.
• Now mash the potatoes and add them into the pan.  Add okra and mix well.  Cover the pan with lid and cook for 6 to 7 minutes on low flame.  Garnish the bharta with coriander leave.