2 medium Russet Potatoes, peeled, quartered and thinly sliced
15~18 okra, tops trimmed and halved if long
1 medium tomato
0.5 tsp Red Chili powder
0.25 tsp Asafoetida
0.25 tsp Turmeric
to taste Salt
Heat 1tbsp Oil in a large nonstick pan over medium-high heat. Add the okra and saute, stirring occasionally, until they are soft and slightly browned all over, about 10 minutes. Remove the okra onto a plate and set aside.
Heat 2tbsp oil in the same pan. Add the potatoes and saute, stirring occasionally, until they are crisp and brown, about 5~10 minutes.
Add the sauteed okra, turmeric, red chili powder, salt and asafoetida. Mix well and cook for about 1 minute.
Add the tomato and 1/2cup of water. Stir well and bring to a boil. Reduce the heat to low, cover and simmer till the potatoes are cooked through, this will take about another 10 minutes. Serve hot with rice or roti.