Bhendi Burji with aloo (Orka with Potatoes)

Bhendi Burji is one of my favorite recipes. Its easy and goes great with almost anything; rice, roti, naan or even curd rice! I made a slight variation to the traditional burji on the recommendation of another acquaintance of mine, Chitrala. I was falling short of bhendi (okra), so I was told to use 1 big potato to increase the quantity and guess what...it was a huge success!If you have never tried making this combo, I recommend it, you would not be disappointed. Serves 2 easily.

Ingredients:
Okra: 1/4 kg (1/2 lb), washed, dried and cut into small pieces
Potato: Big, 1 pealed and chopped
Onion: 1 big, chopped
Red Chili: 2, broken into 4 pieces
Cumin: 1 tsp
Curry leaves: 1 string
Salt: 1 tsp or according to taste
Red Chili powder: 1 tsp (depending on desired spice level)
Oil: 2 tbsp

Method:

• Heat (medium flame) oil in a wide bottomed pan and add cumin, broken red chili followed by curry leaves.
• Now add the onion and fry until translucent.
• Add the chopped potato and okra. Fry until okra and potato are cooked; stir at least once in 5 mins and it should be done in like 20 mins. 
• Add salt and red chili powder and serve hot with naan bread/rice/roti.