Total Calories: 689
1. Cook the okra. Meanwhile, boil the potato in lightly salted water to cover, until tender, 15 to 20 minutes. Drain, let cool, then peel and cut the potato into 3/4 inch pieces. Prepare the ginger-garlic paste.
2. Heat 1 tablespoon oil in a large cast-iron or nonstick wok or skillet over medium heat and cook the onion until golden, stirring frequently, about 5 minutes. Transfer to a bowl.
3. Add the remaining oil to the same pan and cook the potatoes, stirring, over medium-high heat until golden, about 3 minutes. Mix in the ginger-garlic paste, green chili peppers, cilantro, onion, and okra, and cook over medium-low heat, turning occasionally, about 5 minutes. Add the coriander, cumin, mango powder, turmeric, and salt, and cook, stirring, another 5 to 7 minutes. Transfer to a serving dish and keep warm.
4. Add the pear tomatoes to the pan and cook, shaking the pan, until they are slightly soft and glazed with the spices remaining in the skillet, about 2 minutes. Then add them to the okra as a garnish. Top with the garam masala and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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