Serves: 4
Total Calories: 292

1/2 cup Coconut Milk or store-bought
2 tablespoons Tamarind Paste
1 1/2 pounds small, fresh, tender okra, rinsed and patted dry
4 to 5 quarter-size slcies peeled fresh ginger
1 clove fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 large tomato, corasely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
2 tablespoons peanut oil
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 large potato (any kind), peeled or unpeeled, cut into 1/2-inch pieces
1/4 cup finely chopped cilantro

1. Prepare the coconut milk and tamarind paste. Prepare the okra cut off a thin slice of the stem end of each okra and discard, then cut the okra into 1/2-inch diagonal slices. (Cut off and discard the tips only if they look too brown.) Then place the okra in a large cast-iron or nonstick wok or skillet and cook (with 2 teaspoons of the peanut oil if the okra sticks to the bottom, as it may in the cast-iron pan) over medium-low heat, turning the pieces only when browned, until all sides are golden brown, 7 to 10 minutes. Transfer to a bowl.

2. In a food processor or a blender, process together the ginger, garlic, and green chili peppers until minced. Add the tomato, coconut milk, tamarind, coriander and cumin, and process again to make a smooth paste.

3. Heat the peanut oil in a large nonstick wok or saucepan over medium-high heat, add the processed paste, and cook over medium-high heat the first 2 to 3 minutes, then over medium heat until golden brown, 5 to 7 minutes. Add the turmeric and salt, then add the potato and cook, stirring, until golden, about 5 minutes.

4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potato is tender and the gravy is thick, 5 to 7 minutes. Mix in the okra and cook another 5 minutes to blend the flavors. Mix in the cilantro and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 292
Calories from Fat: 70

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
Spinach, Fenugreek Greens, and Broccoli
Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
Watermelon Whites in Tomato and Onion Sauce
Whole Cauliflower in Traditional Curry Sauce
Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce