Total Calories: 292
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.
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