Spicy Potato Stew
1 onion, finely chopped
2 - 3 dried red chilies, crushed
2 cloves garlic, chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
4 small potatoes, quartered
4 baby eggplant, halved lengthwise
10 ounces okra, trimmed
4 cups/1 3/4 pt vegetable stock - purchased or homemade
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh coriander
2 teaspoons garam masala
1 tablespoon lemon juice
1 Combine onion, chilies, garlic, turmeric and cumin in a nonstick frying pan over a medium heat. Cook, stirring, for 4 minutes or until onion is soft.
2 Add potatoes, eggplant, okra and stock. Cover, bring to simmering and simmer, stirring occasionally, for 25 minutes or until vegetables are soft.
3 Stir in mint, coriander, garam marsala and lemon juice. Cook for 3 minutes longer.
Serves 4
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