I normally include chapathi in the menu twice a week and always there will be confusion on what to make for the side dish. Most of the time, I will make some gravy with paneer or mushroom. Some of the time capsicum takes the job to compliment. Here are some more other options for the side dish for chapathi. (Click here) When I went through the net, I saw this recipe in a blog which sounds great. I saw this on few of the restaurants and I never dare to opt this, worrying about the taste. But when I tried it at home, I felt totally in love with the masala. If okra is ur favorite veggie, I would definitely recommend you to give this a try. Preparation time: 10 mins Cooking time: 15 mins Ingredients 1 medium sized Potato 5-6 okra/ladies finger 1 onion 1 tomato 2 green chillies 3 garlic cloves ½ inch ginger piece 1tsp cumin seeds 1tsp chilli powder (adjust to taste) 1tsp coriander powder Pinch of garam masala (optional) 2tsp oil Butter (as needed) Generous pinch of kasoori methi Salt (to taste) Coriander leaves (to garnish) How to make it Grind together onions, tomatoes, chillies, ginger and garlic to a smooth paste without water in a blender/mixie. Keep aside. Cut okra lengthwise to medium size and potatoes as shown in the picture. In a pan heat butter and sauté bhindi and potato separately. Cook the bhindi till it turns brown on the outside and cook potato in medium flame till soft and crisp. In a kadai heat oil and splutter cumin, then add the smooth paste. Fry till the raw smell leaves. Then add the spice powders and mix with the paste. Add some water to make it a gravy form. Cook the gravy for some time and add the sautéed bhindi and aloo to the gravy. Blend them again and add salt. Check for the spiciness. Top up with little butter and crushed kasoori methi. Garnish with coriander leaves. Serve hot with jeera rice or chapathi.