1 tbsp. oil
3 garlic cloves, minced
½ onion, chopped
½ green chili, more or less to taste
2 tomatoes, fresh or canned
½ tsp. salt
½ tsp. coriander
¼ tsp. cumin seeds
¼ tsp. ground black pepper
5 pieces of okra, chopped
1 potato, peeled and chopped
Optional: 1 small squash or ½ eggplant, chopped
1 1/4 cup water
How to make
- First, chop onion, garlic, and green chili and sauté in oil over medium heat until onion and garlic are browned, about 7-10 minutes.
- Add coriander, cumin, pepper and salt. Add chopped tomatoes and cook in oil until the liquid from tomatoes has evaporated, and oil turns red, about 5 minutes.
- Add okra, potatoes, and water. Cover and boil over medium heat until potatoes are soft and most of the liquid has evaporated, about 20-30 minutes. Watch the vegetables to make sure they do not burn.
- To make saltah, place the stewed vegetables in a stoneware pot on the stove. Make sure your pot is burner-safe and will not crack over high heat. Break up vegetables into small pieces with a spoon. Add just enough water to make a broth, about ½ cup. Don’t add too much water or the taste will be diluted.
- Add an extra pinch of salt and pepper to taste, and a few chopped green chilis on top of vegetables if desired. Also add as an option, 1 egg or beef broth.
- Heat on medium heat until bubbling. Pour on prepared hulba and let sit for a few seconds before serving piping hot. Serve with bread.