Indian-style okra with potatoes

Put the onion, peeled garlic and ginger in a food processor or blender and purée. Alternatively, finely chop the ingredients and mix well together. Heat the oil in a saucepan. Add the onion purée and the chilli, and fry over a low heat for 6–7 minutes or until the mixture is beginning to turn golden brown in places.

Add the mustard seeds, ground coriander, cumin and turmeric, and stir to form a paste. Gradually pour in the stock and tomatoes with their juice, stirring well. Bring to the boil, then reduce the heat and cover the pan. Simmer over a low heat for 10 minutes or until the spices are cooked and their flavours blended.

Add the okra, potatoes, pepper, raisins and seasoning to taste. Stir well, then cover again and simmer over a low heat for 15–20 minutes or until the potatoes are tender.

Stir in the chopped coriander and serve at once, sprinkled with extra coriander to garnish.