Aloo Bhindi Recipes
ALOO BHINDI RECIPE | STIR FRIED OKRA & POTATO
Aloo Bhindi Sabzi is a simple and delicious North Indian stir fried vegetable dish made from Bhindi (Okra) and Aloo (Potato) and flavoured with Indian spices.
Provided by VegeCravings
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a pan and add the cumin seeds (jeera) in it. Fry them for a few seconds till they start to crackle. Also add a pinch of asafoetida (heeng).
- Now add chopped potato pieces and sauté on a medium flame for 1 minute. The potato pieces should be smaller in size so that they take less time to fry.
- Add chopped bhindi to the frying pan.
- Add turmeric powder and salt. Cover the pan with a lid and cook for 3-4 minutes on a medium flame, stirring occasionally.
- Add coriander powder, red chilli powder, garam masala and dry mango powder (amchur). Fry for 3-4 minutes.
- Aloo Bhindi Sabzi is ready. Serve it hot along with any Indian bread or rice.
Nutrition Facts : Calories 86 kcal, Carbohydrate 12 g, Protein 2 g, Fat 4 g, ServingSize 1 serving
ALOO BHINDI
Aloo bhindi fry is a simple North Indian style stir fry recipe made with okra and potatoes. It's a vegan and gluten-free dish that is gently flavored with Indian spices and can be served in any Indian meal.
Provided by Vandana Chauhan
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter.
- Add potato cubes and cook for 5-6 minutes or until they start turning brown from the outside. Keep stirring in between.
- Add chopped okra and green chilies. Mix and cook uncovered for around 12-15 minutes. Gently stir 2-3 times in between.
- Once the okra is nicely cooked, push the okra and potato cubes towards the corner to create some space in the center. Put turmeric powder, red chili powder, and coriander powder in that space and saute them for a few seconds.
- Add salt and mix everything.
- Cook for another 2-3 minutes and then switch off the stove.
- Finally, add amchoor powder (dried mango powder) and mix.
Nutrition Facts : Calories 136 kcal, Carbohydrate 20 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 54 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- First, wash and dry bhindi and then slice it from the middle. This takes a long time so I always make sure to prep it for making any okra recipe.
- When cumin starts to crackle add potatoes. Since okra and potatoes have different cooking times and okra cooks faster than potatoes you need to partially cook the potatoes before adding okra/bhindi.
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- Heat 1 tablespoon of oil in a pan on medium heat. Once hot add bhindi, sprinkle some salt. Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets darker in color and also shrinks as it cooks. Once they are cooked, there will not be any sliminess present. Remove it to a plate.
- In the same pan, heat 1 tablespoon of oil. Once hot add potatoes and salt. Roast until potatoes are knife tender. Remove it to the same plate with okra. Keep it aside.
- In the same pan, heat the remaining 1 tablespoon of oil. Once hot add cumin seeds and let them sizzle a bit.
- Then add chopped onions and sprinkle a little salt to speed up the cooking process. Mix and cook until onions are soft and light pink in the color.
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