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
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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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- Rinse and dry the bhindi (okra) with a kitchen towel. You can also let them dry naturally. Cut the bhindi into 1 to 1.25 inch pieces.
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