Okra And Potatoes Recipes

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

ALOO BHINDI

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.

ALGERIAN OKRA, POTATO AND TOMATO TAGINE

Steps:

• Place the okra in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time. Drain the okra, and rinse thoroughly. If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
• Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer. Add the onions and cook, stirring often, until tender, about five minutes. Add the garlic, and stir for about half a minute until fragrant. Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Add the dissolved tomato paste, and bring to a simmer.
• Add the potatoes, okra and the preserved lemon. Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick. Taste and adjust seasonings.
• Mix all of the spices together. Keep in a jar in a cool place or in the freezer.

ALOO BHINDI RECIPE | STIR FRIED OKRA & POTATO

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.

GRANDMA'S FRIED OKRA AND POTATOES

Steps:

• Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
• Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.

TABIKH OKRA WITH POTATO

Steps:

• Heat oil in a large sauce pan. Add onion and garlic then cook for 4 minutes or until they become golden in color.
• Add okra. Stir for 4 minutes then add spices, tomato, tomato paste, coriander, MAGGI Chicken Stock cubes and water.
• Bring to boil, simmer over low heat for 15 minutes or until okra is almost cooked.
• Add potatoes, cover and simmer over low heat for another 15-20 minutes or until it's cooked.

SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)

Steps:

• Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
• While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
• Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.

BACON, OKRA, AND POTATO HASH

Steps:

• Fill a stock pot with potatoes and water, bring to a boil and cook until potatoes are fork-tender. OR place potatoes on a microwave-safe plate and cook on high in microwave for 5 minutes, or until potatoes are fork-tender. Set aside.
• In a large skillet or dutch oven, cook the bacon until browned and crisp, about 5 minutes. Remove bacon, crumble and set aside.
• Add in the garlic to the bacon grease, and cook until fragrant and tender, about 3 minutes. Add in the potatoes, okra, and rosemary and cook, stirring frequently, until the potatoes and okra are browned on all sides, about 10 minutes. Remove from heat, add in crumbled bacon, salt, and pepper.