BHINDI OR OKRA JHALFERAZI - STIR FRIED CRISP OKRA WITH POTATOES
A beautiful medley of okra, potatoes and bell peppers.
Time 35m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Air Fryer/Sheet Pan Version
- Remove the tops of the baby okra and set on paper towels while prepping the remaining vegetables.
- Turn the oven to 425 degrees or the air fryer to 400 degrees. Note, you may need to do this in two batches in most air fryers.
- Toss the okra, potatoes, garlic and onion with the bell pepper, turmeric, salt, and red cayenne pepper and the oil.
- Toss with the oil.
- Line a sheet pans or air fryer tray with parchment and spread the mixture and cook for 12 minutes.
- Remove and give it a good stir, the okra should be still quite soft especially if using frozen okra.
- Add in the tomato and cook for another 10 minutes. At this point parts of the okra should be crisp, and the potatoes should be soft.
- Finish this with chopped cilantro and lime juice.
- Stove Top Version (preferred with non-frozen okra
- Remove the tops and tips and cut into small 1/2-inch pieces. Place on paper towels and set aside.
- Toss the potatoes with the turmeric.
- In a large heavy skillet heat the oil add in the cumin seeds and wait until the seeds crackle.
- Add in the potatoes and stir to coat. Cover and cook on low heat for 8 minutes, until the potatoes are almost tender
- Add in the okra, cayenne and salt. Add in the tomato and mix well. Cover and cook for 3 to 4 minutes.
- Sprinkle with garam masala and cilantro
- Finish with lemon juice before 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
OKRA CURRY
Make and share this Okra Curry recipe from Food.com.
Provided by digifoo
Categories Curries
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Microwave the okra for about 4 minutes.
- Heat the olive oil over medium heat in a sauce pan. Add cumin seeds. Stir till they swell which is about 2 minutes. Add onion. Stir and cook for about 3 minutes. Add tomato and cook for another 3 minutes. Add the rest and cook for about 3 more minutes.
Nutrition Facts : Calories 171.2, Fat 8, SaturatedFat 1.2, Sodium 601.9, Carbohydrate 24.4, Fiber 7.2, Sugar 10.8, Protein 5.3
SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)
This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 19.6 g, Fat 10.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 302.2 mg, Sugar 3 g
ROASTED POTATO AND OKRA SALAD
Categories Salad Potato Vegetable Side Roast Picnic Vegetarian Backyard BBQ Corn Summer Vegan Okra Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 11
Steps:
- Roast potatoes and okra:
- Put oven rack in middle position and preheat oven to 450°F.
- Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
- Cook beans and corn while potatoes roast:
- Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
- Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
- Make dressing and assemble salad:
- Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.
VEGETARIAN OKRA CURRY
Make and share this Vegetarian Okra Curry recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 38m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare okras for cooking by removing ends and cutting into 1-2-inch pieces.
- In a skillet, heat oil over medium heat and add okra.
- Sauté until all of the sticky juices become dry.
- Remove from skillet and set aside.
- In the same skillet with the remaining oil, add tomatoes and spices.
- Cook over low heat until paste-like.
- Add onions and sautéed okra.
- Stir, cover and let simmer over low heat for 10-15 minutes.
- Transfer to a serving dish and garnish with garam masala or black pepper.
Nutrition Facts : Calories 366.8, Fat 27.9, SaturatedFat 2.1, Sodium 608.8, Carbohydrate 28.5, Fiber 9.7, Sugar 8.3, Protein 6.5
GRANDMA'S FRIED OKRA AND POTATOES
The cornmeal adds a nice texture to these. This dish doesn't last more than a few minutes at my house. It's great!
Provided by jeniwan
Categories Low Protein
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360.1, Fat 13.7, SaturatedFat 5.2, Cholesterol 12.3, Sodium 627.1, Carbohydrate 54.8, Fiber 9.2, Sugar 4.1, Protein 7.5
More about "potato and okra jhalfrezi recipes"
ALOO BHINDI - SPICED POTATOES AND OKRA » DASSANA'S VEG …
From vegrecipesofindia.com
4.9/5 (28)Total Time 40 minsCategory Main CourseCalories 182 per serving
- 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.
- In the same oil, add the finely chopped onions. Saute the onions stirring them at intervals till the onons become translucent or light brown.
GUJARATI-STYLE OKRA & POTATOES - SANJANA.FEASTS - 30 …
From sanjanafeasts.co.uk
39 OKRA RECIPES YOU NEED - FOOD.COM
OKRA AND POTATOES RECIPE| NESTLé FAMILY ME
From nestle-family.com
OKRA AND POTATO CURRY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EASY & AUTHENTIC BHINDI MASALA (OKRA CURRY) - TEA FOR …
From teaforturmeric.com
25 OKRA RECIPES FOR A TASTE OF THE SOUTH - INSANELY GOOD
From insanelygoodrecipes.com
CHICKPEA, POTATO, AND SPINACH JALFREZI WITH CILANTRO CHUTNEY RECIPE
From seriouseats.com
POTATO AND OKRA JHALFREZI RECIPE - FOOD.COM - PINTEREST
From pinterest.com
CHICKEN JALFREZI RECIPE (RESTAURANT STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
16 BEST OKRA RECIPES - IZZYCOOKING
From izzycooking.com
ALOO BHINDI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BHINDI OR OKRA JHALFREZI - STIR FRIED CRISP OKRA WITH …
From pinterest.com
OKRA AND POTATOES SUPREME - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
RECIPE OF THE MONTH FOR OCTOBER, WITH ANN MURRAY
From fromevalleyvoice.co.uk
RECIPE - POTATO AND OKRA JHALFREZI | COOKINGBITES COOKING FORUM
From cookingbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love