Potato And Okra Jhalfrezi Recipes

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BHINDI OR OKRA JHALFERAZI - STIR FRIED CRISP OKRA WITH POTATOES



Bhindi or Okra Jhalferazi - Stir Fried Crisp Okra with Potatoes image

A beautiful medley of okra, potatoes and bell peppers.

Time 35m

Yield Serves 4

Number Of Ingredients 14

1 pound of fresh or frozen tender okra
1 medium sized potato or 3 baby potatoes cut into wedges (
2 cloves of garlic minced
2 shallots or 10 baby onions quartered
1/2 bell pepper thinly sliced
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon red cayenne pepper
2 to 3 tablespoons oil
1 teaspoon whole cumin seeds
1 tomato quartered
1 teaspoon garam masala
2 tablespoons chopped cilantro
2 tablespoons lemon juice, squeezed

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 image

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

500 grams okra (chopped)
1 large potato (chopped into small cubes)
1-2 green chilies (finely chopped)
½ teaspoon cumin seeds
½ tablespoon coriander powder
½ teaspoon red chili powder (adjust to taste)
¼ teaspoon turmeric powder
½ teaspoon dried mango powder (adjust to taste)
1.5 tablespoons mustard oil/ any cooking oil of your choice
Salt to taste

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



Okra Curry image

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

2 cups frozen okra, chopped
1 tablespoon olive oil
1 teaspoon cumin seed
1 onion, chopped
1 tomatoes, diced
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon chili powder

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)



South Indian Potato-Okra Curry (Bhindi Curry) image

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

½ pound fresh okra
3 tablespoons vegetable oil, divided
½ pound potatoes, peeled and diced, or more to taste
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
8 fresh curry leaves
1 onion, diced, or to taste
1 green chile pepper, chopped, or to taste
2 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground turmeric
¼ teaspoon ground fenugreek
2 tablespoons chopped fresh cilantro

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



Roasted Potato and Okra Salad image

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

2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use
2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
1/4 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
3/4 lb small (2- to 3-inch) okra
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)
1 cup fresh corn (from 1 to 2 ears)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot

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



Vegetarian Okra Curry image

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

2 lbs fresh okra, washed and patted dry
1/2 cup canola oil
1/2 lb yellow onion, chopped
7 cloves garlic, crushed or 2 teaspoons garlic powder
1 lb tomatoes, peeled and dried
1 teaspoon red pepper powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon salt

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



Grandma's Fried Okra and Potatoes image

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

1 lb fresh okra
2 large potatoes
1 medium onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground pepper
1/4-1/2 cup bacon drippings (or you can use vegetable oil, but it won't taste as good!)

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

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