Potato And Okra Jhalfrezi Recipes

BHINDI OR OKRA JHALFERAZI - STIR FRIED CRISP OKRA WITH POTATOES

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.

POTATO AND OKRA JHALFREZI

Steps:

• Cut the potatoes into bite size pieces. Heat the oil in a wok and stir fry the potatoes until brown on all sides. Remove and keep aside.
• Add a little more oil to the wok and fry half the onions, ginger, garlic and Thai chilies until the onion has browned slightly. Add the ground coriander, cumin, caraway, turmeric, chili powder, cinnamon stick, cardamom and cloves and stir fry for 2 minutes. Add the water, potatoes and okra, bring to the boil stirring continuously. Cover and simmer for 10 minutes, stirring occasionally.
• Heat more oil in a frying pan and stir fry the remaining onions until golden brown. Add to the wok and stir fry for 2 minutes.
• Add the salt, tomato puree, sliced chilies and stir fry on a low heat for a further 2 minutes. Stir in the coriander leaf and serve hot.

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.

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.