Tabikh Okra With Potato Recipes

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.

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.

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.

OVEN FRIED OKRA AND POTATOES

Steps:

• Preheat oven to 425 - 450 degrees. Put oil in cast iron skillet and heat in oven enough for okra to sizzle. Meanwhile, slice okra into bite-sized pieces. Chop potatoes and add to okra. Sprinkle meal on potatoes and okra to coat. Add salt and pepper, to your taste. Let okra/potatoes set for a few minutes. Some moisture that comes from the veggies will help the meal adhere to the okra/potatoes. Stir a couple of times to better coat. Add okra/potatoes to hot oil, cook in oven until tender and crispy, about 20 minutes. Toward the end of cooking and the okra and potatoes are getting tender, if okra/potatoes are not browned and crispy enough for you, turn up heat and cook for a few more minutes, not long or it will burn. With a slotted spoon, remove okra from skillet and drain on paper towels. Immediately season with salt and pepper.