Aloo bhindi sabzi (translates to: potato-okra stir fry) is a simple but tasty dry side dish that complements hot roti or rice served with dal (lentil curry). It is one of the healthy dishes I try to make as often as possible, as it is quite simple to make and does not compromise on the taste.
Few of the things to bear in mind whilst prepping to cook aloo bhindi sabzi is to buy fresh okra (also known as ladies finger). Also, okra tends to get slimy when washed. Therefore, to make non-slimy okra dish, wash okra well and wipe it with kitchen towel to remove any moisture.
Aloo Bhindi Recipe:
Serving Size: 4 | Cuisine: Indian
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Vegetable oil - 2 tablespoon
Onion - 1 medium - diced
Potato - 1 large - peeled and cubed
Okra - 2 cups - chopped
Curry leaves - 10 leaves or a twig
Cumin seeds (jeera) - 1/4 teaspoon
Red chili powder - 1/4 teaspoon
Turmeric powder - 1/8 teaspoon
Coriander powder - 1/4 teaspoon
Garam masala powder - 1/4 teaspoon
Dry mango powder (amchur) - 1/8 teaspoon
Asafoetida (hing) - 1 pinch (optional)
Salt as required by taste
Wash the okra and wipe the water off thoroughly using kitchen towel. This will prevent okra to become slimy.
Chop each okra to 1/4th inch pieces and discard the head and tail ends of the okra.
Peel the potatoes and cube it.
Add oil to a medium hot pan. Let the oil heat and add okra and potatoes.
Cover the pan after stirring for 30 seconds. Avoid the urge to open the lid and stir in the middle. This will turn the okra slimy.
Let it cook for 15 minutes in medium low flame. Note the okra and potatoes should have crisped.
Add the onion and curry leaves to the pan. Stir it for 30 seconds.
Now add red chili powder, turmeric powder, coriander powder, garam masala powder, dry mango powder (amchur), asafoetida (hing) and salt to the pan.
Cover and cook for another 5 minutes.
Serve with hot basmati rice with dal (lentil curry) or roti or paratha. Enjoy!