Aloo bhindi
Time to cook
40 minutes
Difficulty
Easy
Serves
2
A dry sabzi that is prepared by cooking bhindi with spices, tomato, and potato.
Ingredients
Boiled Potatoes
1 medium
Okra
1.25 cup
Onion Raw
1 medium
Ginger Garlic Paste
1 Tsp
Tomatoes
1 tomato
Red Chilli Powder
1 tsp
Coriander Powder
1 Tsp
Garam Masala
0.5 tsp
Cumin Powder
0.5 Tsp
Dry Mango Powder
1 Tsp
Coriander Leaves
1 handful
Cold Pressed Olive Oil
1 tbsp
Salt
1 pinch
Cold Pressed Olive Oil
1.5 tsp
Cumin Seeds
0.75 Tsp
Step-by-step instructions to cook
Prep
Wash, clean, and dry the okra (bhindi), then cut it into bite-size pieces.
Peel and cut the boiled potatoes into small cubes.
Cooking
Heat oil in a kadai (wok) and stir fry the okra (bhindi) over low heat until it becomes less sticky and its size shrinks. Once fried remove and drain on tissue paper.
In the same pan, fry the potatoes until it's cooked and slightly golden.
Add more oil in the same kadai (wok), followed by cumin seeds (jeera), and let them crackle.
Add chopped onion and ginger-garlic paste. Sauté until the onion turns transparent and until the raw smell of ginger and garlic disappears.
Stir in chopped tomato and fry until it softens.
Add garam masala powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for 2 minutes until combined.
Add the fried potatoes and bhindi. Mix thoroughly and cook, covered, on low heat for 3 to 5 minutes.
Once it's cooked and dry, add dry mango powder (amchur) and garnish with chopped coriander leaves.
Nutrition information
(per serving)
Carbs
11.5
Proteins
1.8
Fats
4.4
Fiber
2.8
89
kcal
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