Aloo bhindi
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Aloo bhindi

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Time to cook

40 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A dry sabzi that is prepared by cooking bhindi with spices, tomato, and potato.

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

Vegetable Oil

1 tbsp

Salt

1 pinch

Vegetable Oil

1.5 tsp

Cumin Seeds

0.75 Tsp

Step-by-step instructions to cook

Prep

1

Wash, clean, and dry the okra (bhindi), then cut it into bite-size pieces.

2

Peel and cut the boiled potatoes into small cubes.

Cooking

1

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.

2

In the same pan, fry the potatoes until it's cooked and slightly golden.

3

Add more oil in the same kadai (wok), followed by cumin seeds (jeera), and let them crackle.

4

Add chopped onion and ginger-garlic paste. Sauté until the onion turns transparent and until the raw smell of ginger and garlic disappears.

5

Stir in chopped tomato and fry until it softens.

6

Add garam masala powder, coriander powder, cumin powder, and red chili powder. Mix well and cook for 2 minutes until combined.

7

Add the fried potatoes and bhindi. Mix thoroughly and cook, covered, on low heat for 3 to 5 minutes.

8

Once it's cooked and dry, add dry mango powder (amchur) and garnish with chopped coriander leaves.

Nutrition information

(per serving)

Carbs

Carbs

12.3

Proteins

Proteins

1.6

Fats

Fats

5.8

Fiber

Fiber

2.8

105

kcal

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