Aloo Bhindi is a delicious as well as fibre rich and have many vitamins and minerals. It is an easy to make Indian dish and goes well with steamed rice, roti, parathas , chapati or any flat breads.
INGREDIENTS-
- 3 cups Okra (Bhindi), cut into ½ inch pieces
- 1 medium or 1 cup Potatoes, cut into pieces
- Salt to taste
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- ½ cup Red onion, chopped finely
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ teaspoon Garlic paste or freshly grated
- 1 small or ½ cup Tomato, Chopped or pureed
- ¼ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoons Red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon Amchur powder (Dried mango powder)
INSTRUCTIONS-
- Heat 1 tablespoon of oil in a pan on medium heat. Once hot add bhindi, sprinkle some salt. Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets darker in color and also shrinks as it cooks. Once they are cooked, there will not be any sliminess present. Remove it to a plate.
- In the same pan, heat 1 tablespoon of oil. Once hot add potatoes and salt. Roast until potatoes are knife tender. Remove it to the same plate with okra. Keep it aside.
- In the same pan, heat the remaining 1 tablespoon of oil. Once hot add cumin seeds and let them sizzle a bit.
- Then add chopped onions and sprinkle a little salt to speed up the cooking process. Mix and cook until onions are soft and light pink in the color.
- Then add ginger and garlic. Mix and saute for a minute or until the smell of ginger garlic goes away.
- Then add tomatoes (chopped or pureed). Cook until all the moisture evaporates and it becomes thick.
- Add turmeric powder, red chili powder, coriander powder, amchur and garam masala. Mix and cook for 30-40 seconds.
- Now add cooked bhindi and potatoes. Mix and cook for 3-4 minutes until everything gets hot and flavors are combined.
- Turn off the stove and serve. If not serving aloo bhindi right away then keep it covered so it stays warm.