Bhindi Aloo Masala Recipe | Stir Fried Okra
Bhindi Aloo Masala Recipe | Stir Fried Okra is a simple, vegan and gluten free dish that is a wonderful combination of okra, potatoes and the fragrant Indian spices.
Servings 2
Ingredients
- 250 grams Bhindi/Lady Fingers - washed well dried, wiped, slit and cut lengthwise or chopped
- 100 grams Potatoes
- 1 green chili minced
- 4 tablespoon oil divided
Spices for Bhindi/Okra/Ladyfinger
- 1/2 tsp turmeric powder
- 1 tablespoon red chilli powder
- 1 tsp coriander powder
- 1 tsp amchoor/Dry mango powder/chat masala
- Salt to taste
Spices for Potatoes
- 1/2 tsp turmeric powder
- 1 tablespoon red chilli powder
- 1 tsp coriander powder
- 1 tsp amchoor/Dry mango powder/chat masala
- Salt to taste
To make Masala
- 1 tsp Oil
- 1 tsp cumin seeds
- 1 large onion sliced
- 1 tomato sliced
- 6 garlic cloves peeled and finely chopped
- 1/2 tsp turmeric powder
- 1/2 tablespoon red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp amchoor/Dry mango powder/chat masala
- Salt to taste
- Handful chopped coriander leaves for garnish
Instructions
Prep Bhindi/Okra/Ladyfinger
- Take bhindi/ladyfinger/okra in a wide bowl. Wash it three times under running water.
- Pat dry it and leave in a colander to dry completely furthermore. Or when in hurry just wipe it dry with kitchen towel.
- This step is crucial as otherwise the bhindi will turn slimy. Please note that you need to wipe each piece of ladyfinger individually before cutting/chopping prior to make sabzi.
- Once dry completely, slit and cut lengthwise or chop into pieces according to your preference.
Prep
- Same way, peel and wash potatoes. Cut it in to lengthwise like fries. Soak it in water till you are ready to cook sabzi.
- Now heat 2 tbsp oil in a thick bottom pan, add in the slit bhindi. Stir fry for a while on high flame.
- To this add turmeric powder and amchoor powder. Mix well and saute over medium flame for a few minutes. Next add minced green chili.
- Finally some salt (only as much for the bhindi) and red chilli powder. Mix well and let the bhindi cook till little crisp and done.
- Keep the pan open at all times. Do not cook the bhindi by covering the pan. Transfer the sauteed bhindi in a separate bowl/plate and keep aside.
- In the same pan add remaining oil. Add chopped potatoes. Cook it on slow flame. Put salt to taste. Cover and cook. After a while, gently flip the potatoes upside down and cover again to cook completely.
- In the last add turmeric powder, red chilli powder, coriander powder and dry mango powder. Mix gently.
- Once done remove the cooked potatoes in a plate and keep aside.
Make Masala
- In the same kadai/pan heat the remaining oil. Throw in some cumin seeds and when it browns, add asafoetida.
- After that, add the onions and saute for a few seconds. Add the chopped garlic and saute till all the raw smell escapes.
- Add in the tomatoes, turmeric powder, chilli powder and salt to taste. Mix well and saute till the tomatoes turn soft.
- Next goes sauteed bhindi and potatoes. Add the cumin powder, coriander powder and amchoor powder .
- Mix everything well, but gently. Cook for a while, about 3 to 4 minutes and then switch off the flame.
- Garnish with chopped coriander leaves and serve the Bhindi Masala.
Notes
1. You might require some more oil if the bhindi/ladyfinger/okra stick to the pan while sauteing.
2. Adjust the amount of heat from red chilli powder and coriander powder according to your preference.
3. You may skip adding potatoes and go ahead with only using Bhindi/okra/ladyfinger.
2. Adjust the amount of heat from red chilli powder and coriander powder according to your preference.
3. You may skip adding potatoes and go ahead with only using Bhindi/okra/ladyfinger.