A dry subzi with staple Indian spices, okra(bhindi) and potato. This is one of those recipes, which is extremely easy to make, at the same time the outcome is very rich and appealing. Let's dive straight in, shall we?
Ingredients:
1)Potato(Aloo) - 1(medium, cut them into lengthy strips & place them in a bowl of water)
2)Okra(Bhindi) - 8(clean, pat dry & cut them into medium-sized chunks)
3)Onion - 1(small, chopped)
4)Tomato - 1(medium, chopped)
5)Green Chilli - 1(chopped)
6)Cumin Seeds - 1 tsp
7)Ginger Garlic Paste - 1/2 tsp
8)Red Chilli Powder - 1/2 tsp
9)Coriander Powder - 1/2 tsp
10)Turmeric Powder - 1/4 tsp
11)Garam Masala - 1/4 tsp
12)Oil - 2.25 tsps
13)Lemon juice - 1/2 tsp
Preparation:
1)Heat oil(1/2 tsp) in a pan, add the okras(bhindi) and saute them until the corners start to turn dark. Make sure it is not completely burnt. It takes not more than 2 to 3 minutes to cook. Keep aside.
2)Heat oil(3/4 tsp) in the same pan, add the potatoes and saute until they turn slightly crispy. Stir them constantly for the crunchiness, also make sure they don't turn dark at all. It takes 3 to 4 minutes. Keep aside.
3)Heat oil(1 tsp) in the same pan, add cumin seeds, let it splutter.
4)Add green chillies, onion, salt and saute until onion turns translucent.
5)Add ginger garlic paste and saute until the raw smell goes off.
6)Add tomatoes, let them cook until it turns soft.
7)Add turmeric powder, red chilli powder, coriander powder, and mix well. Cook until the raw smell goes off. Add a little bit of water to get the consistency and also to make the cooking process easier.
8)Add garam masala and mix well.
9)Now add the fried potato and okra(bhindi) into the pan and mix well. Let it cook for 2 minutes
10) Switch off the heat and add the lemon juice and give it a good stir.
Your Aloo Bhindi masala is ready. It works very well with phulkas, rotis and chapatis!
Tips:
1)You can add Amchur Powder to the recipe to give it an extra punch.(optional)
2)If you want the vegetables to be super crispy, then you can fry them in good amount of oil, instead of sauteing with little oil.
1)Potato(Aloo) - 1(medium, cut them into lengthy strips & place them in a bowl of water)
2)Okra(Bhindi) - 8(clean, pat dry & cut them into medium-sized chunks)
3)Onion - 1(small, chopped)
4)Tomato - 1(medium, chopped)
5)Green Chilli - 1(chopped)
6)Cumin Seeds - 1 tsp
7)Ginger Garlic Paste - 1/2 tsp
8)Red Chilli Powder - 1/2 tsp
9)Coriander Powder - 1/2 tsp
10)Turmeric Powder - 1/4 tsp
11)Garam Masala - 1/4 tsp
12)Oil - 2.25 tsps
13)Lemon juice - 1/2 tsp
Preparation:
1)Heat oil(1/2 tsp) in a pan, add the okras(bhindi) and saute them until the corners start to turn dark. Make sure it is not completely burnt. It takes not more than 2 to 3 minutes to cook. Keep aside.
2)Heat oil(3/4 tsp) in the same pan, add the potatoes and saute until they turn slightly crispy. Stir them constantly for the crunchiness, also make sure they don't turn dark at all. It takes 3 to 4 minutes. Keep aside.
3)Heat oil(1 tsp) in the same pan, add cumin seeds, let it splutter.
4)Add green chillies, onion, salt and saute until onion turns translucent.
5)Add ginger garlic paste and saute until the raw smell goes off.
6)Add tomatoes, let them cook until it turns soft.
7)Add turmeric powder, red chilli powder, coriander powder, and mix well. Cook until the raw smell goes off. Add a little bit of water to get the consistency and also to make the cooking process easier.
8)Add garam masala and mix well.
9)Now add the fried potato and okra(bhindi) into the pan and mix well. Let it cook for 2 minutes
10) Switch off the heat and add the lemon juice and give it a good stir.
Your Aloo Bhindi masala is ready. It works very well with phulkas, rotis and chapatis!
Tips:
1)You can add Amchur Powder to the recipe to give it an extra punch.(optional)
2)If you want the vegetables to be super crispy, then you can fry them in good amount of oil, instead of sauteing with little oil.
That bindi is really good but you know what, I have never considered it before. My other half loves bindi, what more the potatoes, cooked with the always trilling Indian spices, the misery and gorgeous touch for Indian food.
ReplyDeleteThanks Nava! Indeed, it the Indian spice that makes these two vegetables taste good together, if not it is a weird combination!!
DeleteLooks very yummy :) What u had them with?? Phulkas??
ReplyDeleteThanks Chitz!
DeleteI had them with Chapatis :)
But phulkas being lighter than chapatis, they taste better with this masala.
Looks yummy Pavithra, i'll try it soon :)
ReplyDeleteThanks Neela. Sure, do try, it came out well.
Deleteyummy bhindi.
ReplyDeleteThanks Linsy!
Deletewe also do in same way...but we do not add tomato in aloo bbhindi...you know yesterday i tried bhindi with sambar powder it was different and flavorful...Thanks for sharing.
ReplyDeleteYes, I have heard that there is another way where u need not add tomato.
DeleteHey Thanks for trying bhindi with sambar powder, Bhawna!!
Love this combination very much,too tempting..perfect with rotis!!
ReplyDeleteThanx for all the sweet inspiring comments,Pavithra at my space:)
Thanks Julie!
DeleteYaar, you have an amazing blog and i learn a lot everyday from your blog to say the least, my comments are just my genuine thoughts about the thing i read or learned from your blog!! Glad i stumbled on to your blog :-)
Simple and delicious.. My son loves bhindi... I'm a new blogger... Do visit my blog.. http://kitchenserenity.blogspot.in/
ReplyDeleteThanks Nilu!
DeleteI just visited your blog and joined your GFC & also welcome to blog world!!
Pavithra, aloo bhindi masala looks delicious. thanks for all your comments. It inspires to cook more and more. Keep blogging.
ReplyDeleteThanks Beena!! I always like to learn new cooking or some alternative but simple cooking that I don't usually do, your blog has umpteen number of such recipes and I love it, hence the comment :-).
DeleteI have never tried this combination. Looks really inviting. Must try!!!
ReplyDeleteThanks Dhanish, Do try and have them with roti, it is very nice. Do have a wet subji or dal along with.
Delete