Aloo Bhindi is prepared with Aloo (Potato) and Bhindi (Lady’s Finger/Okra). This dish can be prepared to a semi dry or gravy consistency. It goes well with Rice and Roti.
Lady’s Finger (Okra) – 250 Gms
Potatoes (Medium sized) – 2
Oil – 2 tbsp
Cumin Seed – ½ tsp
Sliced Onion – 1
Chopped Green Chilli – 2
Ginger Garlic Paste – 1 tsp
Tomato (large) -1 (finely chopped)
Coriander Seed Powder – ¾ tsp
Garam Masala – 1 pinch
Turmeric Powder – 1/8 tsp
Beaten Curd – ¼ cup
Sugar – ½ tsp
Coriander Leaves for garnishing
Wash the Bhindi 2 to 3 times. Wipe them well with kitchen napkin. Cut the tips and crown and discard. Cut the Bhindi slantingly into medium sized pieces.
Heat 2 tbsp of Oil in a wide pan.
Add the Potatoes, pinch of Salt and shallow fry stirring at regular intervals to avoid burning of the Potatoes.
When the Potatoes are ¾ done, transfer the Potatoes to a bowl leaving the Oil in the pan.
Sprinkle Coriander Leaves and serve.
Add the Lady’s Finger pieces into the same pan. Sauté them for 3 to 4 minutes.
Sprinkle a little salt and continue cooking.
When the Lady’s fingers are cooked well, transfer them to another bowl.
Add 1 tbsp of Oil to the same pan. Add Cumin Seed and allow it to crackle. Add finely sliced Onion and chopped Green Chilli.
Stir cook till the Onion become translucent. Add Ginger Garlic Paste and sauté for a minute.
Add Tomatoes and cook till the Tomatoes become soft.
Add the Coriander Seed Powder, Garam Masala and Turmeric Powder. Fry till the raw smell of the masala goes away.
Add Curd and a cup of water.
Add the roasted Potato, the Lady’s Finger and Sugar. Mix well.
Cover the pan and simmer for 4 to 5 minutes in medium flame.
Add chopped coriander leaves.
Transfer to a serving bowl.