I have found this recipe of aloo bhindi works out quite well for bhindi-neutral or bhindi-dislikers. Here’s why: Fact: Bhindi is slimy Another fact: Potatoes are delicious Fact 3: When delicious and slimy get together, it creates a pretty great dish
Table of Contents
Recipe Tips Recipe Card Step by Step Images
Recipe Tips
To avoid slimy bhindi, wash and pat dry before chopping. Cutting into wet okra can make it extra slimy. Use a sharp knife and keep wiping it as you cut If you want a crisper finish to the aloo bhindi, fry the potatoes and okra separately. I don’t use this method since it adds extra cooking time but worth doing if you are cooking for guests or while enternaining Keep spices light so you can let the flavours of the vegetables shine through Something sour is a great idea to add to this aloo bhindi dish. Amchoor or raw mango powder is a natural choice but I don’t cook with it enough to buy a packet so I have used tamarind which is a more staple ingredient in my kitchen. Works really well! If you want a bhindi recipe with more gravy, try the okra stew, or the dahi bhindi masala which is delicious with roti.
Step by Step Aloo Bhindi Recipe
Heat oil and add mustard seeds, cumin seeds and hing When the mustard pops and the jeera sizzles, add turmeric and red chilli powder. Fry for 30 seconds. Add fresh ginger garlic paste Fry for another 30 seconds Add potato, curry leaves Mix well and add about 1/4 cup water Cook covered stirring frequently until the potatoes are cooked soft Add bhindi Mix and add salt and lime juice. Stir to combine. Cook covered on low heat until the okra is cooked and soft Add garam masala. Saute for another 1 minute, adjust salt. And we are all done! Serve warm with chapati or rice. Hope you enjoy this Aloo Bhindi recipe or Potato Okra fry made Indian style. Note: this recipe was slightly modified and updated with new pictures. Earlier version used tamarind and this uses lime juice, that’s the most significant change.
