Bhindi Aloo Sabzi
easy , tasty and simple Indian dry sabzi made using potatoes, okra, and few basic spices
Ingredients
- 500 gm Bhindi / Okra
- 2 medium size Potato / Aloo , diced
- 1 big Onion , chopped
- 2-4 tbsp Oil
- 1 tsp Mustard
- 1/4 tsp Ajwain seeds / Oma
- big pinch Hing / Asafoetida
- few Curry leaves
- 1 tsp Red Chilli powder
- 1/2 tso Haldi / turmeric powder
- 1 tsp Dhania powder / Coriander powder
- 1/2 tsp Jeera powder / Cumin powder
- 1 tsp Aamchoor powder
- 1/2 tsp garam Masala powder
- few sprigs Coriander leaves
- Salt to taste
Instructions
- Wash, pat dry Bhindi. Cut into slices as shown in the pic.
- Peel and dice Potatoes . Do not cut large pieces of potato .Keep in water till ready to use to avoid discoloration. Before adding to the dish , make sure to drain water completely and add .
- To make the subzi , take a heavy bottom kadai or non stick one . For tempering , Heat oil . Once it’s hot add mustard. let it splutter . Add ajwain / oma , hing and few curry leaves .
- Add chopped Onion and drained Potato cubes . Saute 1-2 mins on medium flame. Add a tsp of salt , mix. Cover and cook for 3-4 mins. Let potatoes get little soft and crisp .
- Add red chilli powder and haldi .Combine .
- Add bhindi to the kadai . We have to add bhindi only after potatoes are semi cooked as bhindi gets cooked faster and aloo takes time .
- Fry 2-3 mins .
- Later add all the spices one by one ie Dhania powder , Jeera powder , Aamchoor powder and salt . Combine everything . Cover and cook for 5-6 mins .Let the bhindi cook and sliminess go. Stir in between , take care not to burn the veggies .
- Finally add little garam masala and coriander leaves .Give it a mix . Continue to cook uncovered for 1-2 mins .
- Quick and easy aloo bhindi masala is ready to be served.Enjoy with rice or roti .