This Aloo Bhindi is a dry curry with Okra and Potatoes and some Indian spices. Bhindi or Okra is not really a favourite due to a few reasons. I have cooked with it quite a bit though simply because it’s so easy to get in Singapore and quite fresh.
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
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!
- 2 medium-sized potatoes or aloo cut into small cubes
- 10-12 okra or bhindi cut into small pieces
- 1 tsp lime juice or 1/4 cup cubed tomato
- 2 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp hing also known as asafoetida, perungaayam
- 1/4 tsp cumin seeds jeera
- 1/4 tsp red chilli powder add more or less to taste
- 1 tbsp fresh ginger garlic paste or finely minced
- 1/2 tsp garam masala or any masala powder you have in hand
- 1/8 tsp turmeric powder
- A few curry leaves
- Salt to taste
- Heat oil in a pan and add mustard seeds
- When they start to pop, add hing, cumin seeds, coriander powder, turmeric, and chili powder
- Once the spices have been fried for about 30 seconds, add the ginger and garlic. Fry for another 30 seconds
- Add the potatoes, curry leaves and 1/4 cup water
- Mix well until all the ingredients are well incorporated
- Cook covered, stirring frequently, until the potatoes are tender
- When the potatoes are cooked soft, add the okra
- Add salt and lime juice. Mix everything well together
- Cook covered on low heat until the okra is soft
- Add garam masala and saute for a minute
- Serve warm with chapati or rice
- Adding water to the vegetables while they cook will make the okra slimy but if you really can’t help it, you can sprinkle some
- Use a non-stick pan if you are a beginner cook and want to simplify the process
- Fry the potatoes first before adding to the pan if you want a quicker process
- You can add cubed tomatoes or amchoor powder instead of tamarind in this recipe
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
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.