Aloo Bhindi
Aloo Bhindi or potato okra dry curry is a delicious Indian recipe with minimal ingredients. Can be served with chapati or rice
Ingredients
- 2 medium-sized potatoes or aloo cut into small cubes
- 10-12 okra or bhindi cut into small pieces
- 1 teaspoon lime juice or ¼ cup cubed tomato
- 2 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon hing also known as asafoetida, perungaayam
- ¼ teaspoon cumin seeds jeera
- ¼ teaspoon red chilli powder add more or less to taste
- 1 tablespoon fresh ginger garlic paste or finely minced
- ½ teaspoon garam masala or any masala powder you have in hand
- ⅛ teaspoon turmeric powder
- A few curry leaves
- Salt to taste
Instructions
- 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 ¼ 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
Notes
- 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