Aloo-Bhindi (Stir-fried okra and potato)

This stir-fried okra with potato is an incredibly delicious and super easy recipe to make. At home, we love okra dishes and this Aloo-Bhindi recipe is one of my favourite way to make okra. Because in less than 30 minutes you get a nice and delicious vegetable dish.

I usually make it with some basic spices and serve it with hot Chapati or rice. It goes very well as a side dish.

Instructions:

-Wash and dry the okra with kitchen paper. Cut them into 2cm discs.

-Cut the potato into small cubes.

– Put a frying pan with oil over medium-high heat. When it’s hot, add the cumin seeds.

– When they start to crackle, add chopped onion, and cook until golden brown. Add the potatoes with a pinch of turmeric powder. Fry until potatoes are golden

-Add Okra, turmeric powder, red chilli powder and salt. Mix everything well, cover the pan and cook them on medium heat until the vegetables are tender.

– Add cubed onions, chopped coriander leaves and chilli flakes. Sauté everything for a few seconds on medium-high heat.

-Serve them hot with rice or Chapatis.

Aloo-Bhindi (Stir-fried okra and potato)

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2

Cuisine: India

Calories: 92

Ingredients Method

Ingredients

  

• 200g Okra
• 1 medium-size potato
• ½ onion, finely chopped
• ½ onion cut into big cubes
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon chilli flakes
• Fresh coriander leaves finely chopped
• Salt to taste
• 2-3 tablespoons oil

Method

 

1. Wash and dry the okra with kitchen paper. Cut them into 2cm discs.
2. Cut the potato into small cubes.
3. Put a frying pan with oil over medium-high heat. When it’s hot, add the cumin seeds.
4. When they start to crackle, add chopped onion, and cook until golden brown. Add the potatoes with a pinch of turmeric powder. Fry until potatoes are golden.
5. Add Okra, turmeric powder, red chilli powder and salt. Mix everything well, cover the pan and cook them on medium heat until the vegetables are tender
6. Add cubed onions, chopped coriander leaves and chilli flakes. Sauté everything for a few seconds on medium-high heat and serve them hot with rice or Chapatis.