Aloo bhindi fry

Simple aloo bhindi fry made with potatoes, okra, cumin, and a touch of amchur. A quick dry sabzi that goes well with roti, dal-rice, or paratha. Easy enough for everyday cooking.

Course Side Dish

Cuisine Indian

Keyword aloo bhindi fry, aloo bhindi ki sabzi

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 231kcal

Author Puja

Equipment

Ingredients

2 Potatoes medium,you can use boiled potato as well
250 gm Bhindi
3/4 tsp Red chilli powder
1/2 tsp Turmeric powder
1 tsp Cumin seeds
1/4 tsp Dry mango powder amchur
4 tbsp Cooking Oil
Salt to taste

Instructions

Rinse the bhindi and dry completely with a kitchen towel. Trim ends and cut into pieces.
Peel potatoes and cut into small cubes.
Heat oil in a wide pan on medium flame. Add cumin seeds and let them splutter.
Add potato pieces, salt, and turmeric powder. Cook on medium flame until potatoes are slightly crisp.
Add chopped bhindi to the pan. Mix well.
Cook uncovered on medium flame, stirring from time to time, until both bhindi and potato are well cooked and moisture has evaporated.
Add amchur and red chilli powder. Mix well until the spices coat everything evenly.
Switch off the flame. Taste and adjust salt.
Serve hot with roti, paratha, dal-rice, or poori.

Notes

Dry the bhindi completely before cutting, this prevents sliminess.

Do not cover the pan while cooking. If using boiled potato, add it once the bhindi is nearly done. No amchur?

Use a small squeeze of lemon juice after switching off the flame.

Nutrition