Monday, March 28, 2016

ALOO BHINDI RECIPE / POTATO WITH LADY'S FINGER STIR FRIED

Hi friends..Here am sharing an authentic Aloo bhindi masala. Still there are many ways of making Alu bhindi masala / aloo bindhi sabzi . A spicy, dry and easy to make Sabzi recipe with potato and lady's finger.  Aloo bhindi is a dry side dish from North India. I love the potato and okra combination. As we all know that Aloo and Bhindi are the two main veggies in Indian cooking and we make variety of various  delicious dishes with the same. So lets see how to make Aloo bhindi subzi / Aloo Bindi masala. ENJOY.








INGREDIENTS

Potato (Aloo)               - 2 nos, medium, peeled and diced
Lady's finger(bhindi )  - 10 nos, cut length wise and if need slice vertically (its optional)
Onion                            - 1, small, chopped
Tomato                          - 1, small, chopped
Fennel seed                   - half a tsp
Cumin seed                   - half a tsp
Green chilly                  - 1
Garam masala              - a pinch
Turmeric powder           - half tsp
Coriander powder          - 1 tsp
Kasuri methi                   - 1 tsp, crushed with hands
Coriander leaves / cilantro
Dried red chilly
Salt
Oil

PREPARATION


  • Heat a pan with oil and when hot add cumin seed, fennel seed and when they crackled, add green chilly and dried red chilly along with onion.
  • Saute well until onion become translucent and then add tomato. Cook until tomato become mushy.
  • Now add the diced potato and cook for 10 minutes or until potatoes become tender. (you can also pressure cook the aloo without peeling for one whistle and then peeled and finally diced. If so, the potatoes will be cooked well easily). Stir occasionally.
  • Now add Okra / Ladys finger and cook until tender (8 minutes).(okra is adding at the end to avoid the mushy and slimy).
  • When okra is done, add the spice powders  such as turmeric powder,  coriander powder, garam masala and combine very well.
  • Check for salt and add kasuri methi, chopped coriander leaves  and cook until all the masalas are well incorporated to the veggies.
  • Serve hot with bread, poori or white rice.


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