Fifty percent of me loves potato (aloo) which I always express in my potato related posts and the other half of me loves okra (bhindi) although this equation faces an imbalance at a lot of situations under the circumstances that prevail but, like the saying goes "Where there's a will, there's a way" I achieve the hundred percent of my satisfaction with Aloo bhindi fry which has both my favorite veggies potato and okra and that is today's recipe that I wish to share with you.
The crispy bhindi combines well with the soft potatoes in the company of aromatic spices that are widely present in every Indian kitchen.
Aloo bhindi fry serves as a perfect accompaniment to your chapatis be it breakfast, lunch or dinner. You can also pack it for your child's lunch box. If you are looking for more simple sabzi recipes then do check out Cabbage sabzi, Aloo matar til, Gobi matar, Aloo pyaaz and Beans and potato curry from My Mom's Kitchen. Now to the recipe :-
Ingredients:
- Potato - 1 large
- Okra - 25 to 30 nos
- Onion - 1 no
- Cumin seeds - 1 tsp
- Red chili powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Green chilies - 3 nos
- Coriander leaves - few
- Salt - to taste
- Oil - 2 tbsp
Method:
- Wash and cut both the ends of bhindi and slice it finely.
- Peel the potatoes, wash and slice it finely for easy cooking or dice into small cubes.
- Heat oil and add cumin seeds.
- Add sliced onions along with slit green chilies and saute for a couple of minutes.
- Once the onions begin to change their color add potatoes.
- When the potatoes are half cooked add the bhindi.
- After a few minutes add red chili powder, turmeric powder and coriander powder. Mix well to combine.
- When both the veggies have cooked completely add salt and adjust to taste.
- Add coriander leaves and cook on low flame for a few more minutes.
- Serve hot with chapatis.
Share the picture of the dish when you give it a try on our Facebook page.
Don't forget to leave a comment below.
Happy Cooking!!!
No comments:
Post a Comment