Masala Bhindi Aaloo
Masala Bhindi Aaloo
Bhindi/Okra is one of my favourite vegetables. It is such a versatile vegetable and you can combine it with different vegetables and meats. My Mummy used to make this dry style Masala Bhindi which I still remember. Spicy and flavourful and so good with hot Rotis. I love adding Potatoes to the Bhindi/Okra which gives a good crunchy texture to the overall dish.My boys are not a big fan of veggies, but they really love this dish. I am sure when you make them at home your family will savour it.
Ingredients
- 500 gms Bhindi Okra/Lady Fingers
- 2-3 Potatoes Cut in cubes
- 2 Onions
- 2 Tomatoes Chopped
- 2 Green Chillies Chopped Finely
- 1.5 tbsp Ginger & Garlic Paste
- 1/2 tsp Fenugreek Seeds Methi Dana
- 1 tbsp Red Chilli Flakes
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/4 cup Yogurt
- 3 tbsp Lemon juice
- Salt According to taste
Garnishing
- Green Chilies Sliced
- Coriander Leaves Chopped
Instructions
- Cut the Bhindi/Okras as per your choice. I usually cut 1 Okra in 3s
- Pour some oil in a pan
- Add the cut Bhindi/Okra
- At this stage also add the lemon juice. The lemon juice cuts out the sliminess of the Okras
- Now fry the Bhindi/Okra on medium flame until they change colour and become slightly crispy
- Now remove the Bhindi/Okra in a separate dish
- Now add the cut potatoes in the same oil and fry until they become golden brown and crispy. Add some more oil if required
- Remove the Potatoes and keep it aside
- Again in the same oil sauté the Onions
- Just before the Onions start to brown remove them in a separate dish
- Now add the Ginger Garlic Paste in the same Oil and sauté until fragrant
- Add the chopped Green Chilies and Fenugreek seeds and fry for about 1-2 minutes
- Now add the Tomatoes and fry on high flame until they soften
- Once the Tomatoes soften add all the spices, including the salt and mix well
- You may add some water if the gravy is too thick
- Once the Oil floats, add the yogurt and mix well for about 4-5 minutes
- Now a thick gravy should form and the tomatoes should be blended completely
- Add the Bhindi/Okra and the Potatoes to the gravy and give it a good stir
- Now add about 1/2 cup of water and cover the dish and let it cook for about 3-4 minutes on medium flame
- Once the gravy has dried out and the oil floats, add the sautéed onions and fry the Bhindi/Okra until combined.
- Your dish is now ready, garnish with chopped Green Chillies and Coriander leaves
- Serve hot with some Rotis and salad
Video
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