Aloo Bhindi is one dish gracing the Punjab table in a regular basis. Okra and potatoes are the main ingredients for this dish. Although potatoes are quite abundant in most regions of the world, okra may be difficult to find.
- 3 cups of okra (or bhindi), cut into ½ inch per piece
- 1 medium size potato, cubed
- 2 medium size tomatoes, pureed
- 1 medium size onion, finely chopped
- 1 tsp. of cumin seeds
- ½ tsp. of ginger paste – ½ teaspoon
- ½ tsp. of garlic paste – ½ teaspoon
- ¼ tsp. of turmeric powder
- 1 tsp. of coriander powder
- 1 tsp. of red chili powder
- ½ tsp. of Garam masala
- ½ tsp. ofAamchur powder (dry mango powder)
- Oil – 3 teaspoons + 1 teaspoon + 1 teaspoon
- Wash the okra very well and dry using a clean towel.
- Cut off the head and tail parts (or simply both ends) and cut them into ½ inch apiece.
- When the knife goes sticky, wipe the slime off with a paper towel. This is one important step as to avoid the stickiness.
- Put skillet over a medium heat, pour 1 tsp. of oil and heat it. Add the chopped okra and sprinkle with a dash of salt and seasonings. Cook for a few minutes or until the okra’s skin attains dark coloring.
- Intermittently stir the vegetable and when it’s cooked, transfer on a plate.
- Now, add another teaspoon of oil into the very pan you used for the okra. Add the potatoes and season it with salt and some flavorings. Shallow fry the cubed potatoes until they are ready.
- Transfer the potatoes onto another plate and set aside.
- In the same pan, add another teaspoon of oil, add the cumin seeds and let them sizzle.
- Add the onions and stir until it achieves the light brown hue.
- Add ginger and garlic paste and stir for about 30 seconds.
- Add the tomato puree, continue to mix and make sure that the mixture doesn’t stick in your pan.
- You can later notice that moisture will vanish and the oil separates from the mixture, this time, add the turmeric powder, coriander powder, red chilli powder, garam masala, aamchur powder and salt. (Control the amount of salt you are going to use because you already had it with your okra and potatoes. ) Stir well and cook for one minute. In case it gets too dry, add a small amount of water, just enough to bring enough moist again.
- Add the okra and potatoes into the mixture and stir well. Cook this for another 2-3 minutes and turn off the stove. Aloo Bhindi is best served when it is hot.
Time and Serving
- Preparation : 20 minutes
- Cooking : 40 minutes
- Serving : 1 hour