mearl223 On August - 9 - 2011

Aloo Bhindi (Potatoes & Okra)

This is the simple, lighter version of a very popular vegetarian side dish in India, usually part of a buffet or thali, but it also goes VERY well with plain daal-rice or daal-roti. For a richer, festive variety, scroll to the bottom of the recipe.

 

 

 

PrepTime 10mins – CookTime 8mins – Serves 4

Ingredients:
1/2kg okra – wiped, cut into 1/4″ pieced & roasted on a dry iron skillet.
1/2 kg potatoes – peeled, cut in 1/4″ cubes
2-4 tbsp olive oil or ghee
1/2 tsp cumin seeds
1 onion – chopped
salt & pepper to taste
1 tsp coriander pwd
1/2 tsp turmeric pwd
1 slit green chilli
1 sprig curry leaves
2-4 cardamoms (or 1/4 tsp cardamom pwd)
1/4 inch cinnamon stick
2-3 cloves garlic – crushed (optional)Cooking Instructions:

1. Heat the oil in a pan/ cooker & fry the onions to light brown.
2. Add the whole spices and garlic & cook for a minute.
3. Toss in the powder spices & again, fry well.
4. Add the potatoes & fry well for a minute or 2.
5. Add 1/4 cup water, cover & cook till they’re done (1 whistle on high flame, in a cooker)
6. Dry out the excess water by cooking on high heat or else, just strain it in a colander.
7. Add the roasted okra and curry leaves & toss the veggies around in the pan/cooker, cover & simmer for 2 minutes or until the okra takes on the flavors of the cooked spices.
8. Add salt & pepper to taste.
9. Serve with rotis or as a side to your main course. Tip: For a richer version of this recipe, you can deep fry the potatoes before adding to the dish. Also, you will roast your whole spices (pepper, cumin, dry red chilies, little coriander seeds, small piece of cinnamon, 4-5 cloves, 3 cardamoms, 1 small onion – chopped) & grind it a paste with little water before frying it in the oil. You will top the dish with a generous serving of freshly melted butter & toss some ajwain onto it, cover & simmer for a minute before serving.

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