Aloo Bhindi / Aloo Bhindi Fry is a very quick dry subzi that I made to pair it along with phulkas and jeera rice which was a perfect combination for lunch.I have endless love towards North Indian Cuisine especially such easy and quick subzis.I got this recipe from my neighbour and tried it the next day itself and we all loved this simple yet flavourful curry.Most of all I loved the simplicity of the curry with no grinding and with just the basic onion tomato and spice powders it taste just great.
I am glued to Tv watching India vs Aus so without much yada yada lets get on to the post.
Aloo Bhindi Recipe
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Boiled Aloo(Potato) – 1 medium sized
Bhindi(LadiesFinger) – 10
Big Onion – 1 medium sized finely chopped
Tomato – 1 medium sized finely chopped
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Roasted Jeera powder – 1/2 tsp
Amchur Powder – 2 pinches
Coriander leaves – just for garnish
Oil – 1 tbsp(for frying the veggies)
Salt – to taste
Oil – 1.5 tsp
Jeera – 3/4 tsp
- Rinse bhindi well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges.
- Chop it into bite sized pieces nearly 3/4 inch long.Heat a pan with 1 tbsp of oil, add bhindi and fry it i low flame.
- Fry till it shrinks in size and the stickiness is reduced.Remove from flame and drain in tissue paper.Pressure cook aloo for 3-4 whistles, peel off the skin and Cut into small cubes and fry it in the same pan.I didn’t add any extra oil.
- Collect both the veggies in a plate and set aside.Heat oil in a pan – add jeera let it splutter.Then add onion,ginger garlic paste and fry till onion turns transparent.
- Now add chopped tomato and fry till it mashes up and raw smell leaves.Add red chilli,coriander,jeera and garam masala powders.
- Cook for 2 mins until the spice powders are nicely blended.Now add aloo and bhindi.
- Toss it and cook covered for 3-5mins in low flame, no need to add water.Once it is dry finally add amchur powder and garnish with coriander leaves.Switch off.
Serve hot with roti / rice or any pulao of your choice.
- You can even deep fry both the veggies or use a nonstick pan and tawa fry t as I did.
- Spice powders are needed to lift the flavours of the veggies.
- After you add the veggies give some time for the veggies to absorb the masala so cook covered for few mins.
- Adding amchur powder gives a nice tanginess to this sabzi.
- This dry curry goes well with pulaos / rotis.
- This is not really spicy, so adjust spice level according to your preference.