Aloo Bhindi | Aloo Bhindi Fry
Aloo Bhindi is a dry subzi made by cooking bhindi with potato, tomato and spices. Aloo Bhindi / Aloo Bhindi Fry is a very quick dish which pairs very well with phulkas and jeera rice. How to make Aloo Bhindi is featured in this recipe with step by step pictures.
Servings2 people
Ingredients
- 1 boiled aloo / potato medium sized
- 10 bhindi / ladies finger
- 1 big onion medium sized finely chopped
- 1 teaspoon ginger garlic paste
- 1 tomato medium sized finely chopped
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon roasted jeera powder
- 2 pinches amchur powder
- coriander leaves to garnish
- 1 tablespoon oil for frying the veggies
- salt to taste
To temper:
- 1.5 teaspoon oil
- 3/4 teaspoon jeera
Instructions
- Rinse bhindi well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture.
- Trim bhindi at both the edges.
- Chop it into bite sized pieces nearly 3/4 inch long.
- Heat a pan with 1 tablespoon 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.
Notes
- You can even deep fry both the veggies or use a nonstick pan and tawa fry it 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.
Nutrition Facts
Aloo Bhindi | Aloo Bhindi Fry
Amount Per Serving (100 g)
Calories 242
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 36mg2%
Potassium 908mg26%
Carbohydrates 33g11%
Fiber 7g29%
Sugar 6g7%
Protein 5g10%
Vitamin A 1258IU25%
Vitamin C 48mg58%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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