Aloo Bhindi Recipe | Aloo Bhindi Fry Recipe
Aloo Bhindi is a simple and tasty dry sabzi made with potato and bhindi. It is cooked with everyday spices and has a homely flavor that goes well with rice or roti. The combination of soft aloo and lightly crisp bhindi makes this dish very comforting. This is a perfect choice when you want a quick meal with basic ingredients.
Servings2 people
Ingredients
- 1 boiled potato
- 10 ladies finger
- 1 big onion
- 1 teaspoon ginger garlic paste
- 1 tomato
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon roasted jeera powder
- 2 pinches amchur powder
- coriander leaves
- 2 tablespoon oil
- salt to taste
To temper:
- 1 and ½ teaspoon oil
- ¾ 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 ¾ 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 minutes until the spice powders are nicely blended.
- Now add aloo and bhindi.
- Toss it and cook covered for 3-5 minutes 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
- Wash & Dry bhindi – Rinse it well and pat dry with a kitchen cloth to remove moisture completely. Moisture makes bhindi sticky while sauteing.
- Slow roast – Sauté bhindi on low flame until it shrinks and stickiness reduces.
- Aloo – Boil potatoes until just soft not mushy. They should stay intact when tossed with masala.
- Base – Onion, tomato is the base of the curry so cook until raw smell of tomatoes completely leave.
- No water – This is a dry sabzi, so avoid adding water. It keeps the texture crisp and perfect while eating.
- Amchur – Add amchur only at the end. It keeps the tangy flavor fresh.
- Don’t overcrowd – Fry bhindi and aloo in batches if needed. Overcrowding makes them mushy and soggy.
Nutrition Facts
Aloo Bhindi Recipe | Aloo Bhindi Fry Recipe
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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