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Deepanshu Thakral
Aloo Bhindi Recipe – How to make Okra Potato Vegetable
Ingredients
- Potato / Aloo – 2
- Ladyfinger / Bhindi – 250 grams
- Asafoetida (Hing) – a pinch
- Turmeric powder (Haldi) – ½ teaspoon
- Coriander powder (Dhaniya) – 1 teaspoon
- Red chili powder (Lal mirch) – ½ teaspoon
- Garam masala – ½ teaspoon
- Salt – ½ teaspoon or to taste
- Oil – 2 tablespoons
Instructions
- To make aloo bhindi, peel and cut the potatoes into small pieces.
- Wash the ladyfingers and pat them dry with a cloth, then cut them into round pieces.
- Heat oil in a pan or kadai.
- Once the oil is hot, shallow fry the potatoes until they turn golden brown. Remove the potatoes from the pan and set them aside. In the same oil, fry the ladyfingers until they are cooked. Remove the ladyfingers from the pan and set them aside.
- In the same pan, add asafoetida, turmeric powder, coriander powder, and red chili powder. Mix well.
- Add the shallow fried potatoes and ladyfingers to the pan, and add salt. Mix everything together.
- Cook the aloo bhindi on low heat for 5 to 7 minutes, covered.
- Turn off the heat.
- Serve the delicious aloo bhindi vegetable with roti or any bread of your choice.
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About Me
Deepanshu Thakral
A digital marketer with a passion for food blogging and cooking, blending creativity with culinary skills to share delicious recipes and food experiences