Aloo bhindi is a simple vegan and gluten-free Indian recipe. Made with potatoes and okra, this slime free okra dish is one of the simplest yet yummiest recipes.
Aloo bhindi-a simple vegan and gluten-free recipe from my childhood. Made with potatoes and okra, this dish is one of the simplest recipes from my mother’s kitchen but loved by everyone in the family.
A lot of people can’t imagine cooking okra with potatoes and I understood this after reading a forwarded joke on WhatsApp about the combination of these two vegetables. Though I don’t remember the joke, it ended with the explanation of why potatoes are never used in an okra recipe.
I don’t know from where the person who created that joke got this idea from as I don’t find anything weird about the combination of okra and potatoes. In fact, adding potatoes to okra helps in absorbing the slime which makes it taste even better.
As kids, my sister and I used to love carrying Aloo bhindi with paratha in our school tiffin box. Our mother must be very happy with our choice as its very easy to make and gets ready within 30 minutes.
How to serve
- Aloo Bhindi can be served with any Indian flatbread like roti or paratha. It can also be served as a side dish with rice and dal.
- I love having this stir-fried okra as a side dish with curd rice.
- It can be served for any meal of the day be it breakfast, lunch, or dinner.
Tips and Tricks
- Make sure to wash the okra in advance and ensure it’s completely dry when you are cooking it.
- Cut equal-sized pieces of okra and potatoes.
- Before adding the okra make sure the potatoes are almost cooked.
- Don’t add spices in the beginning otherwise, they will burn. Add only once okra is almost cooked i.e. around 5 minutes before switching off the gas.
- Instead of stirring okra with a spatula try stirring it by moving the pan. This also helps in making it slime free.
- Dried mango powder gives a very nice tangy taste to this dish. If you don’t have that add some lime juice after switching off the gas.
More easy okra recipes (slime-free)
Okra season is almost over so I am trying to eat as much okra as possible before it disappears from the market because it’s one of my favorite vegetables. If you have missed my other okra recipes, you can check them below:
Simple Indian vegetarian recipes
If you also want to try your hands on simple Indian vegetarian recipes then start with the following easy recipes:
We recently came back from a long trip to Vietnam and Cambodia. Though we loved the food there, by the end of our trip we started craving a simple home-cooked Indian meal. Bhindi (okra) and yellow dal with some rice or roti was something that I was missing the most. So, Aloo bhindi was the first dish that I cooked after reaching home.
No matter how great the food is at restaurants, nothing can beat a simple home-cooked meal.
If you try this recipe and like it then please don’t miss to rate it in the comments section below.
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Step by step photo instructions
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How to make Aloo Bhindi?
Aloo bhindi
Ingredients
- 2.5 cups chopped okra remove the head and tail and make medium-sized pieces.
- 1 medium-sized potato chopped into small cubes
- 1-2 finely chopped green chilies
- 1/2 teaspoon cumin seeds
- 1/2 tbsp dried mango powder
- 1/2 tbsp coriander powder
- 1/2 teaspoon red chili powder optional
- 1/4 teaspoon turmeric powder
- 1.5 tbsp mustard oil/ any cooking oil of your choice
- Salt as per taste
Instructions
- Heat oil in a heavy-bottomed pan and add cumin seeds to it. When the seeds start spluttering add potato cubes and stir fry until they start turning brown and are around 90% cooked.
- Add chopped okra and green chilies. Stir fry for around 10-12 minutes.
- Add all the spices, mix well, and cook for another 4-5 minutes. Keep stirring in between. Once the okra is cooked and becomes slime free switch off the gas.
- Serve with roti/ paratha or rice and dal.
Notes
- Always cook okra in a heavy-bottomed pan.
- Wash okra in advance to ensure they are completely dry when you cook them otherwise they will turn slimy.
- Add salt only when okra is almost cooked.
Nutrition
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