Aloo bhindi

Aloo bhindi fry is a simple North Indian style stir fry recipe made with okra and potatoes. It's a vegan and gluten-free dish that is gently flavored with Indian spices and can be served in any Indian meal.

Course Main Course

Cuisine Indian, North Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 136kcal

Author Vandana Chauhan

Equipment

1 Cooking pot

Ingredients

500 grams okra chopped
1 large potato chopped into small cubes
1-2 green chilies finely chopped
½ teaspoon cumin seeds
½ tablespoon coriander powder
½ teaspoon red chili powder adjust to taste
¼ teaspoon turmeric powder
½ teaspoon dried mango powder adjust to taste
1.5 tablespoons mustard oil/ any cooking oil of your choice
Salt to taste

Instructions

Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter.
Add potato cubes and cook for 5-6 minutes or until they start turning brown from the outside. Keep stirring in between.
Add chopped okra and green chilies. Mix and cook uncovered for around 12-15 minutes. Gently stir 2-3 times in between.
Once the okra is nicely cooked, push the okra and potato cubes towards the corner to create some space in the center. Put turmeric powder, red chili powder, and coriander powder in that space and saute them for a few seconds.
Add salt and mix everything.
Cook for another 2-3 minutes and then switch off the stove.
Finally, add amchoor powder (dried mango powder) and mix.

Notes

Cut potatoes into small pieces, they will get cooked faster.
Always cook okra in a heavy-bottomed pan.
Wash okra in advance to ensure that they are completely dry when you cook them otherwise they will turn slimy.
Don't stir okra too much, it breaks very easily. Also, stirring too much makes them slimy.
Don't add powdered spices and salt until the okra is completely cooked.
More recipe tips and tricks are given within the post above, please follow them to make this dish.

Nutrition