Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir fry)

Ingredients

• 500 grams okra/lady's finger cut into circular pieces

• 2 large boiled potatoes peeled and cubed

• 2 teaspoon cumin seeds

• 4 to 5 curry leaves

• 1/2 teaspoon asafoetida

• 2 teaspoon red chilli powder

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• salt to taste

• 2 tablespoons of oil

Directions for Aloo Bhindi Ki Sabzi Recipe (Spicy Potatoes and Lady's Finger Stir fry)

1. To prepare the Aloo for the dish

2. Heat a tablespoon of oil in a heavy bottom pan over medium heat. Add a teaspoon of cumin seeds, allow seeds to crackle. Add half the curry leaves, boiled and cubed potatoes along with salt, 1/2 teaspoon of turmeric powder. Stir to combine. Cover the pan with the lid and cook the potatoes for few minutes, stirring occasionally. Open the lid of the pan and add 1/2 teaspoon of coriander powder, red chilli powder, stir to combine. Simmer for a few more minutes and turn off the heat. Keep covered aside, while you cook the bhindi.

3. For the Bhindi

4. Heat oil in another heavy bottomed pan, add the remaining cumin seeds and allow seeds to crackle. Add the chopped bhindi, asafoetida and salt. Cover the pan (with lid slightly open) and allow the bhindi to simmer, stirring occasionally. Bhindi releases moisture when cooked covered and will get sticky. But after sometimes it will turn fine.

5. Once the bhindi is slightly tender, add 1/2 teaspoon of coriander powder and red chilli powder. Keep the pan slightly open and cook till bhindi is done. The bhindi will change its color to brown.

6. Once done, gently stir in the sauteed aloo into the bhindi and combine well. Cover the pan with the lid and simmer for another couple of minutes. Turn off the heat and allow the vegetable to rest in the pan, covered for another 3 to 4 minutes. This helps the vegetable to gain a little moisture and gather itself together.

7. Serve the delicious, simple to cook and quick to eat aloo bhindi ki sabzi with phulka's and kadhi