1

To begin making the Aloo Bhindi Sabzi Recipe, heat a tablespoon of oil in a heavy bottom pan over medium heat.

2

Add a teaspoon of cumin seeds, allow seeds to crackle. Add half the curry leaves, cut potatoes along with salt, 1/2 teaspoon of turmeric powder. Stir to combine.

3

Cover the pan with the lid and cook the potatoes for few minutes, stirring occasionally.

4

Open the lid of the pan and add 1/2 teaspoon of coriander powder, red chilli powder, stir to combine.

5

Simmer for a few more minutes and turn off the heat. Keep covered aside, while you cook the bhindi.

*For the Bhindi

1

Heat oil in another heavy bottomed pan, add the remaining cumin seeds and allow seeds to crackle.

2

Add the chopped bhindi, asafoetida and salt. Cover the pan (with lid slightly open) and allow the bhindi to simmer, stirring occasionally.

3

Bhindi releases moisture when cooked covered and will get sticky. But after sometimes it will turn fine.

4

Once the bhindi is slightly tender, add  the turmeric powder, 1/2 teaspoon of coriander powder and red chilli powder.

5

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.

7

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.

8

Serve this Aloo Bhindi Sabzi along with Phulkas or South Indian Style meal along with Steamed Rice, Beetroot Sambar and a big dollop of Ghee.