Aloo Bhindi Recipe. A healthy and delicious dry subzi made with potatoes, bhindi and simple Indian spices.
Aloo Bhindi is Gj’s favorite subzi and I make it at least once in two weeks. He likes bhindi so much. Whenever I get fresh bhindi, I buy them and make bhindi dishes like Bhindi Rice, Vendakkai Poriyal, and Vendakkai Mor Kuzhambu. Three days back, I made Aloo Bhindi and it turned out to be a blockbuster. My family loved it.
Aloo Bhindi is very easy to make. It goes well with Rotis and a side to steamed rice. Gj’s likes to have Aloo Bhindi with Curd Rice. That is his favorite combo.
Make sure you fry bhindi and aloo until they turn crispy. If you add bhindi directly without frying, it will make the dish little soggy.
Though aloo and bhindi are two different veggies, they go well together in this Aloo Bhindi recipe. Try this simple recipe and you will love it.
Preparation Time. 15 minutes
Cook Time. 20 minutes
Recipe Cuisine. North Indian, Punjabi
Recipe Category. Sidedish
Potato/Aloo (Cubed, Boiled) – 1/2 cup
Ladies Finger/Okra/Bhindi – 1 cup
Onion/Pyaz (Finely Chopped) – 1/2 cup
Tomato (Finely Chopped) – 1/2 cup
Ginger Garlic Paste – 1/2 teaspoon
Red Chilli Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1/2 teaspoon
Amchur Powder/Dry Mango Powder – 1/2 teaspoon
Coriander Leaves – 2 tablespoon
Oil – 2 tablespoon
Salt – as required
Oil – 1 and 1/2 teaspoon
Cumin Seeds/Jeera – 1/2 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Wash the bhindi well and spread them on a plate until the moisture goes off. Trim the edges of bhindi and chop them into bit size pieces.
Heat two tablespoon of oil and fry bhindi in low flame till it shrinks in size and the stickiness is reduced. Remove bhindi from flame and drain it in a tissue paper. In the same pan without adding oil, add potato cubes and fry until golden brown. Remove potatoes from flame and set it aside.
2. Heat 1 and 1/2 teaspoon of oil and let the cumin seeds sizzle. Add finely chopped onions and fry for two minutes.
3. Then add ginger garlic paste and fry until onions turn transparent. Add chopped tomatoes and saute until they become mushy.
4. Then add red chilli powder, coriander powder, garam masala powder, and salt. Cook for about two minutes and then sprinkle little water. Stir well until the oil starts leaving the sides of the mixture.
5. Once the raw smell of the masala powders go away, add the fried potatoes and bhindi. Stir well until the masala coats potato and bhindi well. Finally add amchur powder, stir well, and sprinkle coriander leaves on top.
Now, Aloo Bhindi is ready! Serve with steamed rice or Rotis.