ALOO BHINDI

Updated: Jul 23, 2020

INGREDIENTS

FOR ROASTING:

  • 2 TBSP OIL

  • 2 ALOO, SLICED

  • 10 BHINDI / OKRA, CHOPPED

FOR SABZI:

  • 3 TSP OIL

  • 1 TSP CUMIN / JEERA

  • ½ ONION, SLICED

  • 1 TSP GINGER GARLIC PASTE

  • ¼ TSP TURMERIC

  • 1 TSP KASHMIRI RED CHILLI POWDER

  • ¼ TSP CUMIN POWDER

  • 1 TSP CORIANDER POWDER

  • 1 TSP AAMCHUR / DRY MANGO POWDER

  • ¼ TSP GARAM MASALA

  • ½ TSP SALT

  • 1 TSP KASURI METHI, CRUSHED

INSTRUCTIONS

1. FIRSTLY, IN A LARGE KADAI HEAT 2 TBSP OIL AND ROAST 2 POTATO.

2. ROAST ON MEDIUM FLAME UNTIL IT TURNS GOLDEN AND CRISP.

3. KEEP THE ROASTED POTATO ASIDE.

4. NOW IN THE SAME OIL, ADD IN BHINDI.

5. ROAST ON MEDIUM FLAME WITHOUT BURNING.

6. NOW KEEP THE CRISPY BHINDI ASIDE.

7. IN THE SAME KADAI HEAT 3 TSP OIL AND SAUTE 1 TSP CUMIN UNTIL IT TURNS AROMATIC.

8. ADD IN ½ ONION, 1 TSP GINGER GARLIC PASTE AND SAUTE WELL.

9. SAUTE UNTIL IT TURNS GOLDEN BROWN.

10. KEEPING THE FLAME ON LOW, ADD ¼ TSP TURMERIC, 1 TSP CHILLI POWDER, ¼ TSP CUMIN POWDER, 1 TSP CORIANDER POWDER, 1 TSP AAMCHUR, ¼ TSP GARAM MASALA AND ½ TSP SALT.

11. SAUTE ON LOW FLAME UNTIL IT TURNS AROMATIC.

12. ADD IN ROASTED ALOO AND BHINDI.

13. MIX WELL MAKING SURE ALL THE SPICES ARE WELL COATED.

14. NOW ADD 1 TSP KASURI METHI AND MIX GENTLY.

15. FINALLY, ALOO BHINDI RECIPE TASTES GREAT AS A SIDE DISH WITH ROTI OR RICE.

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