Aloo Bhindi (Quick Spicy Potatoes and Okra) Vegetarian Recipe
Do you love okra (bhindi)? Do you love potatoes (aloo)? Are you looking for a quick and new way to prepare it? Then Aloo Bhindi is the delightful spicy dish you're looking for. Common to India, particularly northern India/Punjab, its a well-loved part of vegetarian diets and is usually served with dal and eaten with roti or rice. It can easily be prepared in as little as 15 minutes. Give it a try!
2 cups fresh or frozen okra cut into 1" pieces
2 small or one large potato cut into thin 1" pieces
1 small onion
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp garam masala
1/4 tsp hing (asafoedita)*
1/2 tsp mango powder*
1/4 to 1/2 tsp red chili powder
1/2 tsp salt minimum
*these are not commonly found in american markets and can be omitted although they add a tang to the dish.
Heat the oil in a small wok (khadia) or skillet and add the cumin seeds. Test the readiness of the oil by dropping one seed. If it sizzles immediately, add the rest of the seeds and fry until browned.
Next, add the onion and chilis. When onions are browned, add the spices (except for the salt), okra and potato slices and toss them all together. Add the salt LAST. This is important because it will draw the natural juices from the okra and potatoes and will allow them to cook in their own steam. This keeps the okra from becoming slimy.
Cover and let cook on low heat. Stir occasionally, but not too often so you don't let off too much steam. Within about 10 to 15 minutes the okra should be shrunken, slightly browned and the potatoes soft. Remove from heat and serve.
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