Aloo Bhindi (Okra with Potatoes)
Here is a recipe for Indian Gujarati Style Okra with Potatoes. This is a family favourite and we make it in our place at least once a week. It goes very well with Indian whole wheat breads like phulkas and rotis or with rice and dal. Minimal spices are needed in this dish. You can cook it in under 15 minutes. Perfect for those busy weekday dinners. Okra (ladyfinger) is high in dietary fibre. It lowers cholesterol and is good for diabetes. This vegetable contains potassium, Vitamin B, Vitamin C, folic acid and calcium. https://www.youtube.com/watch?v=FQuP7N19GBM
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
  • 1 lb. fresh okra/bhindi (about 1/2 kg.)
  • 2 medium potatoes
  • 1 tsp. salt (or to taste)
  • 1 tsp. turmeric
  • 1 tsp. red chilli pd.
  • 1/4 tsp. asafotida (hing)
  • 3 to 4 tbsp. oil
  • 1 tsp. mustard seeds
Instructions
  1. Wash and clean okra (bhindi). Remove the tops and ends and cut them into thin rounds.
  2. Peel and cut potatoes into small cubes.
  3. Take a heavy bottom pan or non stick pan and add oil to it.
  4. When the oil heats, add mustard seeds. When the seeds splutter, add in the potatoes and okra and turn until the oil coats the vegetables.
  5. Keep frying until the okra lose some of its stickiness (about 10 minutes or so).
  6. When the potatoes turn a golden brown and the okra stops sticking to the pan, add salt, turmeric, chilli pd. and asafoetida. Fry this more about 5 minutes or so. Adjust seasoning if needed.
Recipe Notes

There is no need to add any water for cooking the okras. But depending on the quantity of okra, add more or less oil and the cooking times will vary. Also this recipe calls for the Indian dark green coloured okra. The Chinese okra are a lighter pale green in colour and more sticky as it cooks.