Bhindi aloo fry

Name: Bhindi aloo fry
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 250 gms Bhindi /okra; 2 medium size potatoes /aloo; 2 tablespoon besan / chickpea flour; 1 tablespoon rice flour; 1 teaspoon turmeric powder; 1 teaspoon Red chilli powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon fennel seeds powder; 1 teaspoon dry mango powder; Pinch hing; as per taste Salt; 1 tablespoon oil; 1 tablespoon Kasuri methi; Handful fresh Coriander leaves

Kavita Ns @food_ish

Mumbai

#boxweek17 #bhindi #aloo
A simple yet tasty bhindi aloo that is full of flavours with very less oil.

Kavita Ns @food_ish

Mumbai

#boxweek17 #bhindi #aloo
A simple yet tasty bhindi aloo that is full of flavours with very less oil.

Saved

Ingredients

20 minutes

4 people

250 gmsBhindi /okra
2medium size potatoes /aloo
2 tablespoonbesan / chickpea flour
1 tablespoonrice flour
1 teaspoonturmeric powder
1 teaspoonRed chilli powder
1 teaspooncoriander powder
1 teaspooncumin powder
1 teaspoonfennel seeds powder
1 teaspoondry mango powder
Pinchhing
as per taste Salt
1 tablespoonoil
1 tablespoonKasuri methi
Handfulfresh Coriander leaves

Saved

Steps

20 minutes

1

Wash and pat dry the bhindi. Cut into 2 pieces each and cut each piece length wise.
Wash and peel the potatoes. Cut them into slices
2

Add all the spices (except hing and dry mango powder), besan and rice flour to the bhindi and aloo and mix together well.
3

Heat oil in a pan. Add hing and then add the bhindi and aloo. Don't keep mixing them too many times.
Let it cook for 2 minutes and then flip and mix again.

Dahi wali Bhindi
4

Once the aloo is cooked well, add kasuri methi, dry mango powder and mix.
Garnish with some coriander leaves and serve.

Bhindi do pyaza

Linked Recipes

Saved

Cooksnaps

Saved

Kavita Ns @food_ish

on July 29, 2021 06:26

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.