Aloo Bhindi Dry

Name: Aloo Bhindi Dry
Cuisine: Indian
Ingredients: 1 Large size Potato (Peeled and Cubed); 250 gms Okra (Bhindi) :; 1 Medium size Onion Chopped fine; 2 Medium size Tomatoes Chopped fine; 1 tsp Ginger Garlic Paste :; 1/2 tsp Cumin (Jeera) powder :; 1 tsp Coriander (Dhanya) powder :; 1/2 tsp Turmeric (Haldi) powder :; 1/2 tsp Red Chilli (Lal Mirch) powder :; 1/2 tsp Garam Masala :; 1/2 tsp Dry Mango (Aamchoor) powder :; 1/4 tsp Kasoori Methi : Crushed; 1 pinch Asafoetida (Hing) powder :; 3 Tbsp Oil :; Salt: As per taste

Sanju @COOK_2608S

Mumbai, Maharashtra, India

Aloo Bhindi Dry

Sanju @COOK_2608S

Mumbai, Maharashtra, India

Saved

Ingredients

1Large size Potato (Peeled and Cubed)
250 gmsOkra (Bhindi) :
1Medium size Onion Chopped fine
2Medium size Tomatoes Chopped fine
1 tspGinger Garlic Paste :
1/2 tspCumin (Jeera) powder :
1 tspCoriander (Dhanya) powder :
1/2 tspTurmeric (Haldi) powder :
1/2 tspRed Chilli (Lal Mirch) powder :
1/2 tspGaram Masala :
1/2 tspDry Mango (Aamchoor) powder :
1/4 tspKasoori Methi : Crushed
1 pinchAsafoetida (Hing) powder :
3 TbspOil :
Salt: As per taste

Saved

Steps

1

Rinse well & Dry Bhindi with fresh cloth, barring it's crown aside, cut bhindi in size of 1 inch.
2

Peel & cut the potato in cubes (smaller size helps it quick enough in cooking).
3

Fry small pieces of cubed potato till they turn colour, get crisp and cooked well, remove them and keep aside.
4

Fry chopped all the 1" Bhindi till all are cooked properly and keep them separately.
5

Add little oil if needed, add onion and saute till it turns light brown in colour.
6

Add Ginger garlic paste and saute till it's smell goes away.
7

Now add Tomatoes and saute till it gets pulpy and soft.
8

Now add Cumin powder, Turmeric powder, Red Chilli powder, Coriander powder and pinch of Hing, Mix it well and saute till oil begins to settle at side of masala.
9

Add Fried Potato and Bhindi pieces and Stir and saute it softly till masala mixture coats it fully.
10

Add Dry Mango powder & Garam Masala, saute it for a minute. Finally add Kasoori methi and saute it for a minute more, if needed garnish with fresh green coriander leaves and eat well with hot parathas or fulkaa chappaties.