Are you in search of a tantalizing vegan recipe that can be packed for your lunch box? If yes, our delectable ‘Aloo Bhindi Fry’ will not only satisfy your cravings but also leave you wanting more.
This mouth-watering dish features a perfect blend of crispy potatoes and succulent okra/lady finger, sautéed to perfection with aromatic spices.
Whether you’re a vegan foodie or just looking to incorporate more plant-based meals into your diet, this recipe is a winner.
Different regions of India prepare it in a variety of ways; feel free to make your own alterations to the procedure to suit your taste. I like to make this dish with boiled potatoes and onions. Tomatoes aren’t necessary for this recipe because you may use dry mango powder instead. Although I have used tomatoes to make this dish, feel free to skip. Because I believe that a good aloo bhindi should have a tangy punch, I usually include tomatoes/amchur powder as one of the ingredients.
Each bite offers a delightful crunch and a burst of deliciousness that will keep you coming back for seconds. And the best part? It’s super easy to make! Get ready to experience the magic of Aloo Bhindi Fry!
A pan fry recipe made with okra and potatoes, is a vegan and gluten-free dish that is delicately seasoned with Indian flavors and can be served in any Indian lunch/dinner.
Ingredients
Okra – Fresh tender Okra
Potato – Use boiled potatoes
Tomato – 2 small/medium tomatoes to give sourness to the dish
Onion – Use two types of onions (thin sliced onion and diced onion). Diced onion should be used after cooking is 80% completed.
Spices and cooking oil – ½ tsp Turmeric powder, 1 tbsp coriander powder, 1/2 tsp red chilli powder
Cumin seeds
Green chillies
Step-by-step instructions to prepare Aloo Bhindi Fry
Step 1: In a pan, heat the oil. Add cumin seeds and allow them to splutter, then add chopped green chillies.
Step 2: Add sliced onions to it and sauté it for a while until translucent.
Step 3: Add the roughly chopped boiled potatoes and fry for 4-5 minutes on all sides. Continue to stir in between.
Step 4: Add chopped tomatoes and then add salt to it. Stir the mixture for 2-3 minutes.
Step 5: Add chopped Okra to the pan and then add turmeric powder, red chili powder, and coriander powder.
Step 6: Combine all ingredients and cook uncovered for 10-12 minutes. Stir gently 2-3 times to ensure it is not scorching.
Step 7: Now add diced onions to the pan. You need to just let them cooked until it is translucent.
Step 8: Once aloo bhindi is properly cooked, turn off the stove. Your dish is now ready to go on serving plate.
Tips for making the perfect Aloo Bhindi Fry
Cut the okra and potatoes into equal-sized pieces.
Always buy fresh, tender, and young okra pods. Avoid buying stringy or ripe okra.
Make sure to wash the okra ahead of time and ensure it’s completely dry before cooking. This will help the dish in not becoming sticky.
Before adding the potatoes, add some sliced onion and sauté for a few minutes. Also add diced onions when your dish is 60-70% cooked. It will give a nice texture and flavor to the dish.
Make sure the potatoes are half done before adding the okra. I would recommend using boiled/half boiled potatoes.
For a tangy punch, use tomatoes. If you do not want to add tomatoes, use dry mango powder in the end. You may also squeeze some lime juice if you don’t have dry mango powder.
Variations of Aloo Bhindi Fry
- To add sourness to this recipe, omit the tomatoes and replace them with amchur powder.
- To give this dish a South Indian flavour, add curry leaves.
- Use diced raw potatoes instead of boiled ones, but it will increase the cooking time.
Serving suggestions for Aloo Bhindi Fry
Aloo bhindi pairs well with Indian flatbread such as roti or paratha. It also goes well with plain yoghurt or raita on the side.
Aloo bhindi can be served as a side dish with khichdi or dal-rice along with cucumber salad.
Aloo Bhindi Fry
Ingredients
- 250 g okra fresh okra
- 2 potato boiled potatoes
- 2 tomato medium sized
- onion
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ½ tsp red chilli powder
- 1 tsp cumin seeds
- 3 green chillies
Instructions
- In a pan, heat the oil.
- Add cumin seeds and allow them to splutter, then add chopped green chillies.
- Add sliced onions to it and sauté it for a while until translucent.
- Add the roughly chopped boiled potatoes and fry for 4-5 minutes on all sides. Continue to stir in between.
- Add chopped tomatoes and then add salt to it. Stir the mixture for 2-3 minutes.
- Add chopped Okra to the pan and then add turmeric powder, red chili powder, and coriander powder.
- Combine all ingredients and cook uncovered for 10-12 minutes. Stir gently 2-3 times to ensure it is not scorching.
- Now add diced onions to the pan. You need to just let them cooked until it is translucent.
- Once aloo bhindi is properly cooked, turn off the stove. Your dish is now ready to go on serving plate.
Storage Instruction
Allow leftover aloo bhindi to come to room temperature before transferring to an airtight container. It can be refrigerated for 1-2 days.
FAQ
How do you know when bhindi is cooked?
Once bhindi is soft and no longer crunchy, it is cooked.
Is it possible to make this dish with frozen okra?
Though not the ideal option for this meal, frozen okra can be used to create aloo bhindi fry if fresh okra is unavailable.
General QnA
How can we retain green color of bhindi?
It is important not to overcook the bhindi. Okra should also be cooked uncovered. You can also add a pinch of turmeric to keep the okra green.
