Wednesday, July 13, 2011

Bhindi Aaloo

The staple food  in every Indian home is Bhindi Aloo with  Raita and hot Phulka., makes it a complete meal. You can also make this as a accompaniment to any Pulses or Cereals.

1/2 kg Ladyfinger (Okra/Bhindi)
1 medium sized Potato
1 medium sized Onion (Julienned)
2 Green Chilies
1 tsp Ginger Paste
1 tsp Cumin Seeds
2 whole Red Chilies
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Mango Powder (amchur)
1 tsp Red Chilly Powder
Salt to taste
1 tsp Lime Juice
Fresh Coriander Leaves
Oil to fry


  • Wash the bhindi,(Ladyfinger) cut the tails apart.
  • Chop them in round shape.
  • Peel the potato, chop them in cubes. Keep it aside.
  • Heat oil in a kadahi for frying the bhindi  (Ladyfinger) and the potato.
  • First fry the bhindi  (Ladyfinger) till it becomes tender. Remove it from the kadahi on a tissue paper to strain the excess oil.
  • Then fry the potatoes. Cover the lid as the potatoes will take a little more time than the bhindi.(Ladyfinger) 
  • Now remove this also on a tissue paper.
  • Remove the excess oil from the pan.
  • Now in the same kadahi put in the cumin seeds + whole red chillies.
  • When it stops to clutter, add in the julienned onions in it along with green chillies and ginger paste.
  • When it is cooked add in the masalas (turmeric powder + cumin powder + mango powder + red chilly powder+ coriander powder + salt)
  • Mix them all well.
  • Now add in the fried bhindi(Ladyfinger)  and potatoes. Mix all this well.
  • Sprinkle the lime juice. mix it well.
  • Add in the freshly chopped coriander.
  • To remove the excess oil, gather all the vegetables on one side of the kadahi. oil will gather on the other side.
  • Remove serve hot.

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