Aloo Bhindi Masala

Step by step procedure to prepare a simple and tasty side-dish for roti/chapathi - Aloo Bhindi Masala.  Bhindi is my favourite vegetable, I am so delighted to post my first bhindi recipe. For this masala, we are shallow frying potato and okra (Ladies Finger) and putting it together with the spicy and creamy tomato and onion paste to make a delicious gravy. This masala goes as best sides for roti/chapathi/naan and also tastes good with rice. Now we will see how to prepare Aloo Bhindi Masala.

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Preparation time: 10 min
Cooking time: 40 min
Serves: 2
Category: Side-dish
Recipe by Vidhya

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Ingredients

To Fry

Bhindi/okra/ladies finger - 200 grams chopped

Aloo/Potato - 2-3 Medium sized chopped lengthwise

Oil - 2 tablespoon

To Blend

Tomato - 2 Medium sized

Onion - 1 large 

Garlic - 1 or 2 pods

Ginger - 1 inch

Green chilli - 1

Other Ingredients

Turmeric powder - a generous pinch

Chilli powder - 3/4 spoon

Garam masala powder - 1 spoon

Coriander powder - 1/2 spoon

Kasuri methi/dried fenugreek leaves - a pinch crushed

Salt - as per your taste

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Method

• In a kadai/pan, add a tablespoon of oil. When it is hot add the chopped okras. Fry it until the edges are slightly brown. Make sure the moisture is thoroughly removed and okras are fried nicely. It is not fried properly, it will make the gravy mushy. 
  
• Remove the fried okras from kadai and keep it aside.
  
• Now, in the same kadai, add a tablespoon of oil. When it is hot add chopped potatoes. Here, peel the potato's skin off before you chop it. you can chop it any pattern you want. 
  
• Fry it until it becomes golden brown in the edges. Remove it and set aside.
  
• In the meantime, you can chop the tomato, onion, ginger, chilli and garlic. Blend it to make a smooth paste using a blender.
  
• Again, in the same kadai, add the tomato onion paste, add a pinch of turmeric powder and allow it to cook. When it starts boiling add garam masala, coriander powder. chilli powder and salt. Give a stir and cook for less than a minute.
  
  
• Now add the fried bhindi and potato to the gravy and stir it gently. Bring the heat to low and cook for another 10 - 12 min, this allows the masala to get nicely blended with the vegetables.
  
• Lastly add the crushed kasuri methi and give a stir. Remove it from hot plate.
  
• Now the tasty Aloo Bhindi masala is ready to serve.
  

Note:

• Wash the okra, spread it on a towel or kitchen cloth and remove the moisture completely before cutting it.
• Do not add water to the gravy, especially after adding okra to it.