Aloo Bhindi Fry
Elevate your everyday meal with the irresistible flavors of Aloo Bhindi Fry, a vibrant Indian stir-fry featuring tender potatoes and crisp, pan-fried okra. Perfectly spiced with a blend of cumin, mustard seeds, turmeric, and red chili powder, this quick and easy recipe comes together in just 40 minutes, making it an ideal side dish for busy weeknights. The addition of tangy lemon juice and fresh cilantro brings a burst of freshness to this homestyle favorite, which pairs beautifully with steamed rice or warm roti. With its combination of earthy vegetables and aromatic spices, this dish is a must-try for lovers of authentic vegetarian Indian cuisine.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 250 grams Okra (Bhindi)
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Asafoetida (Hing)
- 2 small Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro (Coriander leaves)
Instructions
Start by washing the potatoes and okra thoroughly under running water.
Peel the potatoes and cut them into small cubes. Set aside in a bowl of water to prevent browning.
Pat the okra dry using a kitchen towel to remove any moisture. Cut off the tops and tips, and slice them into 1-inch long pieces.
Heat 3 tablespoons of oil in a large pan over medium heat.
Once the oil is hot, add 1 teaspoon of cumin seeds and 0.5 teaspoon of mustard seeds. Allow them to splutter.
Add 0.5 teaspoon of asafoetida and 2 slit green chilies to the pan. Sauté for a few seconds until fragrant.
Drain the potatoes and add them to the pan. Stir them well to coat with the spices.
Add 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Mix well.
Cover the pan with a lid and let the potatoes cook on low-medium heat until they are half-cooked, about 10 minutes. Stir occasionally to prevent sticking.
Now, add the sliced okra to the pan. Mix gently to combine with the potatoes and spices.
Cover again and cook for another 10-12 minutes, stirring occasionally, until the potatoes and okra are cooked thoroughly and tender.
Remove the lid and increase the heat to medium-high. Sauté for a few minutes to evaporate any excess moisture, ensuring the vegetables are fried lightly.
Turn off the heat and add 1 tablespoon of lemon juice. Mix well.
Garnish with 2 tablespoons of freshly chopped cilantro before serving.
Serve hot as a side dish with steamed rice or Indian bread like roti or chapati.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
