Aloo Bindi Fry
Experience the irresistible flavors of **Aloo Bindi Fry**, a classic Indian stir-fry featuring tender okra (bindi) and golden potatoes (aloo) cooked to perfection with aromatic spices like cumin, mustard seeds, turmeric, and garam masala. This quick and easy recipe, ready in under 45 minutes, delivers a delightful balance of crisp textures and bold, earthy flavors. Perfect as a comforting side dish or a light main served with roti, paratha, or steamed rice, this vegan and gluten-free dish is elevated with a vibrant garnish of fresh cilantro. Whether you're seeking a healthy, flavorful meal or a crowd-pleasing accompaniment, Aloo Bindi Fry is sure to shine on your table!
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Recipe Information
Ingredients
- 250 grams Okra (Bindi)
- 2 medium Potatoes (Aloo)
- 4 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Salt
- 0.5 teaspoon Garam Masala
- 2 tablespoons Cilantro (Coriander Leaves)
Instructions
Wash the okra thoroughly and dry them with a kitchen towel to remove any moisture. Cut the okra into 1-inch pieces.
Peel the potatoes and cut them into small cubes, approximately the same size as the okra pieces.
Heat 4 tablespoons of oil in a non-stick or heavy-bottomed pan over medium heat.
Add mustard seeds and cumin seeds to the hot oil. Let them splutter for a few seconds.
Add turmeric powder to the oil and immediately add the cubed potatoes. Stir well to coat the potato pieces with turmeric.
Cover the pan with a lid and cook the potatoes for about 5-7 minutes, stirring occasionally until they are partially cooked.
Add the chopped okra to the potatoes. Stir everything gently to mix the okra evenly with the potatoes.
Sprinkle red chili powder, coriander powder, and salt over the mixture. Stir well to ensure the spices coat the vegetables evenly.
Cook uncovered on medium heat for 10-12 more minutes, stirring occasionally, until the okra and potatoes are fully cooked and slightly crispy.
Add garam masala and mix it gently into the vegetables in the last couple of minutes of cooking.
Turn off the heat and garnish the aloo bindi fry with freshly chopped cilantro.
Serve hot with roti, paratha, or as a side with rice and dal.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 545 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.
