Aloo Bhindi , How to make Aloo Bhindi Sabzi | Dry Aloo Bhindi

Aloo Bhindi , How to make Aloo Bhindi Sabzi | Dry Aloo Bhindi could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. One portion of this dish contains around 6g of protein, 15g of fat, and a total of 253 calories. For $1.08 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 3. It is brought to you by Veg Recipes of India. It works well as a side dish. Head to the store and pick up potato, to), onion, and a few other things to make it today. 266 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns an excellent spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Aloo Bhindi, bhindi bhaji or bhindi sabzi , how to make bhindi bhaji, and bhindi nariyal sabzi or okra coconut curry | bhindi s.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

rinse and dry the bhindi/okra with a kitchen towel. you can also let them dry naturally. cut the bhindi into 1 inch pieces.peel and cube the aloo/potatoes. make smaller pieces as they will be quick to fry.heat oil in a kadai or pan.first add the aloos and fry them till they become opaque, change color and become crisp and are cooked completely. remove and drain on paper towels.in the same oil, add the chopped okra/bhindi and fry till the all the bhindi pieces are cooked completely. drain the fried bhindi on paper towels to remove excess oil.in the same oil, add the onions and saute till translucent or light brown.add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.now add the tomatoes and saute till the tomatoes become soft and pulpy.add all the spice powders except garam masala and dry mango powder and saute and the oil starts to leaves the sides of the mixture.add the fried aloos/potatoes and bhindi/okra.stir gently till the whole masala mixture coats both the aloo and bhindi.stir and saute for 1-2 minutes. add the garam masala powder and dry mango powder. stir and saute for a minute.lastly add the crushed kasuri methi and saute aloo bhindi sabzi for a minute more.serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or a plain raita.

 

Step by step:

1. rinse and dry the bhindi/okra with a kitchen towel. you can also let them dry naturally. cut the bhindi into 1 inch pieces.peel and cube the aloo/potatoes. make smaller pieces as they will be quick to fry.heat oil in a kadai or pan.first add the aloos and fry them till they become opaque, change color and become crisp and are cooked completely. remove and drain on paper towels.in the same oil, add the chopped okra/bhindi and fry till the all the bhindi pieces are cooked completely. drain the fried bhindi on paper towels to remove excess oil.in the same oil, add the onions and saute till translucent or light brown.add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.now add the tomatoes and saute till the tomatoes become soft and pulpy.add all the spice powders except garam masala and dry mango powder and saute and the oil starts to leaves the sides of the mixture.add the fried aloos/potatoes and bhindi/okra.stir gently till the whole masala mixture coats both the aloo and bhindi.stir and saute for 1-2 minutes. add the garam masala powder and dry mango powder. stir and saute for a minute.lastly add the crushed kasuri methi and saute aloo bhindi sabzi for a minute more.serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or a plain raita.

Nutrition Information:

covered percent of daily need