I generally require 3/4kg of bhindi for four of us. This time I used up some for sambar, and what was left would not have been enough. This led me to make my SIL’s signature dish – aloo bhindi. This preparation is a rarity. I probably make it once a year as it consumes a lot of oil, and made too often, it will definitely oodles to one’s frame. But it tastes so good, most people indulge themselves quite forgivingly once they taste it.
The combination of potato and ladyfinger is something I never came across until I came to Mumbai, and believe me – they make a sweet tango!
Recipe: Aloo-bhindi | Potato and okra roast
Ladyfingers | Okra | Bhindi, washed, patted dry and cut into 1″ long pieces – 1/2 kg.
Potatoes, peeled and cut into long, fat wedges – 2, medium sized
Onion, chopped fine – 1 big
Tomatoes, chopped fine – 2 medium sized
Turmeric powder – 1/2 tsp.
Red chilli powder – 1/2 tsp.
Dry mango powder – A pinch
Coriander powder – 1/4 tsp.
Oil – To deep fry and temper
Jeera – 1 tsp.
2 tbsp. of Coriander leaves chopped rough
1. Deep fry okra till done. Set aside to blot on tissue papers and do the same with potatoes.
2. Pour off most of the oil and heat a tbsp. Temper with cumin seeds (jeera).
3. Add onions and saute to transparent. Add tomatoes and a little salt and fry till juices ooze.
4. Add the drained okra and potatoes, and mix well adding the powders and adjusting the salt. If the okra or potatoes taste a little raw, now is the time to cover and cook for another 5 minutes.
Garnish and serve with rotis, or rice and gravy