Recipes

Aloo Bhindi


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

Ingredients:
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 powderΒ  – 1/2 tsp.
Dry mango powder – A pinch
Coriander powder – 1/4 tsp.
Oil – To deep fry and temper

Tempering:
Jeera – 1 tsp.

Garnishing:
2 tbsp. of Coriander leaves chopped rough

Method:
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

29 Comments

Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

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July 9, 2008
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29 Comments

  • Soma

    Hi Harini,

    I have made your alu-bhindi this week and it came out great. I even told my mother and mother-in law about it. It was great with daal and rice, as well as roti. Thanks for the wonderful recipe. I am a Bengali and we cook alu-bhindi with mustard seed paste. I’ll make it soon once I find good quality bhindi in the grocery store. If I take a picture, I’ll send it you.

    • Harini

      Thanks for trying out and giving me your feedback. Just started my day on a great note. πŸ™‚ And do let me know how you make it. I will try it too. If I post it I will make sure that you are credited for it too. πŸ™‚ I like the idea of the photograph.

  • RS

    Can we prepare this aloo bhindi one day ahead?

  • priya

    Thanks for sharing this recipe..my family loved it..specially my two year old who is picky eater… πŸ™‚

    • Harini

      Hey Priya, thanks for the feedback! You put a smile on my face just before I am going to retire to bed. I am glad about the fact that your little one liked it! Will tell my SIL about this. πŸ™‚

  • Omana

    The picture is very inviting. and the recipe is so easy.thanks!!

  • arunshanbhag.com

    bhindi is one of my favorites! M usually makeist stag; but will forward this to her and hope I catch her in a good mood and make this! :-))

    that bhindi in the first pic looks ‘live’ and ready to jump out … and into my mouth! πŸ™‚

    Arun

  • Aparna Inguva

    Hello sunshine, Thanks for dropping by. I am in luck! I have aaloo and leftover bhendi I am borrowing you recipe will soon post the pictures and send it.I love how green and lovely the bhendi look.

  • Madhuram

    The picture has come out very good. Even I make this regularly, it’s my husband’s favorite. I also use tindora instead of bhindi and do the same curry. That also tastes very good. As a matter of fact, I made the tinodra aloo curry today. For seasoning I add sambar powder, that gives a different taste. For the sourness I use tomato paste, instead of amchur powder.

  • TBC

    I never thought that aloo and bhindi could make a good combination until my husband introduced it to me. He makes this really well. I like your addition of amchur powder.

  • Sunshinemom

    Vaidehi, Vanamala, Jayashree – Thank U all!

  • Jayashree

    Lovely pic…..looks absolutely drool-worthy….

  • Vanamala

    Lovely photos…yummy curry..my all time fav bhindi

  • Vaidehi

    My all time favorite!! Bhendi .. and pics are so nice…

  • Sunshinemom

    Vani – Came to know your name through other ppl’s comments on your blog:) Nice name – and thanks!

    Veg. Platter – Bhindi seems to be the next most popular next to aloo:)

    Rajani – It must look appetizing to you more because of the diet..he he:)

    Padma – Thank U so much! Glad to meet a fellow aquarian:)

    Delhibelle – Thanks!

    Bharti – I know! I tasted deep fried ‘gavar’ of all the things and it tasted yum:)

  • Bharti

    Pretty picture! ANd I agree about fried bhindhis. Sindhis always deep fry their veggies before putting them in to a sauce. That’s how I ate my bhindis growing up! I only indulge when in this now, when mom or MIL come visit. It tastes so darned good!

  • delhibelle

    I also recently learned the combo of aloo & bhindi thru blogging, and now totally love it:)
    Yours looks good!

  • Padma

    Hey Sunshinemom, you too are an aquarian, mee too! You have a wonderful blog here, I am surprised why didn’t I pass this way b4. Thanks for ur wishes on my blog and leaving your valuable comments on my recipes.

    Blogrolling u!

  • Rajani

    I’ve been avoiding checking out blogs these days!!! your kind of post the reason reason why! it looks criminally yummy! we make aloo bhindi but no deep frying though! also I guess the amchur add. must be tasting great. will make a non fried version next week.

  • VEGETABLE PLATTER

    aloo bhimdi in my fav too .. can eat it any time .. the pic is sooo tempting

  • Illatharasi

    Good colours…. picture is perfect!!!

  • Sunshinemom

    JZ – I said they make a lovely couple:) I guess I was wrong there – I meant image grids..will mail you:)

    Suja – This is not Suma but Sunshinemom/Harini. Its quite fine if you liked the recipe though;)

    Uma – It seems to be found only in Mumbai! Thanks! Yes they did taste yum:)

    Cham – Amchoor to increase the tang:) I am sure you will love it as you are spicy girl!

    Sharmila – Yes! It gets done quick:)

  • Sharmila

    By the look of the fabulous pic this looks like a must try … have some bhindis too. πŸ™‚ And looks easy too.

  • Cham

    I too make with aloo, but never added dry mango, should be tasting good πŸ™‚

  • Uma

    never tried the combo of potato and okhra! Looks so delicious. Must have tasted great. Love the pic.

    • Nayantara

      The picture does look delicious & it is what prompted me to try the recipe. I added a little more of the spices you have used, but otherwise stuck to the recipe as is. Delicious! Thank you.

      • Harini

        Glad you liked the dish, Nayantara. πŸ™‚

  • Sujatha

    Wow, I’m drooling on your aloo bhindi.. I recently made a similar version.. Great recipe, Suma!

  • JZ @ Tasty treats

    wow, the pciture of alu bhindi looks awesome. beautiful color combo! πŸ™‚

    abt ur question abt the template on my crescent rolls, i actually didnt get what u r talking abt…do let me know what u meant and i wud be happy to anwser!! πŸ™‚

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