Bhindi !!! My husband just loves it in any form. When I added aloo in bhindi he was on seventh sky. Aloo bhindi is traditional Punjabi recipe. In which we usually fry aloo and bhindi separately. Later on we toss in oil and spices.

Here I have posted my version of aloo bhindi which require less oil for cooking but also taste good. When I started cooking was unable to handle bhindi. My sabji used to get sticky. One of my friends suggested me to add 2 tbsp of curd in bhindi while cooking to prevent it from getting sticky. Another good thing is you can cover it and cook it which was next to impossible task for me.

But now a day I can cook perfect bhindi. So here I am sharing my version of Aloo Bhindi. So prepare this yummy and crispy aloo bhindi sabji with step by step recipe and enjoy you meal !!

If you love to try bhindi in various forms then must try onion okra ( pyazwali bhindi ) !!

Aloo_Bhindi

Step-by-Step Aloo Bhindi Recipe Recipe :

Step 1 : Rinse the bhindi or okra and pet dry them using kitchen towel. You can also let them to dry naturally. Chop the bhindi in 1 inch pieces. Keep it aside.

Aloo_Bhindi_1

Step 2 : Rinse and peel the potatoes. Cut them into small size cubes. Keep it aside.

Aloo_Bhindi_2

Step 3 : Make a paste of ginger and garlic in mortar pastel. Add red chili powder and mix it well. Keep it aside.

Aloo_Bhindi_2_1

Step 4 : Chop the tomatoes and keep it aside.

Step 5 : Heat the oil in a non stick pan.

Aloo_Bhindi_3

Step 6 : Add mustard seeds when oil is medium hot.

Aloo_Bhindi_4

Step 7 : When mustard seeds start to splutter, add cumin seeds.

Aloo_Bhindi_5

Step 8 : When cumin seeds start to crackle, add hing and turmeric powder.

Aloo_Bhindi_6

Step 9 : Immediately add chopped potatoes and half of the salt.

Aloo_Bhindi_7

Step 10 : Mix well. Cook till potatoes are about to cook. Add garlic ginger red chili paste.

Aloo_Bhindi_8

Step 11 : Saute for 30 seconds. Add bhindi, salt and coriander powder. Mix well.

Aloo_Bhindi_9

Step 12 : Add curd. Mix well.

Aloo_Bhindi_10

Step 13 : Cover the pan and cook till bhindi becomes tender. Stir in between.

Aloo_Bhindi_11

Step 14 : Add tomatoes. Mix well. Cook the aloo bhindi sabji till tomatoes become soft and bhindi get cooked completely.

Aloo_Bhindi_12

Step 15 : You can fry for some time to make crispy aloo bhindi sabji.

Aloo_Bhindi_13

Step 16 : Garnish with coriander leaves and serve warm aloo bhindi sabji with roti or parathas.

Note : When we add curd into sabji, you bhindi will not get sticky.

Another benefit is you can cover it and cook it in less amount of oil. So bhindi will get cooked in less time.

It is important to buy okra which is not old or limp or woody, too long or too dark green. 2-3 inch pods are the best.

Aloo Bhindi Sabji ( Bhinda Bataka Sabji )
 
Prep time
Cook time
Total time
 
Here I have posted my version of aloo bhindi which require less oil for cooking but also taste good.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
  • 250 gm bhindi / okra
  • 1 large potato ( 125 gm )
  • 1 medium size tomato ( optional )
  • 5 – 6 garlic cloves
  • ½ inch ginger
  • 2 tbsp curd
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of asafetida ( hing )
  • ¼ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 ½ tbsp oil
  • Salt according to taste ( approx. 1 – 1 ½ tsp )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Rinse the bhindi or okra and pet dry them using kitchen towel. You can also let them to dry naturally. Chop the bhindi in 1 inch pieces. Keep it aside.
  2. Rinse and peel the potatoes. Cut them into small size cubes. Keep it aside.
  3. Make a paste of ginger and garlic in mortar pastel. Add red chili powder and mix it well. Keep it aside.
  4. Chop the tomatoes and keep it aside.
  5. Heat the oil in a non stick pan.
  6. Add mustard seeds when oil is medium hot.
  7. When mustard seeds start to splutter, add cumin seeds.
  8. When cumin seeds start to crackle, add hing and turmeric powder.
  9. Immediately add chopped potatoes and half of the salt.
  10. Mix well. Cook till potatoes are about to cook. Add garlic ginger red chili paste.
  11. Saute for 30 seconds. Add bhindi, salt and coriander powder. Mix well.
  12. Add curd. Mix well.
  13. Cover the pan and cook till bhindi becomes tender. Stir in between.
  14. Add tomatoes. Mix well. Cook the aloo bhindi sabji till tomatoes become soft and bhindi get cooked completely.
  15. You can fry for some time to make crispy aloo bhindi sabji.
  16. Garnish with coriander leaves and serve warm aloo bhindi sabji with
    roti or
Notes
When we add curd into sabji, you bhindi will not get sticky.


Another benefit is you can cover it and cook it in less amount of oil. So bhindi will get cooked in less time.

It is important to buy okra which is not old or limp or woody, too long or too dark green. 2-3 inch pods are the best.