Monday, November 17, 2008

Bhendi Aloo

  • 1 cup Bendi/ Okra (chopped)
  • 1 cup Potato (chopped)
  • 1 Onion (chopped)
  • ½ tsp Ginger & Garlic paste (optional)
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • A Pinch of Asafoetida
  • 1/4 tsp turmeric powder
  • 1 tsp tsp Red Chili powder (more or less as per taste)
  • ½ tsp Garam Masala powder
  • A pinch of dry Mango powder(optional)
  • 1 Tbs Oil
  • Salt to taste
  • Coriander leaves (chopped)


Heat the pan and fry these okra with little oil or curds till they get brow and non sticky. Heat the pan with oil, add cumin, mustard seeds let them splutter. Add asafetida, ginger & garlic paste, onion, potato and fry for 6-8 minutes or till they get tender/ change in color. Once they are ready add fried bhendi /okra roast everything on medium heat for 3-4 minutes. Add turmeric powder, red chili powder, garama masala powder, dry mango powder, salt and mix it well. Now sprinkle water and cook for 3-5 minutes or more till the aloo and bhendi get tender. Garnish with chopped coriander leaves.

Serve hot with Chapati.

Note: Bendi Can be fried with curds. This helps bendi non sticky.

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