Aloo Bhindi Stir fry is a very common veggie preparation found in almost every household and restaurants. Very easy to cook, it can be dished out in various ways by simply changing the ingredients, spices and flavours.
It takes very less time to make and can be dished out in a jiffy to be relished as a side dish with either chapattis or rice. In this version of mine, I added some chicken masala and red chili flakes to the end product for some variation.
- 500 gms. Bhindi (Okra), chopped 1" thickness
- 2 potatoes, cubed
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- pinch of asafoetida
- 1 onion, sliced
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili flakes
- 1 tsp. chicken masala
- 2 tbsp. coriander leaves
Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida, followed by the potatoes.
Fry on low flame till light brown and almost soft. Add the bhindi, onion, garlic, ginger, salt and turmeric powder.
Continue to saute till the bhindi turns soft. (Do not add any water). When done, add the chicken masala, coriander leaves and chili flakes. Give it a stir and switch off the flame. Serve as a side dish with either rice or chapattis.