Nearly everywhere I looked, during my recent visit to the Rythu Bazaar, there were farm fresh, tender okra waiting to be picked. Bought half a kilo.
I am very fond of North Indian stir fries. Earlier on I had blogged a sukhi (dry) sabzi recipe, Aloo Bhindi, that called for tomatoes. Yesterday, I prepared a slightly different version of Aloo Bhindi sans tomatoes. A nice change from the routine. I enjoyed the stir fry along with Palak Dal and rice. The spices melded beautifully with the potato and okra. Versatile recipe, you can use spices of your choice. Added a few curry leaves for that aromatic touch.
Sukhi Aloo Bhindi Sabzi Recipe
Prep & Cooking: 40 mts
Serves 4-5 persons
Cuisine: North Indian
2 potatoes, peeled and cubed
150 gms okra, chopped into small pieces
big pinch of asafoetida/hing/inguvva
1 tsp red chilli pwd
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 tsp saunf pwd
1/4 tsp jeera pwd
pinch garam masala pwd (1 cloves, 1/2″ cinnamon, 1 cardamom)
salt to taste
1-2 tsps lemon juice
few curry leaves (optional)
1 1/2 tbsps oil
1 Heat oil in a vessel, add the asafoetida, coriander pwd, jeera pwd, turmeric pwd, red chilli pwd, saunf pwd and 2 tbsps of water and saute for 10-12 seconds. Add the curry leaves and chopped potato and salt. Cover with lid and cook on medium flame for 5 mts.
2 Add the okra and combine. Add the lemon juice and combine. Cook without lid for 5 mts.
3 Add garam masala pwd and mix well. Cook with lid and cook till the aloo and okra turn soft. Serve hot with phulkas, or rice and dal.