Monday, June 27, 2011

Dry Aloo Bhindi (Potato ladies finger)

When we were kids, my sister's favorite veggie was potato while mine was ladies finger (okra). Though I do like potatoes a lot, okra is still probably my most favorite vegetable. I was quite thrilled when I came across this delicious sounding recipe which had both.

Here is my slightly modified take on the recipe. Basically, I cut down on the oil. Non-stick pans and low heat are the friends of low-oil cooking! Quite a delicious side it turned out to be.

Aloo Bhindi


Ingredients (enough for two):
1/4 kg Okra/Ladies Finger/Bhindi
1 medium potato
1/2 tsp sesame seeds (optional)
1 tsp jeera
1 tsp mustard seeds
A pinch hing
Salt
Oil

For coating:
1/4 cup besan
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 1/2 tsp coriander powder
1/2 tsp kitchen king powder (optional)
1/4 tsp garam masala
3/4 tsp aamchoor
Salt

Mix all the powders above well and keep aside. Use lesser salt than you think is necessary because you will be adding a little salt while cooking the okra.

Method:
1. Wash and pat dry the okra. Remove the tops and ends and slice vertically into halves and then horizontally into halves. Wash and peel the potato and slice into 1 inch fingers.
2. Add enough oil to coat the bottom of a wide non-stick pan.
3. Add the okras to the pan and toss till the pieces are covered with a light film of oil. Spray on a little oil spray if the okra seems a little dry.
4. Toss in the sesame seeds and a little salt and stir well.
5. Spread okra in a single layer on the pan, lower the heat, cover pan with a lid and let okra cook for 5 minutes till it is almost cooked (not mushy).
6. Remove the lid and cook okra in the pan till it is completely done. Use only low heat. Set aside the cooked okra.
7. In the same pan, add enough oil to coat and toss in the mustard seeds and jeera. Add hing when they pop and immediately toss in the potatoes.
8. Cook potatoes the same way as the okra above.
9. When potatoes are done, toss in the cooked okra and mix well.
10. Now add in the coating-powder a few teaspoons at a time, gently stirring the veggies after each addition so that they are evenly coated. Use a little cooking oil spray if the powder seems too dry.
11. Cook on low heat in the uncovered pan till the coating powder loses its raw taste.
12. Adjust for salt and turn off heat.

Serve hot with rotis and dal/raita. Yummy.

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