Spicy Aloo Bhindi Recipe

Aloo means potato and Bhindi means okra in Hindi. These two are always present in every Indian dish since most of the people here are vegetarians and they have a lot of recipes concerning these two wonderful veggies. I know some people don’t like to eat okra because it is too slimy. But potatoes will always be a natural favorite since it is one of the easiest to prepare and you can do a lot of great recipes using potatoes.

Spicy Aloo Bhindi Recipe




Spicy Aloo and Bhindi is one of which I favored to eat because it captures the taste of the masala you use. It is also easy to prepare as long as you have the ingredients like spices at home. Well you can visit any Indian stores in your place to look for this spices that I am going to share in this recipe. Here is the instruction of how to cook Spicy Aloo Bhindi recipe:

Ingredients:

1 large Aloo (potatoes)- Chopped into smaller cubes
¼ kilo of bhindi or okra- cut into small rings
1 medium size onion
2 cloves garlic (chopped)
Turmeric
Ginger-garlic paste
Salt
red Chili powder
Coriander powder
Jeera or cumin powder
2 green chilies (cut into small rings)
Hing or asoefetida
Coriander leaves (fresh)
oil

Preparations/ Methods on How to cook Spicy Aloo Bhindi Recipe:

Step 1: Heat oil in pan and put jeera powder, hing and then garlic. Once it is light brown you can now add the chopped onions and green chilies. Put salt in your onion so that it can be cooked easily. Once the onion is golden brown you can now add your turmeric and then put ginger garlic paste.

Step 2: Next you need to put the coriander powder and red chili powder and put 1tbsp of water so that your powder would not be burnt in taste. Then you can now put the chopped aloo or potatoes and add some more tbsp. of water and simmer it for 10-12 minutes. Once your potatoes are half cooked, you can add the bhindi or okra and cook it for another 5 to 8 minutes.

Step 3: If you think that it still lacks taste, just sprinkle salt into your potato and okra. Just don’t put a lot of water so that it will not get slimy and the taste of the masala will stick to your veggies. Keep the flame slow and I hope you just use a non-stick pan for this recipe since this dish is supposed to be dry and not saucy.