Bhindi Alu Bhaja - Stir-Fried Okra and Potatoes

 

Bhindi Alu Bhaja

Bhindi or okra is a summer vegetable and tastes wonderful when stir-fried on its own or with diced potatoes. I like to coat the cut pieces of bhindi with amchur (dried mango) powder before frying in hot oil. This reduces the viscosity of the vegetable. Sliced onions and diced tomatoes along with salt are added at the very end of the cooking process.

This stir-fried dish is served as a side to complement a Bengali/Indian meal and goes well with steamed rice or chapatis.

Ingredients

1 lb. fresh bhindi, cut in 1" pieces

1 tsp. amchur or dried mango powder

1 russet potato, peeled and diced

1 large onion, peeled and sliced

1 large tomato, minced

4 Tbsp. vegetable oil

1 tsp. cumin seeds

2 green chilies, minced

1/2 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika powder

1 tsp. toasted and ground cumin powder

salt to taste

Directions

1. Toss bhindi pieces with amchur powder and set aside.
2. Heat oil over medium-high heat and sputter cumin seeds and chilies.
3. Add bhindi and potatoes, and stir-fry until golden brown.
4. Add turmeric, paprika and cumin powders along with 1/4 cup water and stir.
5. Season with enough salt to taste, cover and simmer until oil resurfaces.
6. Add onions and tomatoes and stir-fry until tomatoes break down.

Serve as a side dish with steamed rice or chapatis.