Aloo bhindi Dry Veg or Bhindi Aloo Sabzi is a quick, simple and delicious North Indian stir fried vegetable dish made from bhindi (okra/Lady’s finger) and aloo (potato) and flavored with Indian spices.
Usually making okra requires frying them separately before adding with the spices which means extra time and extra oil in the recipe. But here I will share my version where you don’t need to shallow fry bhindi (okra) or potato and still you will get that perfect texture and flavor.
It is healthy, hearty, simple and super satisfying dry veggie preparation, you can pack in the lunch box or add this into your lunch menu.
Aloo bhindi Dry Veg is known for its simplicity and taste and makes a filling meal when served with roti, dal, rice and some butter milk.
Do try other similar recipes:
- Aloo Shimla Mirch Dry Veg
- Stuffed Capsicum
- Capsicum Dry Veg
- Arbi Masala Dry Veg
- Cabbage Dry Veg
- Aloo Palak Dry Veg
- Aloo Gobhi Dry Veg
- Beans-aloo Dry Veg
- Capsicum Dry Veg
- Aloo Methi Dry Veg
- Moong Dal Dry Veg
- Kundru Dry Veg
- Aloo Parwal Dry Veg
Preparation Time: 10mins ∏ Cooking Time: 20mins ∏ Servings: 3-4 person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Aloo Bhindi Dry Veg:
Step1: Wash bhindi and let it dry naturally or pat dry them with a kitchen towel. Remove its both end and cut into round slices.
Step2: To begin making the Aloo Bhindi Dry Veg/Sabzi Recipe, heat 2-3 tablespoon of oil in a skillet or pan over medium-high heat. Once hot add cumin seeds, allow seeds to crackle. Then add chopped garlic cloves and saute for 1 minute.
Step3: Now add 2 medium size sliced onion and saute for 2-3 minutes till onion turns translucent.
Step4: Add 2 medium size chopped potato. Since bhindi/okra and potatoes have different cooking times and okra cooks faster than potatoes you need to partially cook the potatoes before adding okra/bhindi. Mix it.
Step5: Cover the pan with the lid and let the potato cook for 3-4 minutes on low flame until potatoes soften a bit and onion turns golden. Stir occasionally.
Step6: Open the lid and mix well. Keep the flame low and add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1.5 teaspoon Kashmiri red chilly powder, 1/2 teaspoon cumin powder and salt as per taste, saute for 30 seconds.
Step7: Add 500gm washed, dry and chopped bhindi/okra along with 2-3 chopped green chilies and mix it well with masala/spices.
Step8: Cook for 2-3 minutes on low flame. Keep stirring.
Step9: Cover the pan with lid and allow the bhindi to simmer on low flame for 4-5 minutes, stirring occasionally. Bhindi releases moisture when cooked covered and will get sticky. But after sometimes it will turn fine.
Step10: After 5 minutes open the lid and let the bhindi and potato saute until the potato and bhindi is perfectly cooked and soft. Since now we are cooking bhindi without covering the pan so it will turn crispy now. (I will suggest tossing the pan instead of stirring the veggies with the spoon, to avoid breaking bhindi).
Now add 1/2 teaspoon amchoor (dry mango) powder and 1/2 teaspoon garam masala powder. Mix well.
Step11: To make bhindi aloo more crispy at last cook it on high flame for 1 minutes, Keep tossing. Garnish it with some fresh coriander leaves. Turn off the flame.
Step12: Serve this Aloo Bhindi Dry Veg with paratha or roti along with dal, rice and buttermilk for a complete meal.
- Always wash the okra and let it air dry completely before cutting. If in the rush then wipe it dry using a towel. Okra, knife and cutting board must be dry to keep the sliminess to a minimum. Also, keep wiping the knife with a paper towel at intervals while cutting.
- Instead of cutting bhindi into circles you may also chop them vertically into 1-2 inch strips.
- Cook Aloo Bhindi dry veg on low flame.
- While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy. I will suggest tossing the pan instead of stirring the veggies with the spoon, to avoid breaking bhindi.