Bhindi masala with aloo is one of my kids’ favorites and mine too since it gets done fast and goes well with rice, sambar or rasam and even with roti (if tomato or yogurt is used). This stir fried Okra with potatoes is mildly spiced and is a dry curry and can be made to a semi dry curry by adding tomatoes or few tbsps. Of yogurt at the end. This time I did not use tomatoes and yogurt too, since it was made to go with rasam rice.
1 ½ cups of chopped tender lady finger/ okra / bhindi / bendakayalu pieces cut to desired size
¾ cup of onions
¼ cup of chopped tomatoes or 2 tbsps thick yogurt
1 boiled potato cubed (optional)
1 tsp red chili powder
¾ tsp garam masala
¾ tsp kasuri methi / dried fenugreek leaves
½ tsp amchur powder
pinch of cumin
oil as needed
few coriander leaves minced
1. Boil potato and cube and set aside
2. Wash bhindi in running water and pat dry with a kitchen towel thoroughly.
3. Heat a wide pan with 1 tsp oil, fry the okra for atleast 10 mins on a medium flame or until almost cooked and is tender. set this aside. This is done to avoid the bhindi from becoming sticky especially when we use tomato or yogurt.
4. Add some more oil to the pan, add onions and sprinkle salt and fry till they turn translucent
5. Add tomatoes if using, turmeric and salt. fry till the tomatoes turn mushy
6. Add potatoes and fry on high for 2 mins
7. Add okra, red chili powder, and mix well. fry for a min
8. Add kasuri methi, amchur and garam masala. mix well
9. On a very low flame cover and cook for atleast 4 to 5 mins or until the okra is done fully. Add yogurt if you wish to use and cook for a while
10. Add coriander leaves