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Bhindi Aloo

Method

  • Chop out the top and bottom edges of the bhindi (lady finger)
  • Slit the bhindi (lady finger) from the centre to fill the masala
  • Cut the potato into big chunky blocks and keep aside
  • Add the coriander leaves into the grinder
  • Add the chopped onions
  • Add the chopped green chillies
  • Add the ginger
  • Add the garlic cloves
  • Add ½ tsp salt and grind the masala
  • Transfer the green masala into a bowl
  • Fill the green masala into the slit section of the bhindi (lady finger) and remove out any excess masala
  • Repeat the process with all the whole batch of bhindi (lady fingers)
  • Take two sides of a potato and place the masala on to one side and cover it with the other potato.
  • Place a deep frying pan/ kadai on to the flame
  • Add 4 tbsp of vegetable oil
  • Slide in the potatoes for frying
  • TIP: Potatoes should be cooked first as they take longer to cook
  • Let the potatoes cook and turn them over to cook it from both sides
  • Once the potatoes are half done add the bhindi (lady finger) slowly
  • Turn them around gently
  • Add ½ tsp of coriander powder
  • Add ¼ tsp of haldi (turmeric powder)
  • Turn the bhindi and aloo around gently
  • Add salt as per taste
  • Turn around to mix the salt well
  • Add the diced tomatoes from the side
  • Mix the contents gently
  • Cook the bhindi for another 10-15 minutes on a very low flame
  • Place a jail between the kadai and the flame
  • Cover the bhindi (lady finger) with a lid and le it cook
  • Garnish with coriander and serve hot

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