Bhindi aloo (potato okra curry)
Indian cuisine · Curries With Bumbi · ♥ 78 likes · 4.4K views · 3 min video
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Read about okra in the BrightCulinary Book
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Ingredients
Method
Techniques
- 412 g okra
- 2 tbsp cilantro
Wash the okra before cutting; cut off the tops and halve; trim the ends only if brown.
- 2 whole potatoes
- ½ whole large onion
- 1 whole tomato
- 1 whole green chili
Peel the potatoes and cut into long pieces; slice the onion and the tomato; slit the green chili.
Heat the oil in a large pan on high, lower the heat and add the cumin seeds.
Cumin seeds and potatoes
- 3 tbsp oil
- 1 tsp cumin seeds
Once the seeds crackle, add the potatoes and stir on medium heat 4 to 5 minutes until slightly browned at the edges.
- 1 tsp turmeric powder
Mix the turmeric and red chili powder with a splash of water into a spice paste; add to the pan.
- ¼ tsp red chili powder
- water
- 1 tsp salt
Add the onions and green chili and stir on medium heat; add the tomatoes and salt and stir.
Cover on low heat 8 minutes, then 5 more, until the okra and potatoes are soft.
Onion, tomato and covered cooking
Add roughly chopped cilantro, stir, cover another minute, and serve with rice or chapati.