Masala bhindi aloo sabji (spice-coated fried okra with potato)
Indian cuisine · Curries With Bumbi · ♥ 556 likes · 16.7K views · 5 min video
No ratings yet
Read about okra in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp pachforon
- 200 g potato
- 400 g okras
- 1 tsp salt
- 2 tsp coriander seeds
- 1 tsp cumin seeds
Heat a pan over low heat; add coriander seeds, cumin seeds, fennel seeds and peanuts one by one.
- ½ tsp fennel seeds
- 1 tbsp peanuts
Toast on low heat, stirring continuously, until lightly browned and fragrant. Do not let them darken or they turn bitter.
Immediately transfer to a bowl so residual heat does not burn them. Cool completely, then grind in a spice grinder, neither too fine nor too coarse.
- 3 tbsp oil
Heat the oil on medium-high until quite hot but not smoking, reduce to low and add the panch phoron. Let the seeds crackle.
Panch phoron in hot oil
When the spluttering reduces, add the potatoes and stir on high heat until the edges start to turn golden.
Potatoes, chilli and turmeric
- 1 tsp chilli powder
- 1 tsp turmeric powder
Lower the heat to low, add the chilli powder and turmeric to the oil, and stir just a few seconds.
Add the washed, dried and cut okras. Fry on the highest heat, stirring, until the strands of slime disappear.
Cover, lower to medium-low and cook, uncovering from time to time to stir on high heat before covering again.
When to salt
- ¼ tsp red chili flakes
When the potatoes are soft, add the ground spice blend and the chili flakes and stir gently to coat each piece without breaking the okra.
Coating with the spice blend and finishing