I generally require 3/4kg of bhindi for four of us. This time I used up some for sambar, and what was left would not have been enough. This led me to make my SIL’s favourite dish – Aloo Bhindi. She is one of those lucky ladies who can eat all they like and nothing shows up on the frame. The aloo bhindi is one such item – if made too often is definitely going to add some oodles which is why I have never made it till today! It tastes great as fried stuff often do:)
Here’s the recipe – Do try it once! This combo of potato and ladyfinger is something I never came across until I came to Mumbai, and believe me – they make a lovely couple!
Ladyfingers – 1/2kg (Washed, patted dry and cut into 1″ long pieces)
Potatoes – 2 medium (Peeled and cut into long wedges)
Onions – 1 big (Chopped fine)
Tomatoes – 2 medium (Chopped fine)
Turmeric powder – 1/2tsp.
Red Chilli Powder / flakes – 1/2 tsp.
Dry Mango Powder – A pinch
Coriander powder – 1/4 tsp. (Optional)
Oil – To deep fry
Jeera – 1 tsp.
2 tbsp. of Coriander leaves chopped rough
1. Deep fry the dried bhindi till done and potatoes till browned and set aside.
2. Heat a little oil. Temper with jeera.
3. Add onions and saute to transparent. Add tomatoes and a little salt and fry till juices ooze.
4. Add the veggies and saute well adding the powders and adjusting the salt.