Potato Okra Stir Fry / Lahsuni Aloo Bhindi Sabzi
Potato and okra are two basic vegetables in Indian cooking that come together beautifully in this dish. The spice powders add heat and complexity and the garlic twist adds a huge amount of flavour to the dish. This simple preparation goes great in lunch boxes and appeals to all ages.
Recipe Details :
Serves: 4 pax
Time: 40 mins
- 800 gms Okra/bhindi, washed and kept to dry for 30 mins and then chopped into small pieces.
- 1 big onion, finely chopped
- 2 medium potatoes, peeled and cut approximately the same size as okra
- 10 cloves of garlic, finely chopped or grated
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp fenugreek seeds
- 4-5 dry red chillies
- Salt to taste
- 2 tsp red chilli powder
- 3 tbsp oil
- Heat oil in a pan and let it warm a bit. Then add mustard seeds. Once they splutter, add in the cumin seeds.
- Swirl the pan to spread the oil a bit on the sides of the pan and wait for the cumin seeds to turn slightly brown.
- Then add the dry red chillies and asafoetida and immediately add the garlic.
- When garlic becomes light brown, add in the potatoes. Then add half of turmeric powder and salt required just for the potatoes. Cook through for around 4-5 mins.
- Add the chopped onions and fenugreek seeds and mix them well together. Let the onions cook through till they become soft.
- After this, add the okra, rest of the turmeric powder and salt. Mix everything well and cook it in open pan. First cook it in high flame and then after 3 mins, keep it on medium low flame.
- When the okra is 90% done, add in the coriander powder and red chilli powder.
- Spread it evenly across the pan and cook more till the okra turns nicely crisp.
- Switch off the flame. Goes best with jeera rice and rotis.
- Once you add the okra, keep stirring from time to time to redistribute the veggies – you may get burnt bits otherwise.
- You can add less garlic if you don’t like the flavour – but I would recommend adding some at least.