This Gujarati-style Bhinda Bateta nu shaak is a simple stir fry made with okra and potatoes. It is garlicky, and lightly spiced stir fry, which is perfect for an easy weekday meal.
What is Aloo Bhindi?
Aloo Bhindi or Bhinda Bateta nu Shaak is a stir fry made with okra and potatoes. This stir fry is made in different styles all over India. This Gujarati style stir fry is lightly spiced with red chili powder, turmeric, cumin-coriander powder, dry mango powder, and salt. Cooked with onions and garlic, this recipe gets caramelized sweetness from the onions, rustic garlicky flavors, and it's tang from the dry mango powder.
We enjoy this stir fry with rotis or parathas, with Gujarati Dal (lentils cooked in spices) or Gujarati Kadhi (A soup made with Indian-style yogurt and gram flour).
Tips To Keep Okra Non-Sticky and Green
- Wash the Okra - Always wash the okra and then lay them on a clean kitchen towel to air dry.
- Wipe the Okra to Reduce Moisture - Now use a fresh clean kitchen towel to make sure you wipe each okra thoroughly. This will help reduce the moisture and make the stir fry non-sticky.
- Cut the Okra a day before - Okra is a great vegetable to meal prep. And it actually will work in your favor. Cutting the okra ahead of time, and storing it in the refrigerator. This further dries out the okra and will make your stir fry non-sticky.
- Cook in a Frying Pan - I have noticed that cooking okra on a flat frying pan renders non-sticky okra, than cooking them in a kadai. They cook more evenly when they are cooked in the frying pan, uncovered. This will keep your okra green in color too.
- Cooking Okra Uncovered - Have you ever wondered why your okra turns out brown and clumpy? It is because you might be covering the okra and cooking them. Next time, try to cook okra uncovered and wait until you notice how perfectly they are cooked.
- Add Spices Once Okra is Cooked - Add red chili powder, cumin-coriander powder, and dry mango powder after the okra and potatoes are cooked. This keeps the color of the okra green.
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Bhinda Bateta Nu Shaak | Aloo Bhindi
- Frying Pan
- 1 Tbsp Peanut Oil
- 1/2 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1/8 Tsp Asafetida Hing
- 2 Tsp Garlic Minced
- 1/3 Cup Onion Finely Chopped (optional)
- 1 Medium Sized Potato Diced
- 1/4 Tsp Turmeric
- 1 Tsp Red Chili Powder
- 1/2 Tsp Cumin- Coriander Powder
- 1/2 Tsp Salt
- 3 Cups Okra Chopped
- 1 Tsp Dry Mango Powder Amchur Powder
Preparation For The Stir Fry
- Wash and Air Dry the Okra on a clean kitchen towel, prefrebaly a day before making it, or atleast a couple of hours before making it.
- Wipe the okras dry, with a clean kitchen towel, and cut them into 1/2 inch thick dices.
- Lay a paper towel in an air tight container, place the cut okra. and store it in the refrigerator.
- Just before cooking, prep the onions, garlic and potatoes.
Make the Stir Fry
- In a frying pan/ Sauté Pan, add peanut oil on medium heat.
- Once hot, add mustard seeds and cumin seeds, and let them crackle.
- Next add Asafetida (hing) and minced garlic. Right away add finely chopped onions. You can skip the onions if you don't want to add them.
- Next add in potatoes, and turmeric and 1/2 Tsp Salt. Mix Well
- Cover and let the potatoes cook until fork tender. Stir them every now and then to make sure they don't stick to the pan. We will cook the potatoes with the steam with no extra water. This may take upto 7 minutes. Don't forget to stir every now and then.
- Once the potatoes are cooked we will add the okra. Let the okra cook uncovered. Stir every now and then lightly. Add another 1/2 Tsp of Salt now and mix well. Stirring okra a lot can make them sticky. So be careful
- Once the okras are tender, add red chili powder, cumin- coriander powder and dry mango powder.
- Mix the spices well with okras and potatoes, and cook for a minute or two.
- Serve hot with rotis or parathas
- It is a great low carb veggie.
- Great Meal Prep Vegetable, to Make during the week.
- Read the tips in the blog throroughly.
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