Aloo Bhindi Fry

Aloo Bhindi Fry is a delightful, flavor-packed Indian stir-fry that brings together tender potatoes (aloo) and vibrant okra (bhindi) in a medley of aromatic spices. This easy-to-make vegetarian dish is seasoned with cumin, mustard seeds, turmeric, and a splash of tangy lemon juice, creating a perfect balance of earthiness and zest. The addition of asafoetida and green chilies infuses the dish with tantalizing aromas, while the final garnish of fresh cilantro elevates its brightness. Quick to prepare in just 40 minutes and ideal for serving with steamed rice or soft rotis, this gluten-free recipe is a must-try for those seeking a wholesome and satisfying side dish. Perfect for weeknight dinners or festive Indian meals, Aloo Bhindi Fry is sure to become a household favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 250 grams Okra (Bhindi)
• 3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Asafoetida (Hing)
• 2 small Green chilies
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 2 tablespoons Cilantro (Coriander leaves)

Directions

Step 1

Start by washing the potatoes and okra thoroughly under running water.

Step 2

Peel the potatoes and cut them into small cubes. Set aside in a bowl of water to prevent browning.

Step 3

Pat the okra dry using a kitchen towel to remove any moisture. Cut off the tops and tips, and slice them into 1-inch long pieces.

Step 4

Heat 3 tablespoons of oil in a large pan over medium heat.

Step 5

Once the oil is hot, add 1 teaspoon of cumin seeds and 0.5 teaspoon of mustard seeds. Allow them to splutter.

Step 6

Add 0.5 teaspoon of asafoetida and 2 slit green chilies to the pan. Sauté for a few seconds until fragrant.

Step 7

Drain the potatoes and add them to the pan. Stir them well to coat with the spices.

Step 8

Add 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Mix well.

Step 9

Cover the pan with a lid and let the potatoes cook on low-medium heat until they are half-cooked, about 10 minutes. Stir occasionally to prevent sticking.

Step 10

Now, add the sliced okra to the pan. Mix gently to combine with the potatoes and spices.

Step 11

Cover again and cook for another 10-12 minutes, stirring occasionally, until the potatoes and okra are cooked thoroughly and tender.

Step 12

Remove the lid and increase the heat to medium-high. Sauté for a few minutes to evaporate any excess moisture, ensuring the vegetables are fried lightly.

Step 13

Turn off the heat and add 1 tablespoon of lemon juice. Mix well.

Step 14

Garnish with 2 tablespoons of freshly chopped cilantro before serving.

Step 15

Serve hot as a side dish with steamed rice or Indian bread like roti or chapati.

Nutrition Facts

Serving size	746.3 grams (746.3g)

Amount per serving	% Daily Value*
Calories	878

Total Fat 45.10g	58%
Saturated Fat 3.10g	16%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2434mg	106%
Total Carbohydrate 112.20g	41%
Dietary Fiber 19.90g	71%
Total Sugars 10.30g
Protein 17.00g	34%

Vitamin D 0IU	0%
Calcium 330mg	25%
Iron 10mg	58%
Potassium 3154mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 7.4%

Carbs: 48.6%