Aloo Bindi Fry

Savor the irresistible blend of flavors and textures with this Aloo Bindi Fry recipe, a classic Indian stir-fry that combines tender potatoes and vibrant okra in a medley of aromatic spices. Perfectly seasoned with turmeric, cumin, and garam masala, this quick and easy dish boasts golden, crispy edges and a harmony of smoky, spicy, and earthy notes. The recipe’s simple, fuss-free preparation starts with sautéing mustard and cumin seeds for an aromatic base, followed by the addition of soft potatoes and fresh bindi (okra), all cooked to perfection in just 30 minutes. Garnished with fresh cilantro, Aloo Bindi Fry pairs beautifully with warm rotis, buttery parathas, or a comforting dal and rice combo, making it a versatile and satisfying meal for vegetarians or anyone looking to add a healthy, flavorful side to their table.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Okra (Bindi)
• 2 medium Potatoes (Aloo)
• 4 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 2 teaspoons Coriander Powder
• 1 teaspoon Salt
• 0.5 teaspoon Garam Masala
• 2 tablespoons Cilantro (Coriander Leaves)

Directions

Step 1

Wash the okra thoroughly and dry them with a kitchen towel to remove any moisture. Cut the okra into 1-inch pieces.

Step 2

Peel the potatoes and cut them into small cubes, approximately the same size as the okra pieces.

Step 3

Heat 4 tablespoons of oil in a non-stick or heavy-bottomed pan over medium heat.

Step 4

Add mustard seeds and cumin seeds to the hot oil. Let them splutter for a few seconds.

Step 5

Add turmeric powder to the oil and immediately add the cubed potatoes. Stir well to coat the potato pieces with turmeric.

Step 6

Cover the pan with a lid and cook the potatoes for about 5-7 minutes, stirring occasionally until they are partially cooked.

Step 7

Add the chopped okra to the potatoes. Stir everything gently to mix the okra evenly with the potatoes.

Step 8

Sprinkle red chili powder, coriander powder, and salt over the mixture. Stir well to ensure the spices coat the vegetables evenly.

Step 9

Cook uncovered on medium heat for 10-12 more minutes, stirring occasionally, until the okra and potatoes are fully cooked and slightly crispy.

Step 10

Add garam masala and mix it gently into the vegetables in the last couple of minutes of cooking.

Step 11

Turn off the heat and garnish the aloo bindi fry with freshly chopped cilantro.

Step 12

Serve hot with roti, paratha, or as a side with rice and dal.

Nutrition Facts

Serving size	628.8 grams (628.8g)

Amount per serving	% Daily Value*
Calories	851

Total Fat 59.70g	77%
Saturated Fat 4.00g	20%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2402mg	104%
Total Carbohydrate 77.70g	28%
Dietary Fiber 16.70g	60%
Total Sugars 6.30g
Protein 11.10g	22%

Vitamin D 0IU	0%
Calcium 324mg	25%
Iron 9mg	47%
Potassium 2209mg	47%

*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: 60.2%

Protein: 5.0%

Carbs: 34.8%