ALOO BHINDI MASALA (GRAVY) RECIPE | SIDE DISH FOR ROTI

in , , on Wednesday, August 22, 2012

      Aloo-bhendi-masala

     I got this recipe from my friend Sangeeta, she was so sweet to mail me a complete ‘North Indian Thali menu. The menu was so simple and I will soon post that. But first I thought of posting this recipe in my blog. I always wanted to try aloo and bhidi combo for long time. And she read my mind!

 

    This recipe was so simple and the taste was awesome! I had it with roti and I am sure it will go well with any plain pulao or steamed rice and a simple dal tadka. In this recipe, you can also get a greenish coloured gravy by increasing the coriander leaves,which tastes great too! So try by yourself and enjoy!

aloo-bhindi-1

Ingredients

Ladies finger(small) 12-14
Potato 1 or 2
Oil 4 tblsp
Red chilli powder 1/2 tsp
Coriander powder 2 tsp
Garam masala powder 3/4 tsp
Turmeric 1/8 tsp
salt As needed

To grind

Onion 2
Tomato 2
Green chilli 4-5
Garlic flakes(small) 6-7
Coriander leaves 2 tblsp

To temper

Oil As needed
Jeera 1 tsp

 

 

Method:

  1. Chop onion,tomatoes roughly,peel the garlic and grind everything under “to grind” table to a smooth paste.
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  2. Clean the ladies finger and pat dry it using a kitchen towel. Cut the head and tail of it and slit it in the middle to check. Heat a pan and add 2 tblsp of oil and arrange these ladies finger and cook in medium-low flame.
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  3. Turn/toss to ensure even cooking. carefully drain the ladies finger from oil.
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  4. Arrange peeled and round cut potatoes and cook them till golden and soft.Drain from oil.
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  5. Temper with jeera and add the ground paste and add all the masala powders-red chilli,garam masala,coriander and turmeric. Add salt.
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  6. Mix well and fry in medium flame until oil oozes out and raw smell goes away.
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  7. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.
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  8. Boil in medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.
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  9. Garnish with coriander leaves if desired and serve with roti or mild pulavs.

 

Aloo-bhindi-gravy

Notes:

  • Fry in medium flame with generous oil. So that the bhendi and aloo gets cooked.
  • A reader suggested doing this part in microwave oven,to avoid excess oil. I have to try myself,but felt its a good idea.
  • I was first doubtful how it would taste,but then the bhendi and aloo was really good with the masala,when ate together. Totally enjoyed it! Happy

 

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