Name: Aloo Bhindi
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Okra, bhindi, washed, dried, and cut into 1-inch pieces; 1 large Potato, peeled and cut into thin wedges or cubes; 1 medium Onion, sliced lengthwise; 2 tbsp Cooking Oil, mustard or neutral oil; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ½ tsp Dried Mango Powder, amchur, for tang; 1 tsp Salt, added at the very end

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the cooking oil in a wide, heavy-bottomed pan. Add the cumin seeds and let them crackle.
Add the sliced potatoes. Fry them on medium heat for 4-5 minutes until they are halfway cooked and slightly crispy on the edges.
4–5 min
Add the sliced onions and sauté for 2 minutes until they just begin to soften.
2 min
Add the chopped bhindi (okra) to the pan. Sprinkle turmeric powder and gently mix. Cook uncovered on medium heat for 5-6 minutes, tossing occasionally.
5–6 min
Once the bhindi is tender and any sliminess has disappeared, add the red chilli powder and coriander powder. Mix well and roast for 2 more minutes.
Turn off the heat. Finally, sprinkle the salt and dry mango powder (amchur). Give it a final gentle toss.

How to tell it's done

Crispy-edged potatoes and vibrant green, dry okra pieces lightly coated with tangy spices.

Nutrition

Per serving, from 2 servings.

327kcal

Where the calories come from

Protein6.7 g8%
Carbohydrate46.3 g54%
Fat14.5 g38%

Sugars: 5.4 g
Saturated fat: 2.2 g
Fibre: 8.7 g
Sodium: 1187 mg
Potassium: 1211 mg
Calcium: 135 mg
Iron: 3.3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Adding salt at the very end of cooking prevents the bhindi from releasing moisture, ensuring the sabzi remains perfectly dry and non-sticky.

What to serve it with

An absolute classic lunchbox staple. Best paired with warm parathas and plain curd.

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