Name: Gujarati Bhinda Bateka Nu Shaak
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Okra, bhindi, chopped into 1-inch rounds; 1 Potato, peeled and cut into small cubes (smaller than bhindi); ¼ tsp Mustard Seeds, rai; ¼ tsp Carom Seeds, ajwain; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander-Cumin Blend, dhana jeera powder; ¼ tsp Dried Mango Powder, amchur (prevents slime and adds tang); ¼ tsp Sugar, optional, for Gujarati flavor balance; 1½ tbsp Cooking Oil, peanut oil preferred; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

45 mintotal

30 min hands-on15 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat the cooking oil in a wide, expansive, heavy-bottomed pan or kadhai positioned on a medium flame.
Add the mustard seeds and let them crackle. Follow straight away with the ajwain and the asafoetida (hing).
Introduce the finely cubed potatoes into the pan. As dense root vegetables require extended thermal exposure compared to delicate okra, fry the potatoes exclusively for 4-5 minutes until they achieve a 50% cook and begin to sport a light brown sear.
4–5 min
Add the thoroughly dried, chopped bhindi (okra) to the pan and sprinkle the turmeric powder over the top. Stir gently to combine.
Cook uncovered over medium heat for 8-10 minutes. Stir now and then, very gently, so the okra keeps its shape. Do not put a lid on the pan: the trapped steam will make the bhindi slimy.
8–10 min
Once the potatoes yield to pressure and the bhindi is entirely tenderized, broadcast the red chilli powder, dhana jeera (coriander-cumin) powder, salt, amchur, and sugar across the pan.
Toss everything together well so the dry spices coat every piece of vegetable. Sauté the sabzi for a final 2 minutes to roast the spices onto it.
2 min
Turn off the heat, scatter freshly chopped coriander over the top, and serve.

How to tell it's done

Immaculately intact, tender green okra rounds positioned brilliantly against yielding, golden-fried potato cubes, all armored entirely by a robust, tangy dry spice reduction.

Getting it right

Tip

A little amchur or a squeeze of lemon at the end does two things: it adds a good sour note, and the acid cuts the sliminess left in the okra.

What to serve it with

An intensely revered, classic Gujarati lunchbox anchor. Serves faultlessly beside pliable Phulkas, a minimalist Dal, and a cooling dollop of plain yogurt.

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