Monday, February 5, 2018

Posted by Mala at 12:00:00 AM No comments
I never had any idea, this curry is going to be so tasty...thanks to my daughter, who recently made this, and told me, I must make it as soon as possible, because it is so yum!!
I can call this curry a 3 pan-1 ladle curry, since simultaneously I used 3 pans, but the same ladle , and it was over soon. Well...if you have the time, and if you cannot manage 3 burners at a time, then you must do it one by one.
Here are my other okra/bhindi/vendakkai varieties:
1. Stuffed bhindi
2. Bhindi masala
3. Soft vendakkai
4. Okra morekuzhambu
Please check my Glossary for any unknown terms.
This aloo-bhindi curry is a perfect side for rotis, poories or pulavs.

Ingredients
Potato - 1, large, peeled and cut lengthwise
Okra - 15, washed, wiped and cut into long pieces
Onion - 1, cut lengthwise
Tomatoes - 2, chopped
Ginger-garlic paste - 3/4 tsp
Turmeric powder - 3/4 tsp
Chilli powder - 3/4 tsp
Kitchen king masala powder - 2 tsps
Salt to taste
Cooking oil - totally 6-8 tsps
Jeera/cumin seeds - 1 tsp
Coriander/cilantro leaves for garnishing

Recipe Cuisine: North indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 2

All vegetables cut and kept ready


Heat the first pan, add some oil, add cut okras/bhindis, turmeric powder,  a pinch salt, and half of the chilli powder, mentioned above, keep on slow fire, and let them become crunchy and well roasted.


Heat the 2nd pan, add some oil, add turmeric  powder, a pinch salt and some chilli powder, keep on slow flames, allow potatoes to become crunchy and golden.


Getting roasted


Getting roasted


Now, heat the 3rd pan, add the remaining oil, season jeera


Add the chopped onion and the ginger garlic paste


After the tomatoes become transclucent, add the tomatoes and the kitchen king masala. Since the Kitchen king masala itself has chilli in it, there is no need to add more chilli powder, then it will become very spicy.


Add 1/2 cup water, allow the tomatoes to become mushy.


Okra fully roasted


Potatoes have become almost like french fries...it is very hard to refrain ourselves from popping one or two into our mouths๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹


Tomatoes have turned mushy, water has been absorbed.


Now add the crunchy bhindis and aloo


Add salt to taste


Mix well


Curry is ready now...switch off.


Serve with methi rotis or any roti of your choice, after garnishing with cilantro leaves. Please check my roti varieties here



This post first appeared in www.malpatskitchen.com




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