ALOO-BHINDI , how to make okra-potato spicy stir fry

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 mouths😋😋😋

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

Categories: Dry Curries for Rotis, Side dishes for rotis & poories