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–+ servings

Bhinda batata nu shaak | aloo bhindi recipe | Gujarati bhinda batata sabzi

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 250 grm bhindi
  • 250 grm or 3 small size potatoes
  • 4-5 tbsp oil or some oil for frying
  • 1 tsp mustard seeds
  • 2 tbsp crushed coriander seeds
  • 1 tbsp crushed cumin seeds
  • Some curry leaves
  • 1 tsp green chilli paste
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • Salt to taste
  • ½ tsp garam masala
  • 3 tbsp roasted besan
  • 1 tsp lemon juice
  • Some coriander leaves

Instructions

  • Wash and dry 250 grams of bhindi (okra), then cut it into medium-sized pieces and make slits in the center. Set it aside.
  • Peel the potatoes and cut them into medium-sized chips, making sure they are not too thick.
  • In a pan, heat some oil and fry the bhindi on medium-high heat until it becomes slightly soft. Remove it from the pan and set it aside.
  • In the same pan, with about 4-5 tablespoons of oil remaining, add 1 teaspoon of mustard seeds, 2 tablespoons of crushed coriander seeds, 1 tablespoon of crushed cumin seeds, and some curry leaves. Sauté the mixture.
  • Add the potato chips and mix well. Cover the pan with a plate, and add some water on top of the plate. Keep the flame on medium and cook the potatoes until they become slightly soft.
  • Add 1 teaspoon of green chili paste and 1 teaspoon of ginger-garlic paste, then sauté.
  • Add the fried bhindi, along with 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, a pinch of salt, ½ teaspoon of garam masala, and 3 tablespoons of roasted besan. Mix well.
  • Cover and cook the sabzi on low heat for 2-3 minutes.
  • Finally, add 1 teaspoon of lemon juice and some coriander leaves. Mix well.
  • Serve bhinda batata nu shaak with roti or rice.

Notes

  1. Cut the bhindi into medium-sized pieces and make slits in the center so the masala can easily absorb into it.
  2. Cut the potatoes into medium-thick slices.
  3. Fry the bhindi on a medium-high flame; do not fry it on low flame.
  4. Frying the bhindi helps to remove its stickiness and retain its green color.
  5. Crushed coriander seeds and jeera enhance the flavor of the sabzi.
  6. Fry the potato slices on medium flame until they become slightly soft.
  7. Besan helps bind the masala and also removes the stickiness from the bhindi.
  8. Bhinda batata nu shaak taste great when its prepared slightly spicy and serve hot.