BM #122 Week 3 Day 3 -
This dry sauté is a delightful sabji which is mildly spiced along with sautéed okra (bhindi) and crispy potatoes. This is a perfect accompaniment with roti or dal-rice.
To avoid the slimy texture of okra, saute the chopped okra until they are cooked through and dry. I air fried both the chopped bhindi and chopped potatoes to make them crisp separately.
The platter contains Aloo Bhindi, Roti, Rice, Methi-Mango Dal and yogurt.
Ingredients -
Bhindi / Okra / Bendakaya chopped 3 cups
Aloo / Potato peeled and cubed 2 cups
Onion, finely chopped 1/2 cup
Ginger-Garlic Paste 2 tsp
Salt and Turmeric as needed
Tomato finely chopped 1/2 cup
Dhania Jeera Powder 1 tsp
Red Chili Powder 1/2 tsp (or as needed)
Amchur Powder 1/2 tsp
Oil 2 Tbsp (divided use)
Cumin seeds 1/2 tsp
Bhindi / Okra / Bendakaya chopped 3 cups
Aloo / Potato peeled and cubed 2 cups
Onion, finely chopped 1/2 cup
Ginger-Garlic Paste 2 tsp
Salt and Turmeric as needed
Tomato finely chopped 1/2 cup
Dhania Jeera Powder 1 tsp
Red Chili Powder 1/2 tsp (or as needed)
Amchur Powder 1/2 tsp
Oil 2 Tbsp (divided use)
Cumin seeds 1/2 tsp
Method Of Preparation -
In a heated pan, add about 2 teaspoons of oil and fry the chopped okra until they are almost cooked through. Set aside. [I have chosen to air fry the chopped Bhindi for about 10 minutes at 350°F - Slightly spray oil and air fry].
In the same heated pan, add about 2 teaspoons of oil and fry the cubed aloo until they are all golden brown and crisp. Set aside.
[I have chosen to air fry the cubed aloo for about 10 minutes at 350°F - Slightly spray oil, turmeric and red chili powder, toss and air fry].
In the same heated pan, add the remaining oil, cumin and ginger garlic paste. Sauté for a few seconds and add chopped onion.
Sauté the onion until they turn light golden brown. Add in the finely chopped tomato, turmeric, dhania jeera powder, red chili powder and amchur powder. Mix well and allow the mixture to cook well. Sprinkle a spoons of water so that the mixture doesn't stick to the pan.
After the tomatoes are cooked through. Toss in the (air) fried bhindi and aloo. Gently mix so that the spices are all uniformly coated onto the vegetables.
Cook for about 2 minutes and remove from heat. Garnish with chopped coriander leaves and serve with rice/roti.
Preparation Time 30 minutes
Serves 5-6
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