Bhindi Aloo (Every Day Subjis)

30 mins

Serves 4 people

Author: Rajni Ram

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This Subji is a simple stir fry with a mix of Ladyfinger and Potatoes as the name suggests. This is perfect for those rush hours in the morning or after work evenings when you want something simple that can be made with the least effort. This dish of Bhindi Aloo goes well with Rice and Roti or other flatbread varieties. It is healthy and becomes a good lunch box item for kids.

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry and more…

Ingredients

Onion 1 large cut into petals
Bhindi/Okra/Ladysfinger 200 gm cut to 1 inch length
Potato 1 large or 2 medium diced
Cumin Seeds 1 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Fennel powder 1 tsp
Amchur powder 1/4 tsp
Garam Masala 1/2 tsp
Salt as required
Oil for sauteing

In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown.
Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don’t burn.
When the Ladysfinger are half done, add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely.
Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.

In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don’t burn. When the Ladysfinger are half done add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.

Notes:

The Bhindi/Ladysfinger can sometimes turn slimy. To avoid this Pre cut the Bhindi and keep in the fridge or put it on a paper to absorb the moisture.
Alternately you can squeeze 1/4 of a lemon if you find that it is turning slimy.
Adding quarter spoon of sugar helps to retain the green colour of the Bhindi.
If after adding all Masala powders if you subji still looks a little moist and not crisp and dry, add 1 tbsp bread crumbs.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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2 thoughts on "Bhindi Aloo (Every Day Subjis)"

Unknown says:

January 10, 2021 at 12:26 pm

Delicious

Reply
Rajjo's Kitchen says:

January 12, 2021 at 1:16 am

Thank you ❤

Reply