Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2-3 serving plates.
🔥Ingredients:🔥
➡️1 large Potato (aloo)
➡️200 gms Bhindi (ladies finger)
➡️1 medium Onion
➡️2 medium Tomatoes
➡️1/4 teaspoon grated Ginger
➡️2-3 cloves Garlic
➡️1/4 teaspoon Garam Masala Powder
➡️1/8 teaspoon Turmeric Powder
➡️1/2 teaspoon Red Chilli Powder
➡️1 teaspoon Coriander-Cumin Powder
➡️1/2 teaspoon Sugar (optional)
➡️Salt(use by taste)
➡️For shallow frying + 1 tablespoon Oil
🔥Directions:🔥
STEP 1.Peel and cut potato into two halves. Cut each half into 1/4-inch thick slices.
STEP 2.Thoroughly wash bhindi in water and wipe using cloth or kitchen napkin. Put them on a cutting board, remove head and tail parts and cut into approx. 1 inch long pieces.
STEP 3.Heat 2-3 tablespoons oil in a pan and shallow fry bhindi pieces over medium flame for approx 5-6 minutes or until they turn dark green and shrink. Turn them with spatula in between to cook and fry evenly. Strain and transfer to a plate.
STEP 4.Shallow fry potato slices over medium flame until cooked and crispy or for around 5-7 minutes in same pan. If required, add more oil. Transfer them to a plate.
STEP 5.Heat 1 tablespoon oil over medium flame in the same pan.
STEP 6.Add cumin seeds in heated oil. When seeds begin to crackle, add finely chopped onion and sauté until light brown.
STEP 7:Add grated ginger and crushed garlic, sauté for 30 seconds.
STEP 8.Add crushed tomato and cook for 2-3 minutes or until oil starts to separate.
STEP 9.Add garam masala powder, red chilli powder, turmeric powder, coriander-cumin powder, sugar and salt, mix well.
STEP 10.Add shallow fried bhindi and potato slices, cook for 2-3 minutes.
STEP 11.Turn off flame and transfer aloo bhindi to a serving plate.
Now enjoy the aloo bhindi sabji..
Serve this sabji with roti or chapati..
Thank you.
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