ALOO BHINDI MASALA (GRAVY) RECIPE | SIDE DISH FOR ROTI

 

     I got this recipe from my friend Sangeeta, she was so sweet to mail me a complete ‘North Indian Thali menu. The menu was so simple and I will soon post that. But first I thought of posting this recipe in my blog. I always wanted to try aloo and bhidi combo for long time. And she read my mind!

    This recipe was so simple and the taste was awesome! I had it with roti and I am sure it will go well with any plain pulao or steamed rice and a simple dal tadka. In this recipe, you can also get a greenish coloured gravy by increasing the coriander leaves,which tastes great too! So try by yourself and enjoy!

Ingredients

Ladies finger(small)	12-14
Potato	1 or 2
Oil	4 tblsp
Red chilli powder	1/2 tsp
Coriander powder	2 tsp
Garam masala powder	3/4 tsp
Turmeric	1/8 tsp
salt	As needed

To grind

Onion	2
Tomato	2
Green chilli	4-5
Garlic flakes(small)	6-7
Coriander leaves	2 tblsp

To temper

Oil	As needed
Jeera	1 tsp

   

Method: Chop onion,tomatoes roughly,peel the garlic and grind everything under “to grind” table to a smooth paste.Clean the ladies finger and pat dry it using a kitchen towel. Cut the head and tail of it and slit it in the middle to check. Heat a pan and add 2 tblsp of oil and arrange these ladies finger and cook in medium-low flame.Turn/toss to ensure even cooking. carefully drain the ladies finger from oil. Arrange peeled and round cut potatoes and cook them till golden and soft.Drain from oil.Temper with jeera. Add the ground paste and add all the masala powders-red chilli,garam masala,coriander and turmeric. Add salt.Mix well and fry in medium flame until oil oozes out and raw smell goes away. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.Boil in medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.

Garnish with coriander leaves if desired and serve with roti or mild pulavs.

Notes:

Fry in medium flame with generous oil. So that the bhendi and aloo gets cooked. A reader suggested doing this part in microwave oven,to avoid excess oil. I have to try myself,but felt its a good idea. I was first doubtful how it would taste,but then the bhendi and aloo was really good with the masala,when ate together. Totally enjoyed it!

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