I usually make plain masala Bhindi but Mum had been
requesting me to make Bhindi Batata; the dry sauté-fry style. She loves the
combination. Her wish (for most things 😝) is my command coz I do not want
to be disinherited from her Will *evil grin* This is yet another yum, ‘Back To
The Basics’ recipe. Enjoy!
WAshed |
Dried |
Ends snipped |
Cut into square-ish pieces |
500 grams bhindi (okra / ladyfingers), washed, dried,
snipped at both ends and cut into pieces
3 large potatoes, peeled and diced
2 medium onions, chopped fine
1 teaspoon cumin seeds
1½ teaspoons + 1 teaspoon chili powder
1 teaspoon + ½ teaspoon turmeric powder
1½ teaspoons ginger-garlic paste
1 teaspoon Parsi Sambhar masala (optional)
1½ teaspoon coriander-cumin powder
Salt to taste
5 + 2 tablespoons oil
Method:
2. Heat
2 tablespoons oil in a non-stick pan. Add half the quantity of bhindi and shallow
fry on gentle heat until cooked. DO NOT COVER the pan during the frying
process.
3. Remove
the fried bhindi into a plate. Add the remaining bhindi to the oil and repeat
the frying process. (Feel free to add some extra oil, if you feel the bhindi is
too dry.) When the second batch of bhindi is done, add it to the first batch. Keep
aside.
6. Add
ginger-garlic paste, 1½ teaspoons chili powder, 1 teaspoon turmeric powder,
Parsi sambhar masala (optional), coriander-cumin powder and salt. Sauté until
masala (spices) is cooked.
7. Add
the diced potatoes and toss them well in the masala, lower heat, cover and
cook. Gently toss them, intermittently, until cooked.
8. Once
the potatoes are fully cooked, UNCOVER and continue cooking them on low heat
until they begin to turn slightly crisp at the edges.
11. Check
seasoning and add salt, if needed. Mix and cook for a minute more if you add
salt.
Chef Notes:
1. Please
note, caps used are merely for emphasis; I do not mean to offend.
2. Try
and cut
the bhindi and potatoes to nearly the same size; the bhindi a tad bigger than
the diced potatoes as they will shrink when cooked. Symmetry bhi koi cheez hoti
hai - aur vaise bhi aj wale ‘full country in lockdown’ ke samay mein ghar
baithe-baithe kuch toh karna hai toh yahi karo *evil grin*. Jokes apart, no
specific reason for this except that it looks nice when you empty it onto a
platter.
3. Please keep
a few paper towels handy when you cut the bhindi. Whenever the stickiness oozes
on to the knife, in excess, wipe the knife with the paper towel and then
proceed to cut the remaining bhindis. Keep wiping the knife as and when
required. This will help keep the stickiness in check when cooking the
vegetable.
4. I
prefer using non-stick pans/woks when I have stuff to crisp up coz it ensures I
don’t burn it. *sheepish grin* You may, of course, use whatever you are
comfortable using.
5. I
cannot stress this enough – Do NOT cover the vessel when you are frying/cooking
bhindi coz the steam / water droplets from the lid will turn the bhindi into a
sticky mess. You don’t want that now, do you? Always cook the bhindi gently, on
low heat, and it will cook beautifully. I promise!
6. I
have mentioned the exact quantity of oil and spices as used by me. If you feel
the need to increase or decrease the quantity with regard to your diet regime
and your palate, please do so.
7. You
may fry the bhindis, remove them to a plate and continue cooking the potatoes
in the same pan. I was cooking the bhindi and potatoes simultaneously hence
used two pans.
8. You
may share the direct blog-link of the recipe/s but do NOT publish my recipes,
and/or my photographs, on any blogsite or website without my explicit consent
or attempt to pass off my recipe/s as your own. You will be held accountable
for plagiarism.
Some more photographs:
Was wwwaaaiitting ....
ReplyDeleteThank you so much.
Will make it one of these days.
When I saw the bhindi: potato pieces was reminded of my Amma's OCD with uniformity of the cut veggie pieces 😁
I can relate to these OCDs. *sheepish look* Do give this a try and let me know how it goes. If you are at Instagram, feel free to click a pic, post it and tag me (kenzyskitchenkorner) when you do. I'd love to hear from you, Suja! :)
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