Bhindi Batata Fry - (Bhida Papeto Fry)

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

To show you the proportion of the cuts

Ingredients:

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:

1.    Toss the cut bhindi in 1 teaspoon chili powder and ½ teaspoon turmeric powder.

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.

4.    Heat 5 tablespoons oil in a wok or a non-stick wok/pan. Add cumin seeds and allow to splutter.

5.    Add onions and sauté until onions turn golden brown.

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.

9.    Add the fried bhindi to the crisp-edged potatoes and mix gently but well.

10. Continue cooking, WITHOUT COVER, on very low heat for 2 minutes.

11. Check seasoning and add salt, if needed. Mix and cook for a minute more if you add salt.

12. Serve with any dal and hot chaptis.

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: