I bought baby potatoes recently, we can do many interesting recipes using baby aloo, I tried my hands in making Aloo bhindi masala, I don’t want this recipe to be routine, so I fried the potatoes in mustard oil then added pickle in the masala, make this recipe really flavorful and tasty. Let’s see the procedure to make this yummy curry, this curry/masala goes well with roti/curd rice.
[recipe title=”Aloo bhindi masala ” servings=”4″ time=”40mins” difficulty=”easy”]
|Baby potatoes||250 grams|
|Okra/ bhindi/ lady’s finger||250 grams|
|Ginger garlic paste||1 tbsp|
|Mango pickle||without mango pieces 2 tbsp|
|Chili powder||2 tsp / as per your taste|
|Coriander powder||2 tsp|
|Turmeric powder||½ tsp|
|Garam masala powder||1 tsp|
|Coriander leaves||for garnishing|
|Lemon||few drops (while serving)|
|Salt||as per taste|
|Mustard oil||for shallow fry the potatoes|
|Mustard seeds||½ tsp|
|Cumin seeds||½ tsp|
First thing first, wash and cook the baby potatoes in pressure cooker for 5 whistles, once it cooled a bit peel it and keep it aside.
Now cut the bhindi in 1 inch pieces and reserve it, pre heat the oil on a large pan, add the mustard and cumin seeds, once it stop popping add the chopped onions and saute it till they turn pink.
Add the ginger garlic paste and fry well, now add the chopped bhindi and fry it till they are slightly brown, add the chopped tomatoes and cook till they are mushy. Add chili,coriander and turmeric powder and fry for a minute or so.
Place an another pan in high heat and add the mustard oil, once the oil reach the smoking point add the peeled potatoes and fry till it golden, now add the fried potatoes in the bhindi masala and gently toss in.
If you want to make it dry then don’t add water, here I gonna add the water and bring it to boil then add the garam masala powder, adjust the salt and serve it with phulkas/ rice along with lemon wedge.