Skip to main content

Aloo Bindi Curry/Potato and Okra Curry


Coming to the day 2 of Blogging Marathon #57,sharing a dry curry with potato and okra.Initially I was bit hesitate to try this combo.But after seeing in a cookery show I was so confidence to try.In the original recipe both potato and okra are deep fried.Here I pan fried both veggies in a low flame to minimise the calories.Again the okra and tomato used are home grown and harvested more than 10 lbs of okra and 30 lbs of tomatoes for the whole summer.The okras were so fresh and tender.With no further delay lets move on to the recipe........................................







                                                              Aloo Bindi Curry

    Basic Information
    Preparation time 10 minutes
    Cooking time 35-40 minutes
    Serves  2
    


   Ingredients

IngredientQuantity
Potato1 large size(cubed)
Okra/vendaikkai15 (cut into 1.5
inch piece)
Ginger/inji(grated)1 tsp
Garlic/poondu(grated)1 tsp
Onion1  (medium size)
Tomato1 (medium size)
Red chilly powder1/2-3/4 tsp
Coriander powder/dhaniya podi1 1/2 tsp
Tomato1 (medium size)
Red chilly powder1/2-3/4 tsp
Coriander powder/dhaniya podi1 1/2 tsp
Turmeric powder/manjal podi1/4 tsp
Garam masala powder1/4 tsp
Coriander leaves(chopped)1  tbs
Salt1 tsp
Oil2 -21/2 tbs
Cumin seeds/jeeragam1/2 tsp

  

  Method

  • Heat a pan with 2 tsp of oil and fry the cubed potato in a medium flame till it becomes golden and crisp.Remove it from the pan and keep it aside.In the same pan add another tsp of oil and fry the okra in a medium flame till it becomes tender.Remove and set it aside.

  • Heat the remaining oil and crackle the cumin seeds,add the finely chopped onion.Saute it till it becomes transparent.Add in the finely grated ginger and garlic,fry it till the raw smell disappears.Add in the chopped tomato and cook it for couple of minutes.Now add in the spice powders and salt except garam masala powder and give it a mix.

  • Add around 1/4 cup of water and cook it till the raw smell goes off.Now goes in the fried potato and okra,give it a mix till everything gets blend well.Keep it in a low flame for 3-4 minutes and stir it gently in between.Finally sprinkle the garam masala powder and coriander leaves.Put off the flame.

  • Serve it with roti or phulkas


Enjoy............................................................

 Check out my fellow blogger participating in Blogging Marathon #57.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more