How to Make Bhindi Aloo Ki Sabji
Bhindi Aloo Ki Sabji is a dry vegetable made of bhindi(okra) and potatoes flavored with spices.
To make this bhindi aloo ki sabji delicious and healthy, I have prepared a special masala, including common spices, peanut powder, and besan namkeen papri (papdi).
Peanuts and papri add flavor to the aloo bhindi taking it to the next level. Peanuts and papri (made of gram flour) both have health benefits.
You can skip the peanuts if you like, but trust me; it adds an excellent flavor to the sabzi. Alternative to papri, you can also use sev, bhoondi, or roasted gram flour.
This bhindi(okra) ki sukhi sabji goes well with roti or chapati, salad, raita, and a glass of lassi—a perfect wholesome recipe for a tiffin box for kids or an office lunch box. I usually serve this Bhindi aloo ki sabji in my house with methi thepla and raita.
Here are a few tips to make perfect Aloo Bhindi at home.
- Always choose young Bhindi as they are less slimy.
- Prepare the bhindi the same day after buying them from the market or within a day. They continue to age even though refrigerated.
- After washing, wipe them nicely with a clean napkin and ensure the moisture content is nil.
- To get rid of slimy, Add some lemon juice or a few kokum pieces while cooking the vegetable.
- While cooking the bhindi, do not cover it with the lid.
Follow the step-by-step instructions, video, and tips, and you can easily make this bhindi aloo ki sabji with just a few ingredients readily available in your pantry. If you are looking for this Bhindi Aloo Ki Sabji recipe in Hindi, watch the video with subtitles in Hindi.
This Bhindi aloo ki sabji is a simple and easy recipe, a perfect recipe for regular lunch and dinner time. If you are tired of eating the same style of bhindi aloo ki sabji, this recipe is a must-try.
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Table of Contents
Recipe Video
Recipe Card
How to Make Bhindi Aloo Ki Sabji(Updated)
Ingredients
- 300 grams Lady Finger
- 2 potato
- 4 tbsp Oil
- 1 tsp Cumin Seeds
- 2 tbsp 2 green chili, ½ inch ginger, fresh coriander paste
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- ¾ tbsp Coriander Powder
- ½ tbsp Red Chilli Powder
- ¼ tsp Mango Powder
- ¼ tsp Garam Masala
- 3 -4 pieces Kokum or 1 tbsp lemon juice
- Salt as per taste
- 3 tbsp Namkeen besan papdi
- 2 tbsp Peanut powder
- Fresh coriander
Instructions
- Take 300 grams of bhindi and two potatoes. Wash and wipe the bhindi with a clean napkin. Cut them in the desired shape and keep them aside.
- Cut the potatoes into wedges shape and keep them in water.
- Add 4 tbsp of oil to a pan and let the oil heat. Add 1 tsp of cumin seeds and ¼ tsp of asafoetida and saute for a few seconds.
- Add potatoes and mix all the ingredients well. Cover with the lid and cook on a medium flame.
- Stir occasionally and cook till the potatoes are tender and cooked.
- Add the bhindi and a few pieces of kokum or 1 tbsp of lemon juice.
- Mix it well. Stir occasionally and cook on a medium to high flame till the bhindi is tender.
- Make sure you don't cover the pan while cooking the bhindi.
- Take 3 tbsp of namkeen besan papdi (papri) and grind it to a powder.
- In a mixing bowl, add the ground papdi, 2 tbsp of peanut powder, ¼ tsp of turmeric powder, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of mango powder, ¼ tsp of garam masala, 2 tbsp paste of (2 green chili, ½ inch ginger, and some coriander leaves), and salt. Mix all the ingredients well.
- The bhindi has cooked well, and add the prepared masalas.
- Mix all the ingredients well and cook for a few minutes.
- Add some fresh coriander and mix it well. The bhindi aloo ki sabji is ready.
- Serve hot with roti or chapati, salad, raita, or a glass of lassi.
How to make Bhindi Aloo Sabji at Home Step by Step Photos
- Take 300 grams of bhindi and two potatoes. Wash and wipe the bhindi with a clean napkin. Cut them in the desired shape and keep them aside.
- Cut the potatoes in wedges shape and keep them in a water.
- Add 4 tbsp of oil to a pan and let the oil heat. Add 1 tsp of cumin seeds and ¼ tsp of asafoetida and saute for a few seconds.
- Add potatoes and mix all the ingredients well. Cover with the lid and cook on a medium flame.
- Stir occasionally and cook till the potatoes are tender and cooked.
- Add the bhindi and a few pieces of kokum or 1 tbsp of lemon juice.
- Mix it well. Stir occasionally and cook on a medium to high flame till the bhindi is tender.
- Make sure you don’t cover the pan while cooking the bhindi.
- Take 3 tbsp of namkeen besan papdi (papri) and grind it to a powder.
- In a mixing bowl, add the ground papdi, 2 tbsp of peanut powder, ¼ tsp of turmeric powder, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of mango powder, ¼ tsp of garam masala, 2 tbsp paste of (2 green chili, ½ inch ginger, and some coriander leaves), and salt. Mix all the ingredients well.
- The bhindi has cooked well, and add the prepared masalas.
- Mix all the ingredients well and cook for a few minutes
- Add some fresh coriander and mix it well. The Bhindi Aloo ki sabji is ready.
- Serve hot with roti or chapati, salad, raita or a glass of lassi.
FAQs
How do I stop my bhindi or okra from slimy?
To ensure your bhindi is not slimy after cooking, firstly wipe the bhindi properly with a clean napkin so there is no moisture content. Secondly, after adding bhindi or okra, add some of the souring agents – lemon juice, a few kokum pieces, mango powder, or tamarind. Please don’t cover the pan with the lid while cooking the okra. Cook on a high flame and not mix or stir the vegetable frequently.
How do you remove slimy before cooking the bhindi or okra?
Please wipe, or pat dry the bhindi or okra properly with a napkin after washing so there is no moisture content. The second tip is you add some lemon juice to the chopped okra, mix it well and keep it aside for 10 minutes. Alternatively, you can add other souring agents – kokum pieces, mango powder, or tamarind. Lastly, please don’t cover the pan with the lid while cooking the okra. Lastly, cook the bhindi on a high flame, not stirring or mixing frequently.
How do you make aloo bhindi dry sabji?
Bhindi Aloo Ki Sabji is a dry vegetable made of bhindi(okra) and potatoes flavored with spices.
– Take 300 grams of bhindi and two potatoes. Wash and wipe the bhindi with a clean napkin. Cut them in the desired shape and keep them aside.
– Cut the potatoes into wedges shape and keep them in water.
– Add 4 tbsp of oil to a pan and let the oil heat. Add 1 tsp of cumin seeds and ¼ tsp of asafoetida and saute for a few seconds.
– Add potatoes and mix all the ingredients well. Cover with the lid and cook on a medium flame.
– Stir occasionally and cook till the potatoes are tender and cooked.
– Add the bhindi and a few pieces of kokum or 1 tbsp of lemon juice.
– Mix it well. Stir occasionally and cook on a medium to high flame till the bhindi is tender.
– Make sure you don’t cover the pan while cooking the bhindi.
– Take 3 tbsp of namkeen besan papdi (papri) and grind it to a powder.(this is optional). Instead of papri, you add little gram flour(besan).
– In a mixing bowl, add the ground papdi, 2 tbsp of peanut powder, ¼ tsp of turmeric powder, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of mango powder, ¼ tsp of garam masala, 2 tbsp paste of (2 green chili, ½ inch ginger, and some coriander leaves), and salt. Mix all the ingredients well.
– The bhindi has cooked well, and add the prepared masalas.
– Mix all the ingredients well and cook for a few minutes.
– Add some fresh coriander and mix it well. The bhindi aloo ki sabji is ready.
– Serve hot with roti or chapati, salad, raita, or a glass of lassi.
Conclusion
In this Bhindi Aloo Ki Sabji, we have shared how to make perfect bhindi aloo ki sabji at home with tips and tricks. To make this bhindi aloo ki sabji more delicious and flavorful, peanuts and papri(papdi) have been grounded and added to this recipe. You can skip this if you don’t like them. Trust me, this enhances the taste of this dry aloo bhindi ki sabji and takes it to the next level. Please try this recipe. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.