Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableAlu Bhindi
Everyday meals · Sindhi
Alu Bhindi
from the Sindhi table.
Potato and okra cooked into a dry, spiced sabji that belongs equally on a weekday plate and a family spread.
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Written recipe
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Written recipe adapted from the Aloo Bhindi Fry chapter of the shared cookbook manuscript.
Ingredients
- 2 cups bhindi (okra), washed, dried and sliced
- 2 medium potatoes, peeled and cubed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp amchur powder
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Dry the okra completely before slicing it into rounds. Peel and cube the potatoes; keep them in water to prevent discolouration.
- Heat oil in a wide pan and let the cumin seeds splutter.
- Add the potatoes and sauté until lightly browned and partly cooked, about 5–7 minutes.
- Add the sliced okra and mix. Sprinkle turmeric, red chilli powder, coriander powder, cumin powder and salt over the vegetables.
- Cover and cook on low to medium heat, stirring occasionally, until the okra is tender and the potatoes are fully cooked, about 15–20 minutes.
- Add amchur, mix gently and garnish with coriander. Serve with roti, paratha or rice.