The earthy flavour of potatoes and sweet, crunchiness of okra were match made in heaven! Addition of bell peppers just lifts the flavour to the whole new level. If you are not an admirer or okra and twitch your nose when you see it on the menu, then may be this Aloo-Bhindi Pepper Fry might be the one to convert you. You can use just a couple of spices like turmeric and red chilli powder, or replace some with the spices you prefer. You can replace the potatoes with carrots or use both of them. There is no hard set rules about the ingredients used, but I do suggest you to follow the cooking technique to remove the sliminess of okra by stir frying them first in enough oil.
Like any other Indian dish, this Aloo-Bhindi Pepper Fry tastes better when it is allowed to rest for half an hour or so for the flavours to blend harmoniously as the vegetables absorb all the spices. I have made this umpteen times in the last decade and it continuous to be one of the most loved dishes in our family. So very simple and quick to prepare, this dish is sure to win many hearts. Serve this spicy Aloo-Bhindi Pepper Fry as a side with rice and dal or with plain Paratha or Roti. You can also stuff and roll it in a flaky Paratha or chapatti as a quick veggie rolls on the go.
15 – 18 small Bhindi/Okra/Ladies Finger
2-3 small Potato
2 medium Capsicum/Bell Peppers (I have used one each of red and green bell pepper)
1 large Onion, thinly sliced
1½ tsp Ginger-Garlic Paste
¼ – ½ tbsp. Jaggery or Brown Sugar or Palm Sugar (Adjust as per taste)
Salt to taste
2 tbsp Oil (I have used sunflower oil)
1 – 1½ tsp Red Chilli Powder (Adjust as per taste)
½ tsp Haldi/Turmeric Powder
1½ tsp Dhania/Coriander Powder
1 tsp Jeera/Cumin Powder
1 heaped tsp Amchur/Dry Mango Powder
½ tsp Garam Masala
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
2-3 Dry Red Chillies, halved
A sprig or two of Curry Leaves (Optional, but recommended)
1 tbsp Oil
Click on the link below for the detailed recipe instruction and tips.
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