Aloo Bhindi – Recipe for Ayurvedic Potato Okra – 2 Jul 11

You start with washing the potatoes. If the potatoes have thin skin and you trust the place you bought them from, you can thoroughly wash them and don’t need to peel them. It is actually healthier to eat them with the skin. It depends on the potatoes and of course on your taste. Peeled or not, you cut the potatoes into small pieces.

Wash the bhindi and thoroughly dry them with a clean kitchen towel so that no water drops are on them anymore. If you don’t do this, you will quickly realize that cutting becomes a very difficult work. The juice inside the okra reacts on the water, comes out and makes everything sticky, your knife, board and the bhindi itself. So dry them nicely to avoid this problem. Cut them then with a dry knife on a dry board into rings of half a centimeter thickness.

Heat up oil in a deep pan and when it is hot add cumin, garam masala, coriander, ginger powder and turmeric. Fry the spices shortly in the oil and add the potatoes. Mix the potatoes once with the spices, then add the bhindi pieces and mix it again. Add salt and cover the pan with a lid. Like this the vegetable dish can cook for ten minutes on medium heat. Stir from time to time.

When you see that both vegetables are getting soft, after about ten to fifteen minutes, you can take off the lid. Keep the pan on the fire and stir from time to time. This time without the lid will prevent the bhindi from sticking to the potatoes.

Check whether the potatoes and the okra are soft. If they are, you can spread the mango powder over the dish to add a delicious sour note. Roast and churn it further for one or two minutes and finally switch off the heat and serve.

Enjoy your meal!