Aloo Bhindi: Mustard-Flavored Okra and Potato Stir-Fry
Introduction
Aloo Bhindi, a delightful and comforting dish from Bengali cuisine, marries the earthy flavors of okra and potatoes with the pungent richness of mustard oil and spices. This vegetarian recipe is perfect for a satisfying lunch or dinner, offering a burst of flavors that pair wonderfully with rice and lentils. In this detailed guide, you will find everything you need to prepare this dish, from the ingredients to step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Okra (Bhindi) | 300 grams, cut into 1-inch pieces |
| Potatoes (Aloo) | 3, cut into 1-inch pieces |
| Turmeric Powder | ½ teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | As required |
| Khus Khus (Poppy Seeds) | 1 teaspoon |
| Mustard Seeds (Rai) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 4 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 5 grams |
| Total Fat | 7 grams |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 40 |
| Total | 60 |
Servings
- Servings: 4
Instructions
-
Preparation of Vegetables: Begin by washing and cutting the okra and potatoes into 1-inch pieces. It is important to prepare all the vegetables beforehand and keep them ready for use, as this will streamline the cooking process.
-
-
Grinding Spices: In a mixer grinder, add the mustard seeds and khus khus. Grind them together into a fine powder. Once done, set this mixture aside for later use.
-
Cooking Potatoes: In a deep pan or kadai, heat some mustard oil over medium heat. Once the oil is hot, add the potato pieces along with a pinch of salt. Cook the potatoes until they are halfway done. This initial cooking ensures that the potatoes have a tender texture by the time the dish is complete.
-
Adding Spices: Once the potatoes are partially cooked, add the turmeric powder and red chilli powder to the pan. Stir well to coat the potatoes evenly with the spices and continue to cook until the potatoes are fully tender.
-
Cooking Okra: In the same pan, add a little more mustard oil if necessary. Then, add the okra and a pinch of salt. Cook the okra until it becomes soft, stirring occasionally to prevent sticking. The salt will help release moisture from the okra, making it cook faster.
-
Combining Ingredients: Once the okra is cooked through, add the ground mustard and khus khus mixture into the pan. Mix everything together gently to ensure the spices are evenly distributed.
-
Final Cooking: Now, add the previously cooked potatoes back into the pan along with additional salt if needed. Cook everything together for about 4 to 5 minutes, allowing the flavors to meld beautifully.
-
Serving: Once done, turn off the heat and let the dish sit for a few moments. Aloo Bhindi is best served hot alongside a bowl of cholar dal and steamed rice for a complete Bengali meal.
Conclusion
This Aloo Bhindi recipe is not only a treat for the taste buds but also a wholesome addition to any vegetarian meal. With its vibrant colors and rich flavors, it is sure to be a hit at your dining table. Whether you’re a seasoned cook or trying your hand at Bengali cuisine for the first time, this dish is simple to prepare and incredibly satisfying. Enjoy your culinary journey with this delicious and aromatic dish!
