Aloo Bhindi Flavored with Mustard and Poppy Seeds
Aloo Bhindi, a cherished vegetarian dish from Bengali cuisine, combines the wholesome goodness of okra (bhindi) and potatoes (aloo) with the unique flavors of mustard and poppy seeds. This dish features tender, sautéed vegetables that are beautifully seasoned with turmeric, red chili powder, and a delightful mustard-poppy seed powder, offering an aromatic and spicy accompaniment to any meal. Perfect for a cozy Sunday lunch, this dish pairs wonderfully with Bengali-style cholar dal and luchi for an authentic culinary experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 300 grams (cut into 1-inch pieces) |
| Potatoes (Aloo) | 3 medium-sized (cut into 1-inch wedges) |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Salt | To taste |
| Mustard oil | For cooking |
| Poppy seeds | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
60 minutes
Servings:
4
Cuisine:
Bengali
Course:
Lunch
Diet:
Vegetarian
Instructions:
-
Preparation: Begin by prepping all the vegetables. Wash and cut the bhindi into 1-inch pieces and the potatoes into wedges. Set them aside.
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Spice Powder: In a small bowl, combine the mustard seeds and poppy seeds. Grind them into a fine powder using a spice grinder or mortar and pestle. Set the powdered mixture aside for later.
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Cooking the Potatoes: Heat 1 teaspoon of mustard oil in a heavy-bottomed pan. Add the potato wedges to the pan, season with a pinch of salt, and stir-fry them on medium heat. Cover the pan with a lid to allow the potatoes to cook evenly with the steam, stirring occasionally.
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Adding Spices to Potatoes: Once the potatoes are about halfway cooked, add the turmeric powder and red chili powder. Stir the potatoes well to coat them with the spices. Continue cooking the potatoes, covered, until they are fully cooked and golden brown. Transfer the cooked potatoes to a bowl and set aside.
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Cooking the Bhindi (Okra): In the same pan, add another teaspoon of mustard oil. Heat it over medium flame, then add the chopped bhindi. Sprinkle a little salt over the bhindi and sauté it until tender and soft. Keep the lid slightly ajar while cooking to allow steam to circulate and prevent the bhindi from becoming sticky.
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Combining the Vegetables: Once the bhindi is cooked through, add the mustard and poppy seed powder to the pan along with the roasted potatoes. Stir everything together, ensuring the potatoes and bhindi are well coated with the spice powder. Continue to sauté for another 4–5 minutes to allow the flavors to meld together.
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Finishing Touches: Taste and adjust the salt if needed. Once everything is well combined and the vegetables are tender, turn off the heat.
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Serving: Serve the Aloo Bhindi hot, accompanied by Bengali-style cholar dal and luchi for a satisfying and authentic Bengali meal.
Nutritional Information (per serving):
- Calories: 150 kcal
- Fat: 9g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 4g
- Sodium: 200mg
This Aloo Bhindi recipe, infused with the distinct flavor of mustard and poppy seeds, is a perfect addition to your lunch menu. The combination of textures from the crispy potatoes and tender bhindi, along with the aromatic spices, makes this dish a memorable meal.
