Mustard Potato Bhindi (Aloo Bhindi) Recipe
Description
Mustard Potato Bhindi, a traditional Bengali dish, combines the earthy flavors of potatoes and ladyfinger (bhindi/okra) with the robust taste of mustard seeds and poppy seeds. It’s a simple yet flavorful recipe, perfect for a quick and tasty lunch.
Cuisine
Bengali
Course
Lunch
Diet
Vegetarian
Ingredients
- 300 grams ladyfinger (bhindi), cut into 1-inch pieces
- 3 potatoes, peeled and cut into 1-inch pieces
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- Mustard oil (for cooking)
- 1 teaspoon khus khus (poppy seeds)
- 1 teaspoon mustard seeds
Preparation Time
20 minutes
Cooking Time
40 minutes
Instructions
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Prep the Vegetables: Start by chopping the ladyfinger and potatoes into 1-inch pieces. Set them aside.
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Grind the Paste: Place the khus khus (poppy seeds) and mustard seeds in a mixer grinder and make a smooth paste. Keep this mixture aside.
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Cook Potatoes: Heat some mustard oil in a pan. Add the potatoes and a pinch of salt. Cook the potatoes until they are half done. Next, add turmeric powder and red chili powder. Cook the potatoes until fully tender and set aside.
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Cook Ladyfinger (Bhindi): In the same pan, add a little more mustard oil. Add the chopped ladyfinger, along with a pinch of salt, and sauté until the ladyfingers become soft and cooked through.
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Combine Potatoes and Ladyfinger: Once the ladyfingers are cooked, add the khus khus and mustard paste. Mix everything well. Now, add the cooked potatoes and cook for another 4 to 5 minutes, allowing the flavors to meld together.
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Serve: Turn off the heat. Serve the Mustard Potato Bhindi hot with Cholar Daal and rice for a comforting lunch.
Enjoy this simple yet flavorful Bengali delicacy!
