What is Aloo Bhindi?
Aloo Bhindi or Bhinda Bateta nu Shaak is a stir fry made with okra and potatoes. This stir fry is made in different styles all over India. This Gujarati style stir fry is lightly spiced with red chili powder, turmeric, cumin-coriander powder, dry mango powder, and salt. Cooked with onions and garlic, this recipe gets caramelized sweetness from the onions, rustic garlicky flavors, and it’s tang from the dry mango powder. We enjoy this stir fry with rotis or parathas, with Gujarati Dal (lentils cooked in spices) or Gujarati Kadhi (A soup made with Indian-style yogurt and gram flour).
Tips To Keep Okra Non-Sticky and Green
Wash the Okra - Always wash the okra and then lay them on a clean kitchen towel to air dry. Wipe the Okra to Reduce Moisture - Now use a fresh clean kitchen towel to make sure you wipe each okra thoroughly. This will help reduce the moisture and make the stir fry non-sticky.
Cut the Okra a day before - Okra is a great vegetable to meal prep. And it actually will work in your favor. Cutting the okra ahead of time, and storing it in the refrigerator. This further dries out the okra and will make your stir fry non-sticky. Cook in a Frying Pan - I have noticed that cooking okra on a flat frying pan renders non-sticky okra, than cooking them in a kadai. They cook more evenly when they are cooked in the frying pan, uncovered. This will keep your okra green in color too.
Cooking Okra Uncovered - Have you ever wondered why your okra turns out brown and clumpy? It is because you might be covering the okra and cooking them. Next time, try to cook okra uncovered and wait until you notice how perfectly they are cooked. Add Spices Once Okra is Cooked - Add red chili powder, cumin-coriander powder, and dry mango powder after the okra and potatoes are cooked. This keeps the color of the okra green.
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