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Okra With Potatoes (Bhindi-Aloo) Recipe - Cooking Index

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Okra With Potatoes (Bhindi-Aloo)

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1/2 teaspoon 2.5mlTurmeric
1/2 teaspoon 2.5mlGround red pepper
2 teaspoons 10mlGround coriander
1 teaspoon 5mlGaram masala
1 teaspoon 5mlGround cumin
  Salt
1 lb 454g / 16ozOkra
3 tablespoons 45mlOil - (to 4)
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlOnion * (large)
4   Garlic - finely chopped
1   Ginger root - (1 inch), minced
1 teaspoon 5mlKalonji - (nigella seeds)
1 teaspoon 5mlTomato - chopped (large)
2   Boiling potatoes *
2 tablespoons 30mlDried fenugreek leaves - (methi)
1   Lemon
  Chopped cilantro - for garnish

Recipe Instructions

Active Work Time: 1 hour Total Preparation Time: 1 1/2 hours

Look for kalonji (nigella seed) and dried fenugreek at Indian markets.

* Cut lengthwise in thick strips

In a small bowl, mix together the turmeric, red pepper, coriander, garam masala, cumin and salt to taste.

Wash the okra and pat it dry. Trim the tops and the ends of the okra and make a lengthwise slit in each piece for stuffing the dry spices. Be careful not to make very deep slits as they will split the vegetable in two. Using a small spoon, stuff the turmeric mixture into each slit okra and set it aside. Save the leftover spice mix.

Heat the oil in a nonstick skillet over medium heat. Add the cumin seeds and cook until fragrant, about 1 minute. Add the onion, garlic, ginger and kalonji seeds. Cook until the onion is light brown, about 10 minutes.

Add the tomato, potatoes and okra and stir until the okra and potatoes are well coated with the onion and tomato mixture. Add the leftover spice mix and the fenugreek, reduce the heat, cover and cook until the potatoes and okra are tender, 15 to 20 minutes. Squeeze lemon juice over the stew before serving and garnish it with cilantro.

Source:
Mira Advani-Honeycutt in The Los Angeles Times, 1/17/01

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