Friday, October 2, 2015

Pyazwali Alu Bhindi (Orka, Onions and Potatoes stirfry)

This is a very simple bhaji to make and very tasty to savor with chappatis and a side of yogurt or even as a simple side wit some comforting dal/chawal.
My 5 year old loves this bhaji and says yummy food whenever we have it on her plate. I have been making this almost once a week for over 9 years now. Thought of sharing it here.

I generally buy Indian Okra called Bhindi from the Indian store close to home. I do not go by pounds or kilos as I generally count about 45 to 50 Okras/bhindis and that makes enough bhaji for the 3 of us for one meal (we eat more vegetables and less chappati or rice)


about 50 bhindis/okra
1 medium onion
2 medium potatoes
1 tsp turmeric powder
2 tsp coriander cumin powder
1/2 tsp red chilli powder
1 tsp amchur powder
2 tablespoons oil
salt to taste


Wash the bhindi and dry them. Chop their ends off and then make 1/2 inch slices. Peel the potatoes and then make cubes equal to the size of the bhindi. Chop the onions roughly.
In a kadhai/wok, add the oil. When it gets hot add the onion, potato and bhindi and coat everything with oil. Cover and let it cook on medium heat for about 5 to 7 minutes. Remove the lid and then stir it to get the vegetables on top to go to the bottom. Cover and cook again for 5 to 7 minutes.
Add the turmeric, salt, coriander cumin powder, chilli powder and amchur powder. Mix everything well with a very light hand. Check if the potatoes and bhindi are cooked - if not then cover and let it cook for another 5 to 7 minutes. If its cooked then no need to cover. Let it saute in the masalas for about 5 more minutes and keep lightly stirring it lightly.
Serve hot with chappatis and yogurt or as a side with the humble dal chawal.

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