Aloo Bhindi Fry

 · 1 min · Pallavi Varandani


  • 2 medium-sized potatoes, peeled and cubed
  • 250 grams okra (bhindi), washed, dried and sliced into rounds
  • 1 onion, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil


  1. Heat oil in a pan over medium heat.
  2. Add cumin seeds and let them sizzle for a few seconds.
  3. Add chopped onions and sauté until they turn golden brown.
  4. Add the cubed potatoes and mix well. Cook for 5-7 minutes, stirring occasionally.
  5. Add sliced okra and mix well. Cook for another 5-7 minutes, stirring occasionally.
  6. Add turmeric powder, coriander powder, red chili powder, and salt to taste. Mix well.
  7. Cook for another 10-15 minutes, stirring occasionally until the potatoes and okra are cooked through and slightly crispy.
  8. Turn off the heat and serve hot with roti, paratha, or rice.
  9. Enjoy your aloo bhindi fry!

Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!