Bhindi aloo masala

Well there is nothing great in “Bhindi”. But indeed it made me feel “great”. So here goes the story, last year I had made aloo bhindi for lunch. MIL (yaaniki Mother-in-law) calls me up and there arises the mandatory question “what have you cooked?” I told her about “Bhindi aloo”. She with a worried tone exclaims that her dear son hates “Bhindi”. But I told her that I have been making “Bhindi” and he has been eating it without any resistance. So after the chatting session, I go and ask him “You don’t like “Bhindi”, why didn’t you tell me earlier?” He said “I never used to like it, but I like the way u make it”. Now there was no competition but I felt like a winner. It has been more than a year and still my MIL doesn’t believe that he like eating “Bhindi”. I don’t argue or refute, I just smile. May be she has to see it to believe it  J

The summers are here, so finally after a break we are back with bhindis. I made this bhindi aloo masala of the year a tad bit differently. I added tomato paste and garam masala and the bhindi aloo masala came out well. So here goes the recipe for you all.

Bhindi aloo masala

Serves : 2 persons

Ingredients:

Bhindis or okra- 250 gms (chopped)

Potato (big) – 1(chopped)

Onion (medium)- 1 (chopped)

Tomato (medium)- 1 (chopped)

Paanch phoron- 2 tsp

Turmeric powder- 2 tsp

Red chilly powder- ½ tbsp

Garam masala- 2 tsp

Green chilies- 2 (finely chopped)

Salt to taste

Oil- 1 and ½ tbsp.

Coriander leaves- 1 tbsp (finely chopped)

Procedure : Take oil in a Kadhai, put the paanch phoron once the oil is hot. Let it splutter, and then add onions and green chilies. Sauté it for 2 minutes and mix in the chopped potatoes. Cover and cook till the potatoes look fried on both the sides.meanwhile gring the tomato into a smooth paste. Then add the bhindis, tomato paste, turmeric powder, chilly powder and salt. Cover and cook till done. It takes about 15-20 minutes. Then finally add coriander leaves and garam masala.

Bhindi aloo masala  tastes best with rotis or dal and rice.