Kali Mirch Aloo Bhindi Sabzi - Aloo Bhindi Pepper Fry

Name: Kali Mirch Aloo Bhindi Sabzi - Aloo Bhindi Pepper Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 3 pieces White Potatoes (3 Potatoes (Aloo) boiled, peeled and cubed); 2 cup Okra (2 cups Bhindi (Lady Finger/Okra) cut into 1/2 an inch); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 3 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) + 2 teaspoons Cumin seeds (Jeera)); 1 piece Yellow Onion (1 Onion finely chopped); 2 tbsp Vegetable Oil (2 tablespoons Oil); 0 pieces Table Salt (Salt to taste); 2 tsp Black Peppercorns (2 teaspoons Whole Black Peppercorns)

A simple North Indian stir-fry of cubed potatoes and okra, seasoned with a freshly ground cumin and black pepper powder for a peppery, crispy finish.

30 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Steps

1To begin making Kali Mirch Aloo Bhindi recipe, add the potatoes with 1 cup water in a pressure cooker and cook for 3 to 4 whistles. Allow the pressure in the cooker to release naturally.
2Once the potatoes are cooled down, peel the potatoes and cut them into small cubes. Keep it aside.
3Make a fine powder of cumin seeds and peppercorns using a mixer grinder. Keep aside.
4Heat oil in a heavy bottomed pan. Once the oil is hot, add the cumin seeds and allow it to crackle.
5Add the finely chopped onion and saute until it turns soft and translucent - about a minute.
6Once the onions are softened, add bhindi, sprinkle some salt and saute until the sliminess goes away. Keep the bhindi slightly covered, this will help the bhindi cook faster with the steam.
7At the same time, since the lid is slightly ajar, it will help the steam escape and prevent sliminess.
8Once the bhindi is cooked, add the boiled potatoes, turmeric powder and powdered black peppercorns and cumin powder and saute till the Kali Mirch Aloo Bhindi Sabzi turns a bit crispy. This would take about 3 to 4 minutes.
9Check the salt and adjust accordingly.
10Once the Aloo Bhindi turns a bit crispy and gets well coated with the cumin-pepper powder turn off the heat and serve hot.
11Serve the Kali Mirch Aloo Bhindi Sabzi along with Steamed Rice, Garlic Rasam, Elai Vadam and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a simple yet flavoursome weeknight dinner.