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  • Writer's pictureCheyenne

Aloo Bhindi


3 tbsp oil

1 tsp cumin seeds

2 green chilis, split

2 potatoes, cubed

3 cups okra, chopped

1 onion, chopped

1 tsp salt, or to taste

1 tbsp coriander powder

1 tsp cumin powder

½ tsp turmeric powder

1 tsp red chili powder

1 tsp dry mango powder


  1. Heat 3 tbsp oil over medium. Once oil is hot add cumin seeds, green chilis, and potatoes. Fry until potatoes are tender and cooked

  2. Once potatoes are cooked, add okra and fry for about 5 minutes. Do not cover pan. Covering pan will create moisture and make your okra sticky!

  3. After about 5 minutes, add onion to okra and continue cooking until onions are translucent and okra is cooked

  4. In small bowl combine salt, coriander, cumin, turmeric, red chili, and dry mango powder

  5. Return potatoes to the pan and sprinkle in the masalas. Gently mix until everything is well incorporated

  6. Goes great with chappati!

*Tip: Make sure to thoroughly wash okra and dry it COMPLETELY before cutting them. Moisture will make okra very sticky and not very good.

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