A little story time before Aloo Bhindi Masala. My father is a civil engineer. Whenever I had holidays, I would go along with him to the site where his current project was then happening. The place was noisy, vibrant with all sorts of people. The granite tiles those days were laid by skilled North Indian men in all of my fathers projects. My father always tells no one can lay granite like they do. It was true. Their precision was unbeatable and flawless. Laying tiles is an art. There was something that moved me everyday during lunchtime. Their lunch was the same everyday. They brought their lunch covered in a news paper. These men had rotis with 5-6 fried green chillies on the side. That was it. Every evening after work, they would buy the same veggies everyday from a shop nearby. Onions, potatoes (lots of it), tomatoes and green chillies. No other veggies or fruits. Once in a while they would buy Bhindi. Potatoes meant sustenance. Potatoes were cheap, filling and tasty. They cooked once a day at night. They made excellent rotis. Their families were back in their villages. They all would show me pictures of their children from their wallets. They were very happy, kept talking, joking and worked hard. Last year, one of the tile layer whom I knew very well came to see my father as he was unwell. His name is Somnath. He now has a tile laying company in Coimbatore which employs 20-25 people. Now that’s an awesome achievement. He speaks excellent tamil after all these years. I still remember him having a pencil all the time at the back of his ears. What a craftsman. Every time I make Aloo and Bhindi, I think about Somnath.
This is how I do my Aloo Bhindi Masala.
Cut the Bhindi about 1.5 inches long. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.
After 15 minutes, It should be well cooked and no more slimy. Set aside.
In the same pan add in the diced potatoes and fry for a minute. Add in half a cup of water and cook until fork tender. Set aside.
Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.
Add in the finely chopped onions and saute until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.
In the mean time crush and puree the tomatoes in a blender.
Add in the ginger garlic paste and the pureed tomatoes.
Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.
Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.
When the curry is simmering, powder some roasted peanuts in a blender. Set aside.
Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat.
Serve hot with roti/chapati.
- 250 grams Bhindi / Ladies finger
- 2-3 potatoes
- 2 tablespoon yogurt
- 4 tablespoon Oil (divided)
- 1 teaspoon cumin seeds
- 2 dried red chillies
- 3 medium sized onions
- 4 ripe tomatoes
- 2 tablespoon ginger garlic paste
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon salt
- ¼ cup roasted peanuts
- 4-5 springs coriander leaves
- Cut the Bhindi about 1.5 inches long. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.Set aside.
- In the same pan add in the peeled and diced potatoes and fry for a minute. Add in half a cup of water and cook until fork tender. Set aside.
- Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.
- Add in the finely chopped onions and saute until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.
- In the mean time crush and puree the tomatoes in a blender.
- Add in the ginger garlic paste and the pureed tomatoes.
- Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.
- Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.
- When the curry is simmering, powder some roasted peanuts in a blender. Set aside.
- Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat.
- Serve hot with roti/chapati.