Lahsuni Bhindi Aloo - Garlicky okra with potato
Lasuni Bhindi Aloo – Garlicky Okra with Potatoes cooked with fenugreek seeds and garlic along with onions and spices, make a perfect masala okra fry!!
Servings: 4
Ingredients
- 1 lb Okra
- 1 Small Yellow Onion
- 2 Red Potatoes
- 1 tbsp Minced Garlic
- 1 tsp Grated Ginger
- 1 Finely chopped Serrano Pepper with seeds for extra kick/spice
- 1 tbsp Fenugreek Seeds
- 1 pinch Asafetida Hing
- 5 Curry Leaves
- 1 tbsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Cumin powder
- 1 tsp Coriander Powder
- 4 tbsp Peanut Oil or any other oil with high smoke point
- 1½ tsp Lemon Juice
Instructions
Cook Onion and Potatoes
- Heat oil in a pan, add fenugreek seeds and curry leaves. Once they start changing color from mustard to brown and starts to form aroma, add a ping of asafetida and sliced onions. Cook until translucent.
- Once onions are cooked, add cubed potatoes to it. Cook potatoes on medium heat until they are brown and crispy.
Cook Okra
- Add cut okra into the cooked onions and potatoes, add salt, lemon juice and minced garlic. Keep cooking them on medium heat, stirring every few minutes. As it cooks, you will see that okra starts to term slimy. We want to keep cooking it until all the sliminess disappears.
- Once okra looses all its sliminess and starts to crisp up, add grated ginger, finely chopped serrano pepper, turmeric powder, red chilli powder, cumin powder and coriander powder. Mix it very well. Taste it and add more salt if needed.
Serving!
- Serve Lahsuni Bhindi Aloo - Garlicky okra and potato with phulka roties, kadhi, mori dal and bhat!
Notes
The tricky part of cooking okra is dealing with its sliminess. There are few things I like to do to overcome that sliminess. I like washing, drying and cutting okra a day before making. Let the clean and cut okra sit at room temperature overnight or at-least for 8-10 hours before cooking them. I let them cook on moderate heat with decent amount of oil and a splash of lemon juice for good amount of time till the sliminess goes away. It starts becoming crispy and that’s when you get the right texture of the okra!!