Okra & Potato Stir Fry | Aloo Bhindi Sabzi

A simple yet delicious stir fry with okra and potatoes. This combination is a personal favorite because growing up, my mom would make either this dish or just simple stir fry okra and wrap "parcels" or roti roll-ups for school lunch. To this day, my mouth waters when I think of this lunch. Of course, back then, I wanted to have sandwiches or other "foreign" foods. Even then, I enjoyed this dish. Whenever, I am feeling nostalgic, I cook up one of the many dishes that reminds me of my mother's cooking. Alas, it never turns out as great as mom's cooking, but it does satisfy my tastebuds to some extent. 




The best way to eat this is with hot roti! If you have the time, wrap it up into a roti/chapati as you would a burrito and let it sit for at least 30 minutes. Something magical happens and you will enjoy the BEST burrito of your life. 😉  You can also have this as a side dish with rice and dhal. My nieces, weirdly enough, enjoy this with rice alone. I will never understand their love for such a combo, but they swear by it... so maybe you'll like it too.
Okra has many health benefits but it IS a tricky vegetable if you don't like gooey veggies. To avoid the gooey mess that comes from okra, follow these tips:
After washing the okra, wipe it with kitchen towel or spread them on a plate or towel until completely dry. If its nice outside, you can lay them out in the sun with a cloth over to it to help it dry. If you notice that your knife is getting sticky while cutting the okra, keep a paper towel or damp kitchen towel handy to wipe in between cuts. Lastly, do not cover the l pan while making this stir fry. Moisture makes the okra gooey and mushy and you want a crispy, fried, okra dish. 

Now... on to the recipe. 
Ingredients :
2 cups okra, sliced
1 cup potatoes, diced into uniform pieces
1 cup onions, sliced
3 chilies, either dried or fresh * adjust according to taste
1 tbsp oil
salt to taste 


Method:

Start with a pan on medium high heat. Add 1 tbsp. of oil. 
Once hot, add onions and dried chilies. Sauté for 3-5 minutes until the onions are golden in color.
Add okra and potatoes.
Season with salt and mix well. 
Sauté for 10-15 minutes stirring occasionally. The potatoes will be cooked through and the okra will be crispy and golden at this point. There shouldn't be any gooeyness in the dish. 
Serve as a main with hot roti or as a side dish to any meal! 

Watch my YouTube video to see how I make it. 😃





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