This is a very simple and easy to make vegetable side dish. It is can be eaten with Roti or Parata or even with Dal (Lentil) and Bhaat (rice). Often I see the bhendi (okra) cooked so much that it disintegrates and so becomes a slimy dish. I prefer to keep the Bhendi intact even when it is cooked, so it is not slimy mush. To do that are 2 things that one must do, first wash and dry the Bhendi before cutting it, second is to not add water to the aloo (potato) and bhendi (okra) when cooking.
HOW TO MAKE THE BHENDI ALOO TORKARI
Wash the Bhendi well then spread it out on a napkin to dry.
Cut the ends off the Bhendi (Okra) a nd then chop it into small pieces as shown in the photo, slightly thick slices.
Peel the Aloo (potato) and dice it. It should be about the same size as the Bhendi (Okra).
The Phoron ( Tarka, Seasoning) : Dry Red chilies and Paanch Phoron
The Masala ( spices used): Haldi (turmeric), Mirch ( Chili powder), and salt. and Shorshe tel (Mustard Oil).
Heat the oil in a Kadai ( wok) and when hot add the Paanch Phoron and the Red chilies.
Once the Panch Phoron is a little brown, add the Aloo (potatoes) and stir fry a minute or two.
Add the Bhendi (Okra) to the potatoes in the kadai and stir well.
Add the Salt, Haldi ( turmeric) and mirch ( chili) powder to the Bhendi and Aloo and stir fry for 2 to 3 minutes.
Reduce the heat to the lowest and cover the kadai so that there is not gaps. You will see water vapor collecting on the lid.
After 5 minutes open the lid in such a way that the water which has collected on the lid drops into the kadai. This is all the water that is required to cook the potato and the bhendi. Stir fry for a minute and check to see if the aloo is cooked by trying to cut it with a the spoon. If not then cover again and let it cook a couple of minutes more. Open the lid and check again and stir fry . Repeat these two steps till you see that the aloo (potatoes) can be cut by the spoon.
Once the Aloo is cooked the bhendi will be cooked too, remove the lid and stir fry the Bhendi and Aloo till it is dry.
Now it is ready to serve so transfer to a serving dish and serve hot.
NOTE : you need to check frequently so that the Bhendi doesn’t get overcooked and disintegrate.
RECIPE
Ingredients
- 500g Bhendi (okra) before cutting
- 1 cup Aloo (potato)
- 1/2 teaspoon Paanch phoron
- 3/4 teaspoon Noon (Salt )
- 1/2 teaspoon Holud (Turmeric) powder
- 1/2 teaspoon Mirch ( Chili) powder
- 2 pieces dry red chili ( sukhno lonka)
- 4 Tablespoons Mustard oil ( sorshe tel ) or Any vegetable oil
Method
Wash the Bhendi ( okra ) and spread them out on a napkin or paper towel to dry . Then cut and discard the two ends and slice it into thick pieces.
Peel the potato and dice it.
- Heat the oil in a Kadai or pan.
- Add the Phoron ( Tarka/ seasoning) spices, Red chili ( shukno lonka), and the Paanch Phoron
- Once the chili starts browning add the Aloo,(potato) and fry for a couple of minutes.
- Add the Bhendi ( okra), and the salt and Haldi (tumeric) and the Mirch (chili powder). stir and Mix everything well and cover the pan with a lid. Reduce the heat to minimum.
- You will see water vapor gathering on the lid,
- After 5 minutes , open the lid in such way that the water that has gathered on the lid drops into the pan or kadai. This is all the water that is required to cook the Potato and bhendi, on a low flame.
- Stir well then check if you can cut the potato (aloo) easily with a spoon. If not then cover with the lid again and let it cook a few more minutes.
- Remove the lid again and check the potatoes. If it has cooked, stir fry it well for a minute or so to dry off any water that may be left in the Kadai.
- Transfer the Bhendi and Potatoes into a serving dish. Serve Bhendi aar Aloor torkari hot, with rice or Roti.
