Every time I had friends/family over for lunch or dinner, they would ask me the recipes; that’s why this blog was started. Now they demand more, they ask me to make videos. Initially I was quite skeptical and just ignored them with a smile; because two years back I did made some videos with my small little digital camera; after a lot of editing and hard work the feedback I got was plain simple-okay, nice!! *sad face*
Now when I have taken this small tripod and also own a Canon 600D DSLR, I gave videos another shot. Well the tripod does make the job easier and the SLR captures great picture quality even in low/yellow lights; but editing, putting captions and music is one time consuming task. I uploaded Aloo Bhindi recipe video on my Facebook page HERE and people loved it. Friends, family and fb followers have been mailing me, sending texts and messages appreciating the quality and the video tutorial. Sigh!-what a relief. Happiness, all my hard work paid well-thank you all!!.
Bhindi/okra/ladyfinger does ignite lot of memories, like many Indian children this was my favorite vegetable too. Do you understand the art or the science behind cooking Bhindi/okra to perfection? It took me a year to overcome its slimy nature and cook Bhindi flawlessly. Look for tiny and fresh okra; make sure they are absolutely dry-that’s it, your Bhindi will never turn gooey or mushy.
You can prepare Roasted bhindi in the oven for the crispier version, or stuff them with spicy massala and prepare Bharwa/stuffed Bhindi; else cook a quick onion okra stir fry/ Bhindi do pyaza. Today I present before you Restaurant Style Aloo Bhindi, Potatoes and Okra side dish. In the UK, aloo Bhindi always tops the list in the vegetarian side dishes, and after trying in many restaurants I can say I have mastered the authentic flavours of restaurant cooking. Without wasting time, lets move to the recipe, do see the video.
2 tablespoons mustard oil/sarso ka tel
1 large chopped potato/aloo
2 cups chopped okra/Bhindi
1/2 teaspoon cumin/jeera
1/4 teaspoon mustard seeds/rai
1/4 teaspoon asafoetida/hing
1/2 teaspoon turmeric/haldi
2 teaspoons coriander powder/dhaniya
1 teaspoon red chilli powder/lal mirchi (I used kashmiri)
1tablespoon gram flour/besan
1/2 teaspoon dry mango powder/amchur
1/4 teaspoon anaardana powder(see notes)
Salt to taste
2 tablespoons chopped coriander leaves
Watch the video for instructions :-)
Make sure that okra is washed well and is pat dry.
You can add lemon juice instead or dry mango powder (amchur).
Mustard oil brings in great flavour, but feel free to substitute it with any other oil.
Anaardana powder is dried pomegranate seeds, you can easily find it in any Indian grocery store. You can buy from here as well.