You will absolutely love this Bhindi Aloo masala that has perfectly cooked Okra with crispy potatoes! People are often skeptical about okra, because it’s texture can be unpleasant if they’re not cooked correctly;  my bhindi aloo recipe, of making a spice crusted version, makes this polarizing veggie’s weird texture non existent. Goodbye goopy, hello delicious, crispy and crunchy!

Adding potatoes makes this dish hearty, and the crispy potatoes quite help improving the texture as well.  This dry Okra masala is perfect served with roti and dal, or with any grains of your choice.

Ingredients:
serves 3-4
4 cups okra chopped (that’s ~15 to 20 okras, washed and chopped)
1 large russet or all purpose potatoes, washed, peeled, and cubed
4 cloves garlic, finely chopped
2 tbsp canola oil
1 tbsp cumin seeds
1 tbsp red chilli powder (use 1 tsp for a milder version)
1 tsp turmeric powder
2 tsp coriander powder
2 tsp coarse salt

Prep notes:
The more tender the okra, the less slimy and tasty it is. Try and pick okra that are darker green, flexible to a slight bend, and aren’t too large. This is just a guide to what’s ideal, don’t worry too much about it. Even if the okra is slightly more mature, this recipe is rather versatile, and will still taste great!
I recommend russet or all purpose potatoes because they’re the best to turn really crispy. All types of potatoes will work, but depending on the type, some may be sweeter, or stay more on the softer side. Once again, this recipe will work perfectly either way. It’s just a matter of preference.
The key to non slimy, and crispy okra and potatoes is heat management. High heat, being attentive and tossing gently and often. Read more below.

Method:
Heat a large non stick saute pan over medium heat, and add 2 tbsp canola oil. After 10 seconds of heating, add chopped garlic, measured cumin seeds, turmeric, coriander, and red chilli powders.

Fry for 5 seconds, and add chopped potatoes. Toss together well.

Increase the heat to high, and continue cooking the potatoes for about 2-3 minutes. Toss around again and turn over. Cook another 2-3 minutes. The potatoes will start crisping up and turn slightly golden.

Add the chopped okra, and measured salt. Toss together gently, until everything is mixed well.

Once the okra, potatoes and spices are all mixed well together, cover the pan and continue cooking on high.

It’s important at this stage to not stir the okra around too much, because that’ll increase the goopy texture. We want the heat to be high, and for the okra to cook undisturbed for at least 5 minutes.

It helps if the pan is large and okra and potatoes are not piled too high, and are in one layer. Also remember, the okra will cook down in size. So if initially looks like a lot of veggies, don’t worry.

After 5 minutes, uncover, and gently toss the veggies over. The okra should’ve softened and become slightly crispy in the bottom. At this stage, they have already lost their slimy texture, and they come more cooked and firm.

Saute for another 10-15 minutes, while the okra and potatoes will continue to cook and crisp.

Toss gently every 5 minutes or so. The more they cook and crisp, undisturbed, the better the texture!

See below pic to see the cooking progression.

After about 10- 15 minutes of cooking, they’re done!

Serve fresh with some fresh roti, or rice, and dal.

I had mine with some multigrain rotis, and raita. This raita is vegan made from cashew based yogurt, and baby cilantro!