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Ingredients
250 gm Bhendi (Ladies Finger)
1 medium size Onion
1 Medium size Potato
1/2 tsp Dhaniya (Coriander) powder
1/2 tsp Jeera (Cumin) powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/4 tsp Hing powder
1/2 tsp Amchur (Raw Mango Powder) (Optional)
Salt to taste
1 Tbsp Oil
Method
1. Wash and dry the Bhendi properly. Now slit it into two halves and cut in 1 inch in length
2. Similarly cut the Potatoes and Onion in length.
3. Now in a pan heat some oil and add jeera and Hing powder
4. Now add the onions and fry till golden brown
5. Now add the cut potatoes and bhendi and mix well.
6. Add all the masalas and let it cook on slow flame with lid closed for 7-8 min
7. Once the Bhendi and pototes are cooked stir fry on high flame for a min to remove the stickiness from bhendi.
8. Your jhatpat Aloo Bhendi is ready to serve.. :)
250 gm Bhendi (Ladies Finger)
1 medium size Onion
1 Medium size Potato
1/2 tsp Dhaniya (Coriander) powder
1/2 tsp Jeera (Cumin) powder
1/2 tsp Haldi (Turmeric) powder
1/2 tsp Red Chilly powder
1/4 tsp Hing powder
1/2 tsp Amchur (Raw Mango Powder) (Optional)
Salt to taste
1 Tbsp Oil
Method
1. Wash and dry the Bhendi properly. Now slit it into two halves and cut in 1 inch in length
2. Similarly cut the Potatoes and Onion in length.
3. Now in a pan heat some oil and add jeera and Hing powder
4. Now add the onions and fry till golden brown
5. Now add the cut potatoes and bhendi and mix well.
6. Add all the masalas and let it cook on slow flame with lid closed for 7-8 min
7. Once the Bhendi and pototes are cooked stir fry on high flame for a min to remove the stickiness from bhendi.
8. Your jhatpat Aloo Bhendi is ready to serve.. :)
