Aloo Bhindi — potatoes and okra cooked with spices — is a classic in many Indian homes. It’s a dry sabzi (vegetable stir-fry) that shows up on everyday tables, often paired with dal and rice or wrapped inside a warm roti for a quick meal. The potatoes bring comfort and substance, while the okra adds that tender, almost silky bite when cooked just right.
Across India, families put their own spin on this dish. Some keep it simple with turmeric and cumin, others brighten it with amchur (dried mango powder) or tangy tomatoes. In Gujarat and Rajasthan, sesame seeds often join the mix, prized not only for flavor but also for their warming quality in cooler months. Tamarind, too, makes appearances in regional variations, adding a tangy note that lifts the whole dish.
My version leans into both of those touches — the nutty crunch of toasted sesame and the sharp-sour balance of tamarind. It’s still easy enough for a weeknight, but with layers of flavor that make it stand out, whether you’re serving it with dal and rice or alongside a festive spread.
Why You’ll Love This
- Nutty sesame and tangy tamarind give it layers of flavor
- Quick weeknight side dish, ready in under 30 minutes
- Naturally vegan and gluten-free
- A wholesome way to cook with seasonal okra
Aloo Bhindi with Toasted Sesame Seeds
Ingredients
Main
- ¼ cup sesame seeds
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 6 dried curry leaves
- 3 garlic cloves thinly sliced
- 1 onion cut into thin wedges
- 14 oz okra trimmed and cut into 1½ in pieces
- 2 medium potatoes cut into ¾ in cubes
- ½ teaspoon red chili flakes
- ½ teaspoon ground turmeric
- 1 tablespoon tamarind paste or to taste
- 1 teaspoon salt
- ½ cup water
Topping
- Toasted Sesame Seeds served from the above
Instructions
- Toast the sesame: Heat a dry skillet over medium heat. Add sesame seeds and toast 2–3 minutes, stirring often, until lightly golden. Transfer to a plate and set aside.
- Cook the spices: In the same pan, heat the oil. Add cumin seeds, mustard seeds, and curry leaves. Cook about 1 minute until the seeds pop. Stir in garlic and onion. Sauté 3–4 minutes until softened.
- Add potatoes: Stir in potatoes, coat well in the spices, and cook for 5 minutes, stirring occasionally.
- Add okra: Add okra and water. Increase heat slightly, cover, and cook 8–10 minutes until just tender.
- Finish the dish: Uncover and stir in chili flakes, turmeric, tamarind paste, and salt. Cook uncovered 3–4 minutes until coated and excess liquid evaporates.
- Serve: Sprinkle with toasted sesame seeds. Taste and adjust seasoning. Serve hot.
Notes
- Potatoes: Waxy varieties hold their shape better than starchy ones.
- Okra: Dry it thoroughly before chopping to avoid sliminess.
- Tamarind: Adjust the amount to suit your tang preference. Lemon juice works as a backup.
- Make-ahead: Toast sesame seeds and prep veggies in advance. Cook fresh for best texture.
- Serving ideas: Great with dal and rice, roti, or alongside grilled meats for a fusion plate.
Twist Ideas
- Spicier: Add a dried red chili to the tempering.
- Milder: Skip the chili flakes and let tamarind carry the flavor.
- Nut swap: Try peanuts or cashews instead of sesame for a different crunch.
- Fusion touch: Replace curry leaves with fresh thyme or rosemary.
- Street food style: Serve stuffed in a paratha wrap with onion and chutney.
Nutrition
FAQs
Can I freeze Aloo Bhindi?
Not ideal. Okra loses texture after freezing. Better to refrigerate leftovers and eat within 2 days.
Can I make this without curry leaves?
Yes. Add a pinch of lime zest or extra mustard seeds for brightness.
Is this dish spicy?
It’s mild with a gentle heat from chili flakes. Adjust to taste.
What can I serve with it?
Dal and rice, roti, or even quinoa. It’s versatile as a side.
Can I use sweet potatoes instead of regular potatoes?
Yes, but they’ll cook faster. Check tenderness a few minutes earlier.
Why This Aloo Bhindi Stands Out
Aloo Bhindi is a classic, but the toasted sesame twist makes it feel new. The nutty crunch balances the soft potatoes and tender okra, while the tamarind keeps it bright. For me, it’s one of those sides that turns a simple dal-rice meal into something special.
Let’s Keep in Touch
If you give this Aloo Bhindi a try, I’d love to hear how it turned out in the comments. And if you enjoy dishes like this, you can follow me on:
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