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Aloo Bhindi with Toasted Sesame Seeds

Quick and flavorful Aloo Bhindi with toasted sesame seeds, spiced potatoes, and okra finished with tamarind for tang.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 264kcal

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
US Customary - Metric

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

Calories: 264kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 2mg | Sodium: 110mg | Potassium: 907mg | Fiber: 8g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 77mg | Calcium: 216mg | Iron: 4mg