Aloo Bhindi with Toasted Sesame Seeds
Quick and flavorful Aloo Bhindi with toasted sesame seeds, spiced potatoes, and okra finished with tamarind for tang.
Servings: 4
Calories: 264kcal
Ingredients
Vegetables
- 300–350 g okra bhindi, washed, dried, and cut into halves
- 300 g potatoes peeled and cubed (2 medium)
- 100 g onion sliced (1 medium)
- 5–10 g green chilies slit (1–2 pieces)
- 100 g tomato chopped (1 medium, optional)
Spices & Seasoning
- 30–45 ml oil 2–3 tablespoons
- 3 g cumin seeds 1 teaspoon
- 3 g coriander powder 1 teaspoon
- 1 g turmeric ½ teaspoon
- 2 g Kashmiri chili powder 1 teaspoon
- 2 g garam masala 1 teaspoon
- 3–5 g salt ½–1 teaspoon, to taste
- 2 g dried mango powder ½ teaspoon, or lemon juice to taste
To Finish
- 10 g fresh coriander chopped
- 0.5 g kasuri methi optional (½ teaspoon)
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