Bindi Aloo - Bharva Style(Okra & Potato with fennel powder) - For Party

Bhindi/Okra is very popular in South Asian cuisine. It is used in lots of preparation in India , equally popular in north and south Indian cuisine. Bhindi/Okra has become is very popular health food in west due to its high fiber, folate and vitamin C content. Bhindi and aloo together is a very popular combo . This Bhindi Aloo (Bharva Style) is inspired from a  UP recipe , i learnt it from a friends mother who was visiting her from India. They use whole potato,eggplant  and okra and stuff with the spices and cook  but i have  the sliced potatoes and bhindi and sprinked it with the spice mixture. I also saw a similar Bharva Bhindi recipe in Vidhu Mitta's cookbook . I just love her book for the simplicity of her recipes.Bhindi  aloo with rice and dal taste heavenly. Bhindi aloo goes well with roti or paratha too.

Bhindi /Okra- 1/2 lb - 250 gms

Potato - 1/4 lb - 125 gms

Turmeric Powder- 1/4 tsp

Red Chili Powder - 2 tsp

Coriander Powder - 4 tsp

Amchur /Dry mango Powder - 2 tsp

Fennel Powder - 4 tsp

Oil  for frying

Salt to taste

Tempering :

 Oil - 1 tbsp

 Jeera/Cumin - 1 tsp

 Hing /Asafoetida - 1/4 tsp

Step I : 

1. Remove top and bottom of okra and slice into half.
2. Cut potato into half vertically and cut halves into thin slices.

Step II : 

1. Heat  oil in a deep pan.
2. Add the potato and cook the slices to light golden .
3. Remove from oil and sprinkle with salt and keep aside .
4. Add the okra to the remaining oil and cook till okra is lightly crisped.
5. Remove from oil and sprinkle with salt and keep aside .

Step III :

1. Heat a tbsp oil and add hing and cumin.
2. Lower the heat and all the spices powder to the oil.
3. Cook for a minute and add the vegetable.
4. Mix everything well and cook for 5 minutes .

PS : Instead of deep frying you and pan roast potato and okra slices too.