Aloo Bhindi Peanut Sabzi | Potato Okra Peanut Stir Fry

A tangy aloo bhindi masala flavored with peanuts that’s sure to tickle your taste buds.

Ingredients:

Bhindi/Okra – 20 to 25 nos.
Potato – 3 medium, cut into big dices
Onion – 1 big, cut into big dices
Tomato – 2 medium, cut into big dices
Ginger-garlic paste – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/4 tsp
Red chilly powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Jeera/Cumin seeds – 1/2 tsp
Salt – to taste
Oil
Coriander leaves – to garnish

For dry masala:
Roasted peanuts – 1/4 cup
Coriander seeds – 1 tsp
Ajwain – 1/2 tsp
Fennel seeds – 1/2 tsp
Tamarind paste – 1/2 tsp
Grated coconut – 2 tsp
Red chilly powder – 1 tsp
Grated jaggery – 1 tsp
Salt – to taste

Method:

1. In a mixer, coarsely grind the ingredients for the dry masala, without adding any water.

2. Wash the bhindi and dry them. Cut them into 1″ length pieces.

3. In a pan, heat oil. Put the bhindi and fry in high flame for 4-5 minutes. Then fry in low flame till its cooked. Fry again in high flame till brown spots appear. Keep aside.

4. In the same pan, add oil and add the potatoes, Cover and cook till the potatoes are 3/4th cooked. Fry them in medium flame till they turn light brown. Keep aside.

5. In the same pan, heat oil and add jeera. When they pop, add onions and fry for 2-3 minutes. Add ginger-garlic paste and mix well. Fry till onions become pink.

6. Now add the tomatoes and mix well. Cook till the tomatoes become soft. Now add turmeric powder, cumin powder, red chilly powder, coriander powder and salt. Sprinkle some water and fry till masalas are cooked.

7. Add the fried bhindi and potatoes. Adjust the salt and mix well. Cover and cook for 5 minutes. Open lid and stir fry for 2-3 minutes.

8. Finally add the ground dry masala and mix well till its completely blend with the bhindi and potatoes. Fry again for 2-3 minutes.

Serve hot with chapathi/rice.