Dry Aloo Bhindi or Okra Potato Fry

There are many ways in preparing aloo bhindi sabzi and today I am preparing in Punjabi style which spicy, dry and easy to make.

All time favorite and the most comforting sabzi recipe that goes so well with phulkas/chappati. Bhindi is cooked in different styles and recipes like Dahi Bhindi / Okra In Yogurt Gravy, Vendakka Thoran / Bhindi / Okra Stir – Fry With Coconut , Vendakka Mezhukkupuratti / Okra Or Bhindi Stir Fry  or Bhindi Raita | Okra Raita.

Bhindi or okra also known as ladies finger has many health benefits. It is hence advisable to add in your routine diet. Not only okra is good for loosing weight but it also prevents diabetes. Bhindi contains dietary fibers and hence it is great for digestion.

If you have a little less quantity of bhindi at home then simply add one or two potatoes and you are in the game J. It is a very quick version and tasty too. I used to cook it for my tiffin/lunch box when I was working back in India.

So let’s start today’s recipe with simple steps.

Dry Aloo Bhindi or Okra Potato Fry

Prep time              : 10 minutes
Cooking time       : 20 minutes
Total time             : 30 minutes

Servings      : 3

Category     : Side dish
Cuisine        : North Indian, Punjabi


10-12 Bhindi or okra or ladies finger
1 Large potato
1 Small onion, chopped
3-4 Garlic cloves
3 Green chilies, slit
1/4 Teaspoon turmeric powder
1/2 Teaspoon red chili powder
1/2 Teaspoon garam masala powder
1/2 Teaspoon mustard seeds
2 Tablespoons oil
Salt to taste


  • Wash and wipe lady’s finger well with a clean kitchen towel. Discard the head and the tail and cut it into 2 inch pieces.
  • Heat 1 tbsp. of oil and sauté lady’s finger adding a little salt until they brown slightly. Keep it aside.
  • Thinly slice onions and slit green chilies. Wash, peel the skin and cut potatoes into medium sized pieces.


  • In a same pan, heat 2 tbsps. of oil, add mustard seeds, when it sizzles, add sliced onions and green chilies. Sauté until onions turn golden brown, then add garlic clove and sauté for a few more minutes.
  • Add cubed potatoes, turmeric powder, red chili powder, garam masala powder, salt and cook covered until potatoes are half done. Stir in between to prevent it from getting burnt.
  • Now, add in the sautéed lady’s finger, mix well and cook covered on low flame stirring from time to time until it is well cooked.

Bhindi aloo sabzi is ready to be served with phulkas/chapati or rice.



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