To start making Aloo Bhindi recipe, first prepare all the vegetables and keep aside.
Grind mustard and poppy seeds into powder and set aside.
We will bake aloo and bhindi separately and then mix them together at the end.
Heat a teaspoon of oil in a pan Heavy bottom pot, add potatoes, sprinkle with some salt, stir-fry over medium heat until potatoes are half cooked. Keep the pot covered during cooking so the steam helps cook faster.
Once the potatoes/aloe are half cooked, add turmeric powder and chilli powder and saute for a few minutes. Boil potatoes until cooked through. When done, transfer to a bowl and set aside.
In the same pan, heat another teaspoon of oil. Add the beanie, sprinkle with salt and cook until tender. Cover the pot and keep it slightly open. Keeping the lid slightly open helps steam circulate in the pan and also prevents the roti from becoming sticky.
Once the Bhindi is cooked, add poppy seed powder, mustard seed powder, roasted potatoes and more salt to taste. Fry the Aloo Bhindi sabzi for another 4 to 5 minutes until all the flavors are incorporated.
When done, turn off the heat and set aside.
Combine Aloo Bhindi Recipe with Cholar Dal Recipe (Bengali Style Chana Dal) and Bengali Luchi Recipe Enjoy a cozy Sunday lunch.
