BHINDI ALU

This a quicker version of the subzi, though the oil utilized is more.......but as it goes all unhealthy things taste divine, likewise, this one is definitley more delectable than the ordinarily made bhindi subzi.

You can try for yourself to find out the difference, & you'll be convinced to make this again and again.

Ing -

1/2 kg - bhindi / okra / vendakaya (washed, thoroughly pat dried & chopped into 1/2 inch pcs)

3/4 - potatoes (scrape & slit the potato into two, then cut them into equal strips not too thin)

2 big onions - sliced finely

1 tsp - haldi

1 tsp - red chilli powder

1 tsp - garam masala

1/2 tsp - amchur

salt to taste

Method -

Heat oil in a kadai & when hot, fry the bhindi & the potato separately

Drain on tissue paper

In a kadai, heat some oil, add the onions. Fry till pinkish brown.

Add the haldi, chilli powder, garam masala, amchur.

Add the bhindi & the alu. Sprinkle salt as per your taste

Mix well & close the lid & cook for another 2 minutes.

Serve with rotis.