Bhinda batata nu shak is a dry vegetable preparation made using bhindi (okra) and potatoes. It is flavored with peanuts and regular spices-based masala. This masala is easy to make and it takes sabzi to a whole new level. The taste of sabzi is a little sweet, sour, and medium spicy, just like any Gujarati sabzi. In this recipe, I share a few tips, which help to retain the green color of bhindi and make it more flavorful.
Sometimes you are tired of having the same dishes all the time. You need change. That time make this tasty and masaledar bhinda batata nu shak. It is quick, easy to make, and loved by all kinds of age groups.
- Firstly, I made curry with bhindi (okra) and potatoes. but you can also add veggies like capsicum and carrot to this curry.
- at the time of sabzi preparation, just spread bhindi slices on potato chips. Do not mix it with a spatula or spoon. Also, shake the pan every 2-3 minutes and mix bhindi and potatoes. this technique helps to retain the green color of bhindi and make it more flavorful. (refer to the video)
- Peanut and regular spices-based masala enhance the taste of sabzi. but you can make sabzi only with regular spices.
- Lastly, bhinda batata nu shak tastes great when prepared slightly spicy, sweet, and sour.
Bhinda batata nu shak | Gujarati bhinda batata nu shak | aloo bhindi ki sabzi | how to make bhindi aloo
For binda batata nu shak
- 300 grm binda okra
- 2 medium size potatoes
- 4 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of hing
- 6-7 curry leaves
- 2 chopped green chilli
- 1 tsp ginger paste
- ¾ tsp turmeric powder
- Salt to taste
- Some coriander leaves
- For special masala
- ¼ cup roasted peanuts
- 3 tbsp gathiya or roasted gram flour
- 1.5 tbsp coriander powder
- 1.5 tbsp red chilli powder
- 1 tbsp roasted cumin powder
- 1 tbsp jaggery
- 1 tsp dry mango powder
- Salt to taste
- ½ tsp garam masala
- Some coriander leaves.
- Wash and dry the bindi properly. Then cut the upper and lower part of the bindi and slice the bindi into two equal parts.
- Also cut potatoes into medium size chips. Keep cut potato slices in water.
- Now heat oil in a pan, add mustard seeds, cumin seeds, things, and curry leaves. sauté it.
- Then add chopped green chilli and ginger paste. Sauté it.
- Now add potato chips, turmeric powder, and salt. Mix well and stir fry chips on medium-high flame for 2-3 minutes.
- Now lower the flame and spread potato chips into the pan.
- Then spread bhindi slices on the base of potato chips. Do not mix it and cook it for 2 minutes.
- After 2 minutes, shake the pan and mix bhindi and potatoes. Do not mix with a spatula or spoon.
- Then every 2-3 minutes, shake the pan and cook sabzi on low flame.
- Meanwhile, in mortal-pestal add peanuts and gathiya. Crushed it into coarse powder and take out it into a mixing bowl.
- Then add coriander powder, red chili powder, cumin powder, jaggery, dry mango powder, salt, garam masala, and coriander leaves. mix well. Masala is ready, keep it aside.
- Now potato and bhindi are properly cooked on low flame, then spread masala on it and mix well.
- Cook sabzi on low flame for 2-3 minutes, so masala flavor absorbs in it.
- Garnish with coriander leaves and serve with roti and poori.
- choose fresh bindi for sabzi.
- stir fry potato chips on a medium-high flame, so they will become slightly crisp.
- spread bhindi slices on the base of potato chips. Do not mix it.
- do not cover the sabzi with a lid.
- shake the pan and mix bhindi and potatoes. Do not mix with a spatula or spoon.
- every 2-3 minutes, shake the pan and cook sabzi on low flame.
- If you store masala then do not add coriander leaves in it.
- spread masala on cooked sabzi and mix gently.