Ladyfinger Potato / Bhindi Aaloo

Time 30 min

Ingredients

Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into 1 to 1.5 inch size)

Potato / aloo (2 medium size peeled and cut into cubes)

Ginger Garlic paste 1/2 tsp

Green chilies 3-4 cut into pieces

Dhana Jeera powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil for frying ladyfinger and potato

Salt to taste

Coriander 1tbsp

Method

Deep fry bhindi and potato into the kadai till ladyfinger to become crispy and potato turns brown. Keep it aside.

Take 1 tbsp oil from kadai into pan, add mustard, cumin seeds. After it pops out keep low flame. Add green chilies, turmeric powder, dhana jeera powder, salt, coriander. Mix well. Then add fried bhindi and aloo, mix well. Keep on low flame without covering lid. Stir continuously so that it do not get burn.

Tip

U can sprinkle 2 -3 drops of lemon juice, at the end. It tastes better.