Gujarati Okra Potato Sabzi (Bhinda Bateta nu Shaak)
An easy to make Gujarati Okra Potato Sabzi; a stir fry made with okra, potatoes and a few simple spices. This quick recipe comes together in just one pan and makes a great side for roti, parathas or steamed rice for weeknight meals.
Servings: 3
Calories: 212kcal
Ingredients
- 1 lb okra
- 1 medium potato
- 1 teaspoon turmeric powder
- ¾ teaspoon red chili powder
- 1 teaspoon cumin coriander powder
- 1 teaspoon salt
- 1 medium green chili (crushed or chopped)
- 4-5 curry leaves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 2 tablespoon oil
- ½ lemon (juiced)
- 5-6 stalks cilantro (chopped)
Instructions
- Wash and pat dry the okra. Let them air dry on a napkin till they are completely dry. Chop both the ends of each okra.1 lb okra
- Cut the okra into equal size pieces. I generally chop them into ¼ inch rings. Also peel and dice the potato. Set aside.1 medium potato
- Heat oil in a wide pan.2 tablespoon oil
- Once hot, add the tempering seeds and asafetida. Let them pop.1 teaspoon mustard seeds, ⅛ teaspoon asafetida, 1 teaspoon cumin seeds
- Then add ground green chili and curry leaves.1 medium green chili, 4-5 curry leaves
- Add the diced potatoes and mix well.
- Cook them covered for 5-6 minutes till they start to soften.
- Then add okra.
- Mix well and cook covered for 10-12 minutes. By then the okra will be almost cooked.
- Next add the spices and salt.1 teaspoon turmeric powder, ¾ teaspoon red chili powder, 1 teaspoon cumin coriander powder, 1 teaspoon salt
- Mix everything well and cook uncovered for 3-4 minutes.
- Turn down the flame and add the lemon juice and cilantro. Mix well and serve with roti, paratha or steamed rice and dal.½ lemon, 5-6 stalks cilantro
Video
Notes
- Prep the okra: Wash each okra and dry them well. Moreover, try and chop them a day earlier and refrigerate overnight. That will reduce the slime in the sabzi considerably.
- Add spices last: Add chili powder, turmeric powder, cumin coriander powder and salt only after the okra has almost cooked. Adding it earlier also results in a lot of sticky slime in the recipe.
- Cooking in a wide pan: A wide pan is perfect to cook Okra Potato Sabzi. It keeps the sabzi green. Moreover, cook the okra uncovered so that it does not turn brown and clumpy.
- Lemon Juice: A key ingredient in the recipe is lime juice. The citrus juice helps reduce the clump in the recipe. Try not to skip this for a non-sticky sabzi.
- Using frozen okra: Frozen okra is a great substitute for fresh ones. There is a lot of debate whether or not they cook well. Simply pick a packet and make sure the okra is still frozen when adding to the sabzi. If it has a lot of frost on them, simply pat dry in a kitchen towel before adding.
- Adjust the spices: Green chili makes the sabzi spicy. So adjust the number of chili based on how spicy you like it. Moreover, I add Kashmiri Chili powder for some color and flavor but not extra spice. Plus, add some garam masala if you like.
- Adding other ingredients: Adding chopped onions and tomatoes work well in the recipe. Here is my Masala Bhindi recipe that is great to enjoy with roti and parathas. Moreover, leave out the potatoes and simply make okra stir-fry if you like.
Nutrition
Calories: 212kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 852mg | Potassium: 843mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1417IU | Vitamin C: 88mg | Calcium: 163mg | Iron: 3mg