Aloo-Bhendi Fry

Bhendi is also known as Lady’s Finger or gumbo. In South East Europe it is known as bamya/bamija. Bhendi is a fruit that is harvested when immature and eaten as a vegetable and so they thought it was most appropriate to be termed as Lady’s Finger. Bhendi is high in vitamin A and C as well as Iron and hence is considered to be a very healthy diet. It helps to cure a number of diseases such as diabetes, cancer, bronchitis, etc. 

Ingredients

2 Potatoes (aloo)

250 Kg Bhendi

1 Tspn Red Chilli Powder

1 ½ Tspn Coriander Powder

1 Tspn Turmeric Powder

1 Tspn Lemon Juice

½ Tspn Garam masala

3-4 curry leaves

3 Tspn Oil

Salt to Taste

Coriander Leaves to Garnish

Method

1. Wash and cut the bhendi in small pieces.
2. Peel and cut the potatoes in small cubes.
3. In a frying pan heat about 1 tspn oil. Add the bhendi. Keep stirring till the stickiness is gone. Cook till soft.
4. In another frying pan heat 1 tspn oil and add the cut potatoes and fry till nice and crisp.
5. Once bhendi and potatoes are ready mix them together.
6. Put the aloo-bhendi mix pan on slow flame. Make sure to stir it so that it does’nt burn.
7. In another pan heat 1 tspn oil, put the all dry masalas in the oil and mix for about 2mins. Add the curry leaves.
8. Now add the masala oil to the aloo-bhendi mix and mix it well.
9. Add the lemon juice and salt and mix well.
10. Garnish with coriander leaves.