Aloo Bhendi.

Aloo Bhendi.

Preparation Time 15 minutes

Cooking Time 20 Minutes

Total Time 35 Minutes

Serve 4

Type of Recipe: Curry

Name of Author: Asmi Kadam


  • 250 gms Bhendi ( Lady Fingure) Cut into a long shape
  • 2 Chopped Potatoes in long size
  • 2 Chopped onion
  • 2 chopped tomatoes
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Tablespoon Red Chili powder
  • ½ Teaspoon Turmaric
  • 1 Teaspoon Garam Masala Powder
  • 1 Tablespoon Cumin Coriander Powder
  • 1 Teaspoon Kasuri Methi
  • 5 to 6 Curry Leaves
  • 5 to 6 Chopped garlic
  • ½ Teaspoon Mustard seeds
  • 1/3 Teaspoon Cumin Seeds
  • Chopped Coriander
  • Salt
  • 2 Tablespoon Oil


Heat a kadai on a medium flame, pour 1 tablespoon oil add chopped potatoes. Keep the gas on a slow flame. Allow to cook. Once its half cook, add chopped bhendi into the potatoes. Add some salt. Mix well. Keep lid on the kadai. Keep it on the gas till potatoes and bhendi are fully cooked.

Now remove those cook bhendi and potatoes from the kadai. In a same kadai, pour 2 tablespoon of oil. Once oil heated, add mustard seeds, cumin seeds. Once seeds splutter, add curry leaves and chopped garlic. Once garlic change the color, add chopped onion. Sauté well. Once onion change the color, add ginger garlic paste. Sauté well. 

Now add chopped tomatoes. Mix well. Cook the tomatoes till mushy. Now add red chili powder, turmeric, garam masala powder and cumin coriander powder. Mix well all the spices. Add some salt and kasuri methi into this fried masala. Stir it. Keep the gas on a slow flame.

Now add cooked potatoes and bhendi into the masala. Mix well. Add chopped coriander for garnishing.

Now the Aloo Bhendi is ready to serve with phulka or chapatti.


Thank you.

Have a wonderful day.

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