Bhindi Aloo

Method

• Chop out the top and bottom edges of the bhindi (lady finger)
• Slit the bhindi (lady finger) from the centre to fill the masala
• Cut the potato into big chunky blocks and keep aside
• Add the coriander leaves into the grinder
• Add the chopped onions
• Add the chopped green chillies
• Add the ginger
• Add the garlic cloves
• Add ½ tsp salt and grind the masala
• Transfer the green masala into a bowl
• Fill the green masala into the slit section of the bhindi (lady finger) and remove out any excess masala
• Repeat the process with all the whole batch of bhindi (lady fingers)
• Take two sides of a potato and place the masala on to one side and cover it with the other potato.
• Place a deep frying pan/ kadai on to the flame
• Add 4 tbsp of vegetable oil
• Slide in the potatoes for frying
• TIP: Potatoes should be cooked first as they take longer to cook
• Let the potatoes cook and turn them over to cook it from both sides
• Once the potatoes are half done add the bhindi (lady finger) slowly
• Turn them around gently
• Add ½ tsp of coriander powder
• Add ¼ tsp of haldi (turmeric powder)
• Turn the bhindi and aloo around gently
• Add salt as per taste
• Turn around to mix the salt well
• Add the diced tomatoes from the side
• Mix the contents gently
• Cook the bhindi for another 10-15 minutes on a very low flame
• Place a jail between the kadai and the flame
• Cover the bhindi (lady finger) with a lid and le it cook
• Garnish with coriander and serve hot