Bhendi Potato Fry — भेंडी बटाटा फ्राय

Ingredients

• 250g okra (bhendi), cut into 1-inch pieces
• 2 medium potatoes, cut into thin wedges
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp coriander-cumin powder
• Salt to taste
• 1/2 tsp dry mango powder (amchur)

Method

1. Wash and dry the okra thoroughly before cutting to avoid sliminess.
2. Heat oil in a pan. Add cumin seeds and hing, letting them crackle.
3. Add potato wedges and turmeric. Sauté, cover, and cook for 5-6 minutes until potatoes are partially cooked.
4. Add chopped okra and cook on medium flame without covering (this keeps them crispy). Stir occasionally.
5. Once vegetables are tender, add salt, chili powder, coriander-cumin powder, and amchur. Toss gently and cook for 3-4 minutes until crispy.

Health Benefits

• Okra: Excellent source of folate, vitamin C, K, and soluble fiber which aids digestion.
• Low Spiced: Simplicity makes it highly digestible and great for everyday meals.

Summary

Bhendi Potato Fry (Bhendi Batata) is a comforting North Indian dry subzi. The crispy texture of okra paired with tender pan-fried potatoes makes it a perfect side dish for dal-rice.