To begin making the Aloo Bhindi Sabzi Recipe, heat a tablespoon of oil in a heavy bottom pan over medium heat.
Add a teaspoon of cumin seeds, allow seeds to crackle. Add half the curry leaves, cut potatoes along with salt, 1/2 teaspoon of turmeric powder. Stir to combine.
Cover the pan with the lid and cook the potatoes for few minutes, stirring occasionally.
Open the lid of the pan and add 1/2 teaspoon of coriander powder, red chilli powder, stir to combine.
Simmer for a few more minutes and turn off the heat. Keep covered aside, while you cook the bhindi.
*For the Bhindi
Heat oil in another heavy bottomed pan, add the remaining cumin seeds and allow seeds to crackle.
Add the chopped bhindi, asafoetida and salt. Cover the pan (with lid slightly open) and allow the bhindi to simmer, stirring occasionally.
Bhindi releases moisture when cooked covered and will get sticky. But after sometimes it will turn fine.
Once the bhindi is slightly tender, add the turmeric powder, 1/2 teaspoon of coriander powder and red chilli powder.
Keep the pan slightly open and cook till bhindi is done. The bhindi will change its color to brown.
Once done, gently stir in the sauteed aloo into the bhindi and combine well. Cover the pan with the lid and simmer for another couple of minutes.
Turn off the heat and allow the vegetable to rest in the pan, covered for another 3 to 4 minutes. This helps the vegetable to gain a little moisture and gather itself together.
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