Alu Bhindi (Bengali Torkari - Potatoes with Okra stir fry)

This week I am going to share with you another Bengali torkari (stir fry) recipe – Alu Bhindi (Potatoes with Okra). Prepared with just a handful of spices this simple torkari has been my favorite since childhood. This is one of the simplest dishes of Bengali cuisine and can be eaten as a comfort food with Roti or Dal Bhat (lentils and rice) or as a breakfast/ dinner main course torkari with Luchi or Paratha.

Why this recipe? Because we don’t always want to cook rich and heavy curries, sometimes it feels good to eat something light and different. Here in South, Okra is served sometimes as a fried side, in New Orleans, its used as an ingredient for the famous Gumbo. I have often heard from my friends, ‘I love Okra but every time I want to have it I have go to the Indian restaurant, wish I knew some Indian recipes’. 

And so I decided I should add an Okra recipe on my blog. This is a very good option for the Vegans. Now this recipe uses Panch fhoron which is mainly the mixture of 5 different spices - Fenugreek Seed, Nigella Seed, Cumin Seed, Black Mustard Seed and Fennel Seed. This is available in your local Indian store so all you need to do is get the spice mix and the vegetables.

Cooking Okra can be a bit tricky as it tends to get slimy. So read my directions carefully and proceed step by step. A good texture is important for serving this as a main course so I recommend using a wok.

Serve this with Steamed Rice and Lentils or Roti. Enjoy!

Ingredients:

• Okra: 1 small bag (20 Okras), do not use the pre-chopped frozen bags
• Potato: 2 medium sizes
• Green Chili: 2
• Turmeric powder: ½ teaspoon
• Oil: 1 tablespoon
• Salt: ½ teaspoon
• Panch fhoron – 1 teaspoon

Lets Prep:

• Wash the Okra and let the water drain out completely. Spread it on a plate and pat it dry. Leave it for 10 minutes.
• Cut the Potatoes in half lengthwise and then cut them in thin long pieces shaped like the alphabet ‘D’.
• Remove the heads and tails of Okras.
• Now cut the Okra into medium sized pieces. Do not cut too small as it will make it slimy while cooking. Also, keep an eye out for worms, they are not very common but better to be safe.
• Now we are ready to cook the Torkari.

Directions:

• Heat a wok on medium flame.
• Add Oil in it and tamper the Oil with Panch Fhoron and Green Chilis.
• Add the Potatoes and Okra in it. This way by the time the sliminess of Okra is dried up the Potatoes are also cooked.
• Do not cover the pan while cooking, it will make the Okra slimier. The thinly cut Potatoes will get cooked easily. 
• Once the vegetables look a little fried add the Turmeric and Salt and mix well.
• The Torkari will be ready in 10 minutes. Keep stirring it occasionally and reduce the heat to medium low if required.
• Serve hot with Roti or Dal Bhat with Onion rings and pickles. 

 

Recommended Reading:

• Plain Paratha (Fried Flat Bread)
• Bhindi Kalonji – Okra with Indian spices
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Panch Fhoron
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Bhindi Pyaz (Okra and Onion stir-fry)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Bhindi Masala (Okra with Indian Spices)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Bhindi fried in Kalonji seeds
• Masala Alu Bhindi (Stir-fried Potatoes with Okra and spices)
• Air Fried Okra (Bhindi/ Lady Finger)