Ustad’s Alu Bhindi – a Spicy and Tangy Version of Ladyfinger

READY IN: 45mins

INGREDIENTS

  • 1 . 250 grams ladyfinger, ends chopped off
  • 2 . oil, as required to deep fry ladyfinger
  • 3 . 1 tsp. red chili powder
  • 4 . 3 tsp. chat masala
  • 5 . 1 to 1 1/2 tsp. mango powder (amchur)
  • 6 . 1/2 tsp. pao bhaji garam masala powder
  • 7 . salt, as required
  • 8 . a pinch garam masala powder
  • 9 . 2-3 medium-sized potatoes, washed, peeled and chopped lengthwise into medium-size thickness pieces(about quarter kg)
  • NUTRITION INFO

    Serving Size: 1 (642) g

    Servings Per Recipe:2

    Calories: 758.1

    Calories from Fat 12 g 2 %

    Total Fat 1.4 g 2 %

    Saturated Fat 0.4 g 2 %

    Cholesterol 12.2 mg 4 %

    Sodium 65.6 mg 2 %

    Total Carbohydrate170.7 g 56 %

    Dietary Fiber 21.1 g 84 %

    Sugars 8.9 g 35 %

    Protein 19.9 g 39 %

    DIRECTIONS

  • 1. Chop the ends off the ladyfinger.
  • 2. Peel and wash the potatoes and then chop them lengthwise and a bit thick meaning into medium-sized pieces.
  • 3. Heat oil in a wok.
  • 4. Deep fry the ladyfinger in the hot oil until it is crispy. Drain on clean kitchen paper towels. Keep aside.
  • 5. Deep fry the potatoes again in hot oil.
  • 6. Now prepare the spice mixture (masala) for this dish.
  • 7. In a bowl take red chilli powder, chat masala powder, dry mango powder, pao bhaji masala powder, salt to taste, a pinch of garam masala powder and mix thoroughly.
  • 8. Transfer the ladyfinger and potatoes to a dish.
  • 9. Sprinkle the prepared spice mixture on the ladyfinger and potatoes.
  • 10, Mix well using a spoon and serve hot.
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