Bhindi Aloo Chilli

Bhindi Aloo Chilli

 

Serving - 3

 

INGREDIENTS

 

Potato - 200 grams

Corn flour - 20 grams

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Oil - for frying

Okra - 250 grams

Corn flour - 20 grams

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Oil - for frying

Oil - 1 tablespoon

Ginger - 1 tablespoon

Garlic -  1 tablespoon

Green chili - 2 teaspoons

Spring onion - 1 tablespoon

Onion - 30 grams

Bell pepper - 80 grams

Salt - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Vinegar - 1 1/2 teaspoons

Soy sauce - 1 1/2 teaspoons

Ketchup - 1 tablespoon

Red chili sauce - 20 grams

Corn flour - 1 tablespoon

Water - 50 milliliters

Green onion - 1 1/2 tablespoons

Green onion - for garnish

 

 

PREPARATION

  1. In a mixing bowl, add 200 grams chopped potatoes, 20 grams corn flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  2. Mix it well with the help of spatula.
  3. Heat sufficient oil in a wok and deep fry the potatoes until crispy.
  4. Take out and drain it on the absorbent paper.
  5. Now, In a mixing bowl, add 250 grams okra, 20 grams corn flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix it well.
  6. Heat sufficient oil in a wok and deep fry the okra until crispy.
  7. Take out and drain it on the absorbent paper.
  8. In a pan ,add 1 tablespoon oil, 1 tablespoon ginger, 1 tablespoon garlic, 2 teaspoons green chili and stir well.
  9. Now, add 1 tablespoon spring onion, 30 grams onion, 80 grams bell pepper and sauté for 3 - 5minutes.
  10. Add 1/4 teaspoon salt, 1/4 teaspoon bell pepper and mix well.
  11. Then add, 1 1/2 teaspoon soy sauce, 1 tablespoon ketchup and 20 grams red chili sauce and mix it well.
  12. Now, In a small bowl, add 1 tablespoon corn flour, 50 milliliters water and mix well with spoon.
  13. Now, pour it in the pan and give it a nice stir.
  14. Then, add fried potatoes, stir once and add fried okra.
  15. Mix well and cook for 2-3 minutes on low heat.
  16. Add 1 1/2 tablespoons green onion and stir well.
  17. Garnish it with green onions
  18. Serve hot.