Anda Bhindi Aloo Masala
PakistaniPakistani RecipesDesi eggsMedium
Crisp-fried bhindi (okra) and potatoes tossed in a dry masala with scrambled egg. A dhaba-style dry sabzi best with hot chapati and raita.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs
- 300 g bhindi (okra)
- 2 potatoes
- 1 onion
- 2 tomatoes
- 2 green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 0.5 tsp turmeric
- 0.5 tsp cumin seeds
- 4 tbsp cooking oil
- salt to taste
- fresh coriander and lemon wedges to serve
Method
- Wash and dry the bhindi completely, then cut into 1-inch pieces; dice the potatoes.
- Fry the bhindi in hot oil for 5 minutes until crisp at the edges, remove and set aside.
- In the same pan, fry the potatoes until golden, then remove.
- Add onion, ginger-garlic paste and tomatoes with the dry spices; cook until the masala dries out.
- Return bhindi and potatoes to the pan and toss for 3 minutes.
- Beat the eggs, pour over the sabzi and scramble until set, then garnish and serve with lemon wedges.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)14 g
Fat (estimate)20 g
Carbs (estimate)18 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: dry bhindi fully before frying to avoid splattering, and cook the eggs until completely set. Allergen: contains egg. If bhindi is slimy, add a squeeze of lemon while frying; replace potatoes with extra bhindi if you like. Nutrition values are estimates.