Dinner · Raat jo Khado
Bhindan jo Saag
Okra with potatoes
A simple, lightly spiced dry vegetable of okra (lady finger, bhindi) and potatoes, cooked covered on low heat under a water-filled thali so the vegetables steam in their own moisture and stay un-soggy.
Ingredients
Make
Method
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Wash the okra and dry it thoroughly so it does not turn sticky. Cut the okra and the potatoes into small, even-sized pieces.
In a deep pan (toap), heat the oil on a medium flame. Add the asafoetida and chopped green chillies and let them temper until the chillies begin to pop.
Add the potatoes and okra, then the turmeric and salt, and mix well. Lower the flame to low.
Cover the toap with a water-filled thali used as a lid. Let the vegetables cook gently in the steam and heat, without excess moisture.
When the potatoes are nearly tender, take off the water-filled lid. Add the coriander powder and red chilli powder, put the toap on a tawa (flat griddle) and let the vegetable simmer for a few minutes, stirring occasionally.
Garnish with finely chopped coriander and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tips: make sure the okra is completely dry before cutting, to reduce sliminess; avoid over-stirring so the okra keeps its shape; the water-filled lid cooks the vegetables evenly without making them soggy.
Bhindan jo Saag without potatoes
A lighter, okra-only version that is a good side dish.
Bhindi Tomato Saag
Add chopped tomatoes towards the end for a slightly tangy, moist version.
Masala Bhindi Batata
Increase the coriander powder and red chilli powder and add cumin powder for a richer flavour.
Serve with
With phulko for dinner, or as an accompaniment to a traditional lunch.
Recipes mentioned here
Nutrition
EstimatedPer serving
220 kcal
- Protein
- 4 g
- Carbohydrate
- 25 g
- Fat
- 13 g
The recipe serves 3–4.
Whole recipe
760 kcal
- Protein
- 15 g
- Carbohydrate
- 86 g
- Fat
- 44 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate 1–2 days; reheat in a pan rather than a microwave; best fresh.
About this dishDid you know?, Cultural note
Did you know?
Cooking under a water-filled lid is a traditional technique giving slow, even cooking with indirect heat.
Cultural note
A staple home-cooked dish in Thathai Bhatia households, reflecting a taste for simple, balanced meals.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos