After a lot of searching, high and low, I found a recipe, that I tweaked to try and replicate the flavors I so vividly remember. Since I cook for just my husband and I, this recipe is scaled down. I also just use my favorite veggies from that day – okra (bhindi) and potatoes (aloo). I found that these are also some of the easy ones to work with. I don’t make this recipe very often, because the veggies start off by getting deep fried and are then tossed with a spice mix (tava masala), and the deep frying tips this to the slightly indulgent side.
The spice mix, or my version of the tava masala is hot a very hot mix. The spices used are warm and flavorful. The chaat masala is an integral part of this recipe. If you haven’t tried it before, it is a blend of a few spices like cumin, pepper and a few others with some powdered mango. So it has a unique flavor profile, you get a slight hit of salt, tang from the mango and delicious flavor from the blend of other spices. You can easily find this at any Indian grocery store. (This chaat masala also works well with other chaat recipes you find on my blog.)
So try this easy stir fry recipe. This is best enjoyed served hot with some chapatis, rotis, naan or other flatbread of your choice. It would also work well as a side dish to some hearty Dal & Rice.
Tava Style Aloo Bhindi
3 medium potatoes
1/4 tsp turmeric powder
1/2 – 1 tsp Kashmiri chilly powder (or any other mild chilly powder)
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp chaat masala
Salt, to taste
1 1/2 – 2 tbsp oil, plus oil for deep frying
Place a pan with the oil for deep frying on medium high heat.
Wash and peel the potatoes and cut into evenly sized fries / chips.
Wash the okra and pat dry. Chop the stalks off the okra and discard. Try and use okra that is similar in size, if not, cut them down to about the same size as the potato pieces.
By now, the oil should be hot. Carefully, and in batches, add the potatoes to the oil. Don’t overcrowd the pan or the oil will froth over and spill.
Deep fry the potatoes on medium heat till they’ve cooked through. Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil.
Deep fry the okra on medium heat till they have start getting a little darker in color and have started crisping up.
Drain using a slotted spoon and set aside on some kitchen paper to get rid of any excess oil, like you did the potatoes.
Take the oil for deep frying off the heat.
Heat 1 tbsp oil in a large pan on medium heat. When the oil is warm, NOT hot, add in the turmeric powder first and then add the rest of the spice powders.
Stir that through for about 20-30 seconds or till the spices get aromatic.
Add the okra to the pan and toss well. Lastly add the potatoes and toss to coat the veggies with the spices evenly.
Check for seasoning and add salt, to taste. Toss well.
You can watch the video recipe here –