Remove the lid and add salt, red chilli powder, turmeric powder and chaat masala to bhindi and mix to coat well. Cook aloo bhindi uncovered for about 10 minutes and stir once or twice in between for even cooking. Switch off the heat when done! Serve it hot with paratha or as a side with Dal chawal.
Oil – You can use either mustard oil or any neutral flavoured oil such as peanut oil, sunflower oil etc to make this simple aloo bhindi stir fry. I will recommend you to add mustard oil, as it is healthier and also adds a nice flavour.
Add aloo in the same pan and cook until is browned and cooked. Remove on a plate. Heat 1 tablespoon oil in the same pan. Add onion, ginger and garlic and fry until they turn brown. Add coriander powder, Kashmiri red chilli powder, turmeric powder, dry mango powder, garam masala powder, and salt, and fry for a few seconds.
You can serve with Aloo bhindi sabzi with Laccha paratha , Missa paratha or Masala paratha along with a bowl of plain yogurt. Main Meal Idea: You can serve bhindi/okra fry as Indian Side dish with khatti dal, jeera rice, cucumber raita, Aloo Matar for a delicious Indian meal.