Bhinda Bataka nu Shaak / Okra Potato Sabzi
Growing up, my mom would make traditional Gujarati food for dinner most days. My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak. The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
Yum
When I made this dish, I was so excited to share my love for it with kids. I’ll be honest though, they didn’t take to the okra which broke my heart. Sort of. They ate the potatoes though. But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
But okra is so slimy!
Trust me, I know! So my hack…. use frozen or pre-cut okra. And fresh squeezed lemon juice. Wait, what? Yep, lemon juice helps break down the slime without turning your veggies into mush.
Want to know something even more cool? The “slime” (known as mucilage) actually contains soluble fiber. Here are a few more benefits of eating okra:
- High in antioxidants such as beta-carotene, xanthin, and lutein
- Good source of Folate
- Good source of Vit. C, Vit. A, and Vit. K
- Good source of Non-Dairy Calcium, Iron, Manganese, and Magnesium
So try this delicious sabzi for your next Gujarati thaali. It’s delicious and healthy and so easy to make. Try it out!
From my kitchen to yours, I hope this dish brings you the joy it brings me.
Bhinda Bataka nu Shaak / Okra Potato Sabzi
Ingredients
- 1 ½ c fresh or frozen okra
- 2 large potatoes, peeled, cubed
- 1 ½ tomatoes, finely chopped
- 4 cloves garlic, minced
- 1 Tbsp lemon juice
- 2 Tbsp oil
- 1 tsp rai/mustard seeds
- 2 tsp cumin seeds
- 1 tsp hing/asafoetida
- 1 tsp turmeric powder
- 3 tsp cayenne pepper
- 1 ½ tsp coriander powder
- 1 ½ tsp salt
- 1/3 c water
- 1 serrano pepper, sliced (optional)
- 1 Tbsp cilantro to garnish (optional)
Instructions
- In a medium skillet, heat oil over medium flame. Add mustard seeds, cumin seeds and hing.
- When the seeds start to splutter, add in the turmeric and cayenne pepper and let it cook to bloom for about 30 seconds.
- Add in garlic and tomatoes. Cook until water from the tomatoes has evaporated.
- Add potatoes, coriander powder and salt. Mix well.
- Add in the water and mix. Cover and cook for 10 minutes, or until the potatoes are tender and most of the water has evaporated.
- Add in the okra and mix well. Cover and cook for another 7-8 minutes.
- Uncover and add in the lemon juice.
- Turn heat up to med-high and cook for an additional 5 minutes, stirring occasionally to make sure the veggies don't stick to the bottom of the pan. You want them to be just crispy on the outside.
- Turn off heat, and garnish with serrano peppers and/or cilantro.
- Serve hot with Roti or Rice or as part of a Gujarati thaali!
Notes
If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.
