Bhindi Aloo Bhujiya

Bhindi Aloo Bhujia is one of my favorite memories from childhood, a bihari way of making bhindi, as rustic as it can get, and creates magic, when served with basic tadka dal, and steamed rice. I have memories of having this in sunny winter afternoons with a slight chilly nip in the air. 

I have fond memories of winter lunches at home. Amma would prepare fresh meals for us everyday, i have never seen food lying in the refrigerator, everything cooked on the same day, same time, and she was brilliant with her measures, food would never be less, but never be too much to be dumped in the refrigerator. Iam kinda proud that i follow the same principles as Amma, and create fresh meals for us. 

So this quick to cook bhindi aloo bhujiya is also special because, unlike other bhindi recipes, it doesnt need too much bhindi to suffice for all, what a point eh?, dont we all worry about it when we make bhindi. I always say, someone invented this form of bhindi when they had less bhindi and more people to feed, and what an idea! I simply love this combo, indeed more than the regular bhindi. Serve it with dal, rice and some papad to go on side. 

If you are looking for more bhindi recipes, try this Kurkuri Bhindi, and also this Hyderabadi Dahi Bhindi

Serves : 2


  • 250 gms bhindi, washed and dried. 
  • 2 medium sized potato, peeled and diced.
  • 2 onions, thinly sliced. 
  • 3-4 cloves of garlic finely chopped
  • 2 pinches of grated ginger
  • 2 tbsp mustard oil for frying. 
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp amchoor powder
  • 1 tsp cumin seeds


  1. Cut the vegetables. Bhindi, in 1 inch pieces. Potator in 1/2 inch dices, Onions, 1 inch long thin slices.
  2. Heat the oil in a kadhai, pan, and let it fume, before adding the veggies.
  3. When the oil has fumed add the potato dices, and fry it on medium high, for 4-5 minutes, till it had browned edges.
  4. Add the ginger, garlic and the onion slices, and fry for 2-3 minutes, till onions becomes translucent.
  5. Now add the bhindi, and increase the flame a little to fry and cook the bhindi.
  6. Add the masalas after 4-5 minutes, when the bhindi looks a little wilted.
  7. At this stage you can fry for 2-3 minutes, and cover for 3-4 minutes, if you are not patient.
  8. Else cool on medium high on open, to get the perfect color of both bhindi and potatoes.
  9. Serve hot with dal, rice and papad.


  • If you don’t like mustard oil, replace it with your regular refined oil, the mustard oil just adds to the earthyness in the taste. 
  • If mustard oil is  fumed well before the cooking, it doesn’t smell raw and stauchy, as many experience. [Learnt this from a good friend Rohan, ages back! and its an awesome tip to keep in mind while cooking with mustard oil]
  • If you don’t have amchoor, add a little chat masala, or anardana, or just a 1/4 tsp of lemon juice. 
  • Add few pinches of sugar, increase the spice, and you have another level of flavor to experience. 

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