Kali Mirch Aloo Bhindi Sabzi - Aloo Bhindi Pepper Fry Recipe

Step 1: To begin making Kali Mirch Aloo Bhindi recipe, add the potatoes with 1 cup water in a pressure cooker and cook for 3 to 4 whistles

Step 2: Allow the pressure in the cooker to release naturally

Step 3: Once the potatoes are cooled down, peel the potatoes and cut them into small cubes

Step 4: Keep it aside

Step 5: Make a fine powder of cumin seeds and peppercorns using a mixer grinder

Step 6: Keep aside

Step 7: Heat oil in a heavy bottomed pan

Step 8: Once the oil is hot, add the cumin seeds and allow it to crackle

Step 9: Add the finely chopped onion and saute until it turns soft and translucent - about a minute

Step 10: Once the onions are softened, add bhindi, sprinkle some salt and saute until the sliminess goes away

Step 11: Keep the bhindi slightly covered, this will help the bhindi cook faster with the steam

Step 12: At the same time, since the lid is slightly ajar, it will help the steam escape and prevent sliminess

Step 13: Once the bhindi is cooked, add the boiled potatoes, turmeric powder and powdered black peppercorns and cumin powder and saute till the Kali Mirch Aloo Bhindi Sabzi turns a bit crispy

Step 14: This would take about 3 to 4 minutes

Step 15: Check the salt and adjust accordingly

Step 16: Once the Aloo Bhindi turns a bit crispy and gets well coated with the cumin-pepper powder turn off the heat and serve hot

Step 17: Serve the Kali Mirch Aloo Bhindi Sabzi along with Steamed Rice, Garlic Rasam, Elai Vadam and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for a simple yet flavoursome weeknight dinner