Bhindi Batata Nu Shaak Recipe

Bhindi Batata Nu Shaak Recipe

Bhindi Batata Nu Shaak Recipe. Started in Gujarat, Batata is essentially yam and here it is being ready with bhindi (okra) to give you one luxurious side dish. The bhindi and potato in Bhindi Batata Nu Shaak formula are cooked independently and afterward joined with the ground flavors like garam masala and coriander powder to provide you with a superb taste of this veggie lover formula.

Bhindi Batata Nu Shaak Recipe

Bhindi Batata Nu Shaak can be appreciated with chapatis or steamed rice. This formula is really simple to-plan at home and is kid-accommodating. It’s profoundly prudent to add this dish in the primary course menu of your one weekend from now party or a family get together. It will not disappoint your visitors.

Elements for making Bhindi Batata Nu Shaak Recipe

250 gm okra
3 tablespoon vegetable oil
2 squeezes asafoetida
1 1/2 teaspoon red stew powder
salt as required
dark sesame seeds as required


2 potato
1 teaspoon cumin seeds
1 teaspoon turmeric
1 1/2 teaspoon coriander powder


1 teaspoon cumin powder
For Garnishing
2 teaspoon coriander leaves

Bhindi Batata Nu Shaak Recipe

The most effective method to make Bhindi Batata Nu Shaak Recipe

Stage 1 Wash okra and potatoes and hack them
Wash okra and potatoes independently and channel the water to dispose of the debasements. Presently, cut them into long strips.

Stage 2 Saute flavors over medium fire and afterward add okra alongside potaatos in it
Presently, heat oil in a dish over medium fire. Once hot, add cumin seeds in it and let them splutter for a couple of moments. Presently, add asafoetida, salt, dark sesame seeds, turmeric powder, red stew powder, cleaved okra and potato in it. Give it a decent mix and cook till the veggies become delicate.

Stage 3 Sprinkle coriander and cumin powder and present with roti or rice
Presently, add cumin powder and coriander powder to the skillet. Blend above and beyond medium fire. Your Bhindi Batata Nu Shaak is presently prepared. Decorate it with coriander leaves and serve them hot with chapatis or rice.

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