This crisp, curried okra and potatoes recipe was inspired by Sudha Koul’s Bhindi Aloo from her cookbook, “Curries Without Worries.” It’s a fun pocket-sized book designed for readers who want to cook Indian food the quick-and-dirty way! The title alone is why I bought the book, plus the appealing price that comes from used book stores. It’s full of authentic, simplified recipes that encourage you to try your hand at everyday Indian cuisine. Only one recipe features okra (bhindi) and sure enough, it was one of the tastiest out of the several recipes I’ve cooked from it.
This one-skillet vegetarian hash is a mixture of sweet potatoes, okra, and crispy onion bits cooked in a flavor bomb of spices. Served with runny eggs and a sprinkle of fresh herbs, this dish is an East Meets West breakfast must-have.
~*~ Bhindi Aloo Breakfast Hash ~*~
SERVES: 4 ⎪ LEVEL: EASY
Mise en Place
3/4 cup coconut oil
1 pound sweet potatoes, small diced
1 medium onion, diced
1 pound okra, trimmed and sliced into 1/2-inch pieces
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garam masala
1/2 tablespoon ground turmeric
1 teaspoon salt, more to taste
Playlist — The Brand New Heavies
COOKS NOTE: If you don’t have all these spices (or simply don’t feel like purchasing the lot), 2-3 tablespoons of curry powder will do just fine.
1. COOK THE VEGETABLES
Preheat the oven to 350F. Heat the oil in a large cast-iron or oven-proof skillet over medium-high heat. When the oil starts shimmering, add the potatoes and onions. Stir occasionally until the sweet potatoes start to brown around the edges, about 15 minutes. Add the okra to the skillet and stir fry until golden-brown, about 5 – 10 minutes more.
2. ADD THE SPICES
Turn off heat and stir in the coriander, cumin, garam masala, turmeric, and salt.
3. CRACK THE EGGS
Using a spoon or spatula, make 4 holes in the vegetables and crack the eggs into each one. Place the skillet in the oven and bake until eggs are cooked to preferred doneness. Less time for runny yolks, more time for hard. Alternatively, you can fry the eggs in a separate skillet and place on top a serving of hash, but this creates more dishes ; )
Garnish with fresh cilantro and mint leaves. Serve with naan.
How would you use okra? Let me know what you’ve cooked and leave a comment below.