Kali Mirch Aloo Bhindi Sabzi - Aloo Bhindi Pepper Fry Recipe Made Easy

To begin making Kali Mirch Aloo Bhindi method, introduce the potatoes with 1 cup moisture in a pressure cooker and make for 3 to 4 whistles.

Allow the pressure in the cooker to release naturally.Once the potatoes are cooled down, pare the potatoes and cut them into small cubes.

Keep it aside.Make a fine ground mix of cumin seeds and peppercorns using a mixer grinder.

Keep aside.toasty lubricate in a heavy bottomed skillet.

Once the lubricate is fiery, introduce the cumin seeds and allow it to crackle.introduce the finely cut up shallot and saute until it turns soft and translucent - about a minute.Once the onions are softened, introduce bhindi, shower some seasoning and saute until the sliminess goes away.  Keep the bhindi slightly covered, this will help the bhindi make faster with the steam.At the same time, since the lid is slightly ajar, it will help the steam escape and prevent sliminess. Once the bhindi is cooked, introduce the boiled potatoes, turmeric ground mix and powdered black peppercorns and cumin ground mix and saute till the Kali Mirch Aloo Bhindi Sabzi turns a bit brittle. This would take about 3 to 4 moments.Check the seasoning and adjust accordingly.Once the Aloo Bhindi turns a bit brittle and gets well coated with the cumin-pepper ground mix turn off the toasty and dish up fiery.dish up the Kali Mirch Aloo Bhindi Sabzi along with Steamed Rice, Garlic Rasam, Elai Vadam and Carrot Cucumber Tomato Salad with Lemon and Coriander method for a simple yet flavoursome weeknight dinner.