Alu Bhindi (Okra and Potato Curry) is a traditional Fijian recipe for a classic dry vegetarian curry of okra and potatoes. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Okra and Potato Curry (Alu Bhindi).
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In Fiji, almost half of the inhabitants have their origin from India. They reached the islands in 1879 as indentured servants to work on the sugar plantations. As a result, many Fijian dishes, like this one, have their origins in India. Alu is the Hindi for potato and bhindi the Hindi for ora, so this is a Potato and Okra curry.
Ingredients:
325g okra, topped and tailed and cut into 2cm lengths
470g potatoes, peeled and cut into pieces
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
1/2 onion, chopped
3 garlic cloves, chopped
6 curry leaves
1 chilli, chopped
Olive oil
Salt
Method:
Place a large saucepan over medium heat. Once hot add the oil and use to fry the onion, garlic, mustard seeds and curry leaves until the mustard seeds begin to splutter and the curry leaves blacken.
Add the potatoes and stir-fry briefly then add in the okra. Stir fry for a few minutes.
Now add the chilli and season with salt. Reduce the heat to low and cook the ingredients for 40 minutes, stirring every 5 minutes or so.
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