Gujarati-Style Bhinda Bateta nu Koru Shaak (Ladyfingers/Okra and Potato Curry) is a weekly curry cooked in many Gujarati homes, including mine, where it was accompanied by Dal, rice and hot rotlis. 

This dry curry makes for a great vegan option, and Mum cooked just The way my dad liked it, not gooey or slimy but crispy and crunchy. the potatoes and Ladyfingers are cooked separately, and combined at the end into a stir-fried style curry flavored with turmeric and lemon juice, with a tempering/vagar of mustard or carom seeds, or both.

Ingredients

• 2 cups ladyfingers (okra), fresh or frozen
• 2 large potatoes, washed and diced into the same size as the okra
• 4 tablespoons olive oil, divided
• 1 teaspoon carom seeds (ajwain/ajma)
• 1 teaspoon asafoetida (hing) (omit for gluten-free)
• 1 teaspoon turmeric powder
• 1½ teaspoons red chili powder (or to taste)
• 1 teaspoon ground cumin-coriander (dhana jeera)
• 2 teaspoons Himalayan salt (or to taste)
• 1/4 cup water (or less, as needed)
• 1 tablespoon fresh lemon juice
• Fresh cilantro, chopped, for garnish
  
  
  NOTE: the above spices are divided up between the ladyfingers and potatoes.

Instructions

1. If using fresh Okra/ladyfingers, wash them and pat them dry using a tea towel. Chop off the stems and slice the dry lady fingers into rings. If using frozen okra, lay it out on paper towels, let it defrost fully, and pat it completely dry. This step is essential to avoid a slimy texture when cooking.
   
   
2. Peel and cube the potatoes so they are roughly the same size as the okra slices.
   
   
3. Heat 2 tablespoons of oil in a large, cast iron pan or karai, over medium heat.
   
   
4. Add 1/2 asafoetida/hing and then 1/2 mustard seeds and allow to crackle then add the  1/2 carom seeds/ajma (you can use either or both).
   
   
5.  Add ladyfingers and 1/2 the turmeric, 1 teaspoon salt and 1/2 teaspoon red chili powder, and 1/2 teaspoon dhana jeera.
   
   
6. Dry cook, Sauté uncovered, stirring frequently, until the okra becomes crisp and slightly browned. Adjust heat as needed to prevent burning. Partially cover if required, but avoid trapping too much moisture.
   
   
7. Once ladyfingers are nice and crispy, remove from the pan into a small container.
   
   
8. Using the same pan, heat the reserved 2 tablespoons of oil, remaining asafoetida,  mustard seeds, and carom seeds 
   
   
9. Next, add the potatoes, remaining chilli powder, turmeric, dhana jeera, salt.
   
10. Add a splash of water (just enough to prevent sticking) and cover the pan.
    
    
11. Cook on medium-low heat until the potatoes are tender. Then uncover and stir-fry until the edges turn golden and crispy and all the moisture has evaporated.
    
    
12. Add the crisp okra back into the pan with the potatoes. Stir-fry over high heat for 5–6 minutes, stirring often, until you hear a gentle crackle and everything is heated through and beautifully combined.
    
    
13. Finish with a squeeze of lemon juice and a scattering of fresh chopped cilantro.
    
    
14. Serve this crispy Bhinda Bateta hot with dal and rice, or with rotli and a cooling raita. It also packs well for lunch and tastes even better the next day.

Curious how I get the bhinda perfectly crisp and the potatoes golden? Watch me make this Bhinda Bateta nu Shaak step-by-step in my kitchen.

Notes From My Kitchen:

Drying the okra properly—especially if frozen—is key to a good texture.

A wide pan or wok/karai helps retain even heat and build the right crust.

Adjust spice and lemon juice to suit your family’s taste.

For a gluten-free version, simply omit the hing (asafoetida).

Tried This Recipe?

If you make this Bhinda Bateta nu Shaak at home, I would love to hear how it turned out! Share your twist in the comments below or tag me on Instagram so I can see your version.