Скачать или смотреть Office ka dabba | Ep 16 | Aloo Bhindi & Sprouts Salad | आलू भिंडी ढाबा स्टाइल

Office Tiffin – Ep 16
Aloo Bhindi Sabzi + Sprout Salad + Boondi Raita – a power-packed combo for your busy mornings!
While bhindi and aloo cook together in one pan, steam sprouts on the side, toss in fresh veggies, masalas, and lemon… and your vibrant salad is ready! 🥗
Add a quick boondi raita & soft parathas – and you’ve got a wholesome, filling tiffin the whole family will love. 💛
Fast to make, easy to pack, and simply delicious.


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Ingredients

For Aloo Bhindi Sabzi
• 200 g okra (bhindi)
• 1 medium onion
• 1 medium potato
• ¼ tsp asafoetida (hing)
• 1 tsp cumin seeds
• Salt to taste
• ¼ tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp dry mango powder (amchur)
• Oil for cooking

For Sprout Salad
• Steamed sprouts
• 1 onion, finely chopped
• 1 cucumber, diced
• Raw mango, diced
• 1 tomato, diced
• Salt to taste
• Black salt to taste
• Chaat masala to taste
• Lemon juice as required
• Fresh coriander leaves, chopped
• Optional: paneer cubes, pomegranate seeds

For Boondi Raita
• Curd (yogurt)
• Boondi
• Roasted cumin powder
• Fresh coriander leaves, chopped

Method

Step 1: Preparing the Bhindi
Wash the okra well and wipe it completely dry. Cut off the top and bottom ends, then slice into round pieces. Drying the okra well is important to avoid sliminess.

Step 2: Cutting the Vegetables
Slice the onion lengthwise. Peel the potato and cut into small cubes. Place the potato pieces in water to prevent them from turning black.

Step 3: Cooking the Aloo Bhindi Sabzi
Heat oil in a pan. Add asafoetida, cumin seeds, and sliced onions. Sauté until onions turn light pink (do not brown them). Add the potato cubes and salt, mix well, and cover. Let the potatoes cook until soft.
Once cooked, add red chilli powder, coriander powder, turmeric powder, and cumin powder. Mix well so that the spices coat the potatoes evenly. Add the sliced okra, mix, and cook uncovered for about 5 minutes. Then cover and cook for another 5 minutes until the bhindi is soft. Finally, sprinkle dry mango powder, mix, and turn off the flame.

Step 4: Steaming the Sprouts
In parallel, steam sprouts in a steamer for about 10 minutes until soft but not mushy.

Step 5: Making the Sprout Salad
In a bowl, add the steamed sprouts, chopped onion, cucumber, raw mango, and tomato. Season with salt, black salt, chaat masala, and lemon juice. Add fresh coriander and mix well. You may also add paneer cubes or pomegranate seeds for extra flavour.

Step 6: Making Boondi Raita
In curd, add boondi, roasted cumin powder, and fresh coriander. Mix and keep aside.