Bhinda Bateta Nu Shak Gujarati Potato and Okra Fry Curry

Bhinda Bateta Nu Shak (Gujarati Potato & Okra Fry)

This dish, and similar dishes to these remind me of my Grandma as she’d so often serve them as part of a bigger spread. Think of this more of a dry stir-fry kind of dish, as apposed to the more typical wetter-style dishes that you might associate with British-Indian curries.

I love eating this with soft chapatis as a lunch, or as part of a larger meal with other dishes such as Dahl. Don’t cut your potatoes too things they’ll disintegrate as they cook, but don’t cut them too thick or they’ll take too long to cook. This meal should be quick and easy to put together so it helps if you have your ingredients prepped beforehand so you can just concentrate on the cooking.

Bhinda Bateta Nu Shak (Gujarati Potato & Okra Fry)

Bhinda Bateta Nu Shak (Gujarati Potato & Okra Fry)

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Course: Lunch, Dinner, SideCuisine: IndianDifficulty: Easy


Prep time


Cooking time



A typically Gujarati dish that is often served with soft chapati or as part of a larger meal.


  • 2 tbsp vegetable oil

  • 1 tsp black mustard seeds

  • 1 tsp cumin seeds

  • 1/4 tsp asafoetida

  • 1 red onion, finely diced

  • 1 tbsp ginger and garlic paste

  • 1 large tomato roughly chopped

  • 2 tsp cumin and coriander powder

  • 1/2 tsp turmeric

  • 1/2 tsp red chilli powder

  • 1 large potato, sliced into 2mm rounds

  • 250 g okra, sliced into 1/2 inch rounds

  • juice of 1/2 lemon

  • small handful fresh coriander, roughly chopped

  • red chilli, finely sliced to garnish (optional)

  • Salt


  • Heat a large frying pan over a medium-high heat then add oil. Once the oil is heated up, add the mustard, cumin seeds and asafoetida.
  • Once the seeds begin to pop, turn the heat down and add the onions with a pinch of salt. Sweat for 10 minutes or until translucent.
  • Add in the ginger & garlic paste, and chopped tomato, stir and cook until the tomato begins to collapse and moisture evaporates.
  • Next add the cumin and coriander powder, turmeric and red chilli powder. Fry for 30 seconds then add the potato slices. Mix to combine then pop a lid on the pan and allow the potatoes to steam and soften for 10-15 minutes, stirring occasionally so that they don’t catch.
Now add the okra along with a squeeze of lemon, stir and cook for a further 5 minutes. Check to see if the okra is cooked to your liking and cook for longer if necessary.
Taste for seasoning, add salt as needed. Garnish with freshly chopped coriander and chilli if you want some heat. Serve with soft chapati or as part of a larger meal.

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