Course : Main

Cuisine: Indian

Servings: 4-5 pax

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 500 gms bhindi/okra/ladyfinger

• 3 onions grinded or grated

• 1 small onion petals

• 1 tomato cut into big cubes

• 1 /2 tbsp garlic paste

• 1 tsp chopped ginger

• 1 chopped green chilli

• 1/4 tsp asefodita

• 1 tsp jeera ( cumin seeds)

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1 tsp jeera powder ( cumin powder)

• 1/2 tbsp coriander powder

• 1 tbsp sauf/fennel seeds roughly grinded

• 1/2 tbsp amchur powder ( mango powder)

• 1 tsp garam masala

• salt as per taste

• 3 tbsp mustard oil or any other refined oil

• some chopped coriander leaves

Method:

1. Wash the bhindi properly. Cut the top and tail and chop them into 1/2 inch round pieces.

2. Peel, wash and chop the onions into big pieces and grind into a fine paste or grate them. Keep aside for future use.

3. In a bowl add the salt and all the dry spices excluding the asefodita, jeera and garam masala. Mix well. Then add the onions paste, garlic, chopped ginger, green chilli, bhindi and the oil to the spices. Give it a good mix.

4. Heat a pan with 3 tbsp mustard oil first fry the onion petals and then the cut tomatoes for a minute. Remove in a plate and keep for future use . In the same oil add the jeera when it splutters then add the asefodita and the bhindi . Cover and cook on low flame stirring at interval till the bhindi is soft, cooked and drops of oil is seen on the sides.Then add the onion petals and tomatoes and cook for a minute.

5. Remove in a serving bowl and garnish with some chopped coriander leaves.

Enjoy this yummy bhindi masala with chapati , paratha or puri.