Bhindi Masala

Oil - 3 tbsp.

Ladies Finger - 2 cup

Onion - 1/2 cup

Ginger Garlic paste - 1 tsp

Tomato - 1, diced

Coriander powder - 1 tsp

Chilli powder - 1/2 tsp

Turmeric - 1 tsp

Fennel powder - 1 tsp

Garam Masala - 1 tsp

Amchur powder - 1 tsp

Salt

Kasoori Methi - 1/2 tsp

Cilantro

Heat 2 tbsp oil in a pan. Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times. Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.

All the oil will be used up. So add 1 tablespoon oil to the same pan. Add chopped onions and sauté stirring often on low to medium heat till they become translucent and are softened.

Add the ginger-garlic paste and sauté on low heat for a few seconds or till the raw aroma of the ginger-garlic disappears.

Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy. If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.

Add all the dry ground spice powders one by one. Mix well and saute for a few seconds on low heat.

Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well. Cook for about 2 minutes. Stir in between. Then turn off the heat and add chopped coriander leaves. Mix again.

Serve Bhindi Masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan.