Bhindi

Ingredients

• 0.5 cup Onion
• 2.0 medium Tomato
• 0.5 tsp Fenugreek Leaves
• 250.0 g Okra
• 2.0 tbsp Coriander Leaves
• 1.0 tbsp Sunflower Oil
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder
• 0.5 tsp Dry Mango Powder
• 1.0 tsp Salt
• 0.5 tsp Garam Masala
• 1.0 tsp Coriander Powder
• 0.5 tsp Fennel Powder
• 1.0 tsp Ginger Garlic Paste

Cooking Steps

1. Rinse the bhindi (okra) well in water for a couple of times.
2. Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
3. Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
4. Also chop onions and tomatoes. Keep aside.
5. Make a paste of ginger and garlic in mortar-pestle and keep aside.
6. Heat 2 tbsp oil in a kadai (wok) or pan.
7. 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.
8. 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.
9. All the oil will be used up. So add 1 tablespoon oil to the same pan.
10. Add chopped onions and sauté stirring often on low to medium heat till they become translucent and are softened.
11. Add the ginger-garlic paste and sauté on low heat for a few seconds or till the raw aroma of the ginger-garlic disappears.
12. Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.
13. 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.
14. All the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
15. Add all the dry ground spice powders one by one.
16. Mix well and saute for a few seconds on low heat.
17. Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
18. Cook for about 2 minutes. Stir in between.
19. Then turn off the heat and add chopped coriander leaves. Mix again.
20. Serve Bhindi Masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.