Ingredients
1 kg bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 tsp ginger garlic paste
2 tsp coriander powder
1 red chili powder
1 tsp garam masala powder
1tsp cumin seed
salt as required
salt as required
2 tbsp oil for frying bhindi
Method
Rinse the bhindi well in water.
Dry them on a large plate on their own or wipe with a kitchen towel.
remove the base and stalk while chopping the bhindi.chop into 1 or 2 inch pieces.
Heat 2 tbsp oil in a kadaI or pan, add the bhindi and saute till they are completely cooked.
Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
Keep the sauteed bhindi aside.
Add 1 tbsp oil to the same pan.
Add cumin seeds, chopped onions and fry till they become translucent.
Add the ginger-garlic paste and saute for a minute or till the raw aroma of the ginger-garlic disappears.
Add the chopped tomatoes and saute till the tomatoes are soft and mushy.
Now add chilli powder , coriander powder , stir well and saute for a minute.
Add the sauted bhindi, salt and mix so that the onion-tomato masala coats the bhindi well.
Add garam masala powder , cook for 2-3 minutes, stir in between.
Serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.
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