Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Lady Fingers (Okra, Bhendi) | Fresh, cut in 1" pcs, and slit |
| 3 | Tablespoon | Cooking Oil | Heat for frying |
| 2 | Medium | Onions | Finely chopped and fried |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Fried |
| 1 | Medium | Tomatoes | Cut in cubes and fried |
| 1 | Teaspoon | Ginger Paste | Add as masala |
| 2 | Teaspoon | Coriander Powder | Add as masala |
| 1 | Teaspoon | Turmeric Powder | Add as masala |
| 3 | Teaspoon | Chilly Powder, Red | Add as masala |
| As Required | Salt | to taste | |
| As Required | Coriander Leaves (Kothmeer) | Optional |
Method
Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces.
Make a slit in each of the pieces so the masala gets absorbed.
Heat 3 tablespoons of cooking oil and add the cut onion and fry for some time till they become golden brown. Then add jeera followed by the tomato pieces and let them cook. Add ginger paste and coriander powder and fry for a minute. Add turmeric powder, red chili powder, mix it.
This should result in a homogeneus mixture leaving out the oil.
Add the bhendi pieces to the mixture and fry till the pieces absorb the masala properly.
Let it cook on medium flame while stirring occasionally so that it does not stick to the vessel.
This may take 10 minutes. Add salt and garnish if you like with coriander leaves.
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