Bhindi Masala
Ingredients
Bhindi - 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" pieces
Onions - 1, large, finely sliced
Tomato - 1, finely chopped
Asafoetida - 1/4 tsp
Ginger green chili paste - 1 tsp
Sugar - 1/4 - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 3/4 tsp
Garam Masala powder - pinch
Kasuri methi - 1/2 tsp
Lemon juice - 1/2 tbsp
Salt to taste
Cooking oil - 2 tbsps
Coriander leaves - for garnish (optional)
Method
Heat 1/2 tbsp oil in a cooking vessel, add the bhindi and saute on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder and kasuri methi and mix.
Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
Add the okra and sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
Remove onto a serving bowl and garnish with coriander leaves. Serve warm with rice or rotis.
Tips
Kasuri Methi is an optional ingredient.
Ensure you wash and dry the okra before chopping it. Do not place lid while cooking bhindi.
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