Okra - 1/4 kg (bhindi/bendakaya), wash, dry, trim the ends and cut into 1" pieces
Onions - 1, finely chopped
Tomato - 1, finely chopped
Ginger garlic paste - 1 tsp
Green chili paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Amchur powder - 1/4 tsp (dried mango powder)
Kasuri Methi - 1/4 tsp
Garam Masala powder - pinch
Cumin seeds - 1/2 tsp
Cooking oil - 1 1/2 tbsps
Salt to taste
Coriander leaves - for garnish (optional)
Method
Heat 1/2 tbsp oil in a cooking vessel, add the okra/bhindi and saute on low to medium flame for 8 mts. Remove from the vessel and keep aside.
In the same vessel, add the remaining oil. Once hot, add cumin seeds and allow them to splutter. Add chopped onions and green chili paste and saute for 4 mts.
Add ginger garlic paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder, amchur 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 mix well. Cook without lid for 10 mts. Add salt to taste and garam masala powder 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.
You can add 1/4 tsp of Kitchen King Masala for a slight variation in flavor.
Ensure you wash and dry the okra before chopping it. Do not place lid while cooking bhindi.
