Preparation Time: 10-15 min. Cooking Time: 25 min. Serves 4
Ingredients:
500 grams Bhindi (Ladyfingers/Okra)
2 Medium Onions
1 Tomato Chopped
3 tbsp Oil
½ tsp Ajwain Seeds (Ajamo)
½ tsp Cumin Seeds
1 Dry Red Chilli
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1¼ tsp Chilli Powder
2 tsp Coriander-Cumin Powder (Dhana Jiru)
¼ tsp Garam Masala Powder
½ tsp Jaggery (Gōr)
Salt to taste
Method:
Wash the bhindi, dry it thoroughly, cut it into 1½cm pieces, cut the onions into 2cm cubes, and set them aside.
Add ajwain seeds and dry red chilli to the oil on medium-low heat; once hot, add the cumin seeds, asafoetida, bhindi, turmeric and salt, and mix well, stirring every 2 minutes. (Do not cover with a lid at all)
After 6 minutes, add the onions and continue stirring every 2 minutes until the bhindi and onions are soft, about 6-8 minutes.
Add the chopped tomatoes, chilli powder, coriander-cumin powder, garam masala, and jaggery, mix well, and cook for 2-3 minutes.
Garnish with coriander and enjoy hot with roti.
NB:
Please do not cover the bhindi with a lid; they will get sticky.
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