• 1 kg bhindi (okra/ladyfingers) rinsed
• 1 big onion finely sliced
• 2-3 tomatoes pureed
• 2 tsp tamarind pulp
• 2 tbsp ginger-garlic paste
• 1 tsp cumin and mustard seeds
• 1/2 tsp red chilli powder
• 3 green chillies chopped
• 2-3 whole black peppercorns
• Salt to taste
• Oil for cooking

Wash the bhindi and pat dry with clean kitchen napkin.
Cut each into two halves stir fry in little oil. Keep them aside.
Heat 1/2 tsp of oil in a pan with a thick bottom.Saute the cumin and mustard seeds until starts spluttering.

Add sliced onions, green chillies and ginger garlic paste.

Fry till the onions turns to golden brown.Add the pureed tomato and mix well.

Cook till the masala is brown.Remove from the flame and allow to cool.

Blend the prepared masala by adding little water to make a paste and keep aside.

Heat 1 tbsp of oil in a wok and saute the peppercorns.
Now add the onion tomato paste along with tamarind pulp, mix well.

Add all the spices and salt and cook the gravy on low flame.
Mix the stir fried bhindi into the gravy and cook until the bhindi is done.Serve hot with Indian roti.

by Pak101.com (few years ago!) / 1887 views