Punjabi Bhindi Masala

Ingredients

• 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

1. 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.
2. 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.
3. Add ginger garlic paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix.
4. Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
5. 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.
6. Remove onto a serving bowl and garnish with coriander leaves.
7. Serve warm with rice or rotis.