Bhindi Bhaji

Bhindi is also called "Okra".

I always used to make Bhindi using only onions and some lime or amchur. But when i had this one at Shail's place for the first time, i liked it so much that now i make it this way only most of the time.

Following points should be kept in mind while dealing with Okra:

1. Wash it throughly and dry it with clean cloth. Do not wash it after cutting or cut immediately after washing because in either case it would become sticky(lacy type).
2. While Cooking Okra/Bhindi do not cover the pan because the moisture will make it sticky and lacy.

Ingredients

• 1 lbs Bhindi
• 1 large Onion chopped
• 3 large Tomatoes chopped
• 1 tsp garlic paste
• 1/2 tsp cumin seeds
• 1 tsp coriander powder
• 1/4 tsp mustard seeds
• 1/4 tsp chili powder
• 2 tsp oil
• fresh cilantro for garnishing

Method
1. Wash Bhindi and cut the top and bottom of it.

2. There are 2 choices : let it be as is or cut in small circular slices of about 1/2 inch.

3. Heat oil in a pan and add garlic.

4. When garlic starts giving aroma, add onion and cook until it becomes translucent.

5. Now add cumin seeds, coriander powder, mustard seeds and chili powder.

6. Also add tomatoes. Cook on medium flame until tomatoes start to soften.(If using puree,
cook for 2-3 minutes so that onion and tomatoes are mixed together).

7. Finally add Bhindi. Cook on low or medium flame until it starts turning soft.

8. Garnish with fresh cilantro.

Serve hot with Fresh Roti or Naan.