Bhindi masala

• Bhindi/Okra - 300g
• Onion - 3 small
• Tomato - 4 small
• Tomato puree - 1 tsp
• Green Chilli - 1-2 (optional)
• Garlic - 1 large clove
• Ginger-garlic paste - 1½ tsp
• Chopped coriander leaves - 1 tblsp
• Oil - 3-4 tblsp + 2 tsp for the end
• Salt - to taste
• Water - as required

Spice powders

• Turmeric powder - 1/4 tsp
• Chilli powder - 1½ tsp for medium spicy or 3 tsp for extra spicy
• Garam masala - 1/4 tsp
• Coriander powder - 1 tsp
• Cumin (jeera) powder - 1/4 tsp

1. Wash the vegetable, wipe it off with clean kitchen towel and cut each into 2-3 pieces.
2. Heat oil in a pan on a medium heat.
3. Add the vegetable and stirfry for about 3-4 minutes.
4. Remove the vegetable with the slotted spoon and leave it aside.
5. Add garlic and onion. Fry them for about 4-5 minutes.
6. Add ginger-garlic paste and fry for a minute.
7. Add tomatoes, chilli, turmeric powder, chilli powder, cumin powder, garam masala, coriander powder and salt; Stir for about 3-4 minutes.
8. Add the Bhindi/Okra and tomato puree; fry for about 3-4 minutes.
9. Add about 100ml of water and 2 tsp of oil;
10. Once the masala starts to boil, reduce the heat to low, cover and let it cook for about 7-8 minutes or until the vegetable is cooked well.
11. Garnish with coriander leaves.

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