PUNJABI STYLE BHINDI MASALA

Ingredients

• 1 Lb bhindi/vendakka
• 1 onion, chopped
• 2  tomatoes, chopped
• 1 tbsp each Ginger and garlic paste 
• 1 tsp coriander powder
• ½ tsp red chili powderr
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• ½ tsp amchur powder/dry mango powder
• salt as required
• 2 tbsp oil for frying the bhindi
• 1 tbsp oil for frying the onion-tomato masala
• 1 tsp kasuri methi/dry fenugreek leaves crushed (optional)

Instructions

1. Rinse the bhindi well in water.
2. Dry them on a large plate on their own or wipe with a kitchen towel.
3. Chop into 1 or 2 inch pieces.
4. Heat 2 tbsp oil in a kadai
5. Add the bhindi and saute till they are completely cooked.
6. Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
7. Add 1 tbsp oil to the same pan,add chopped onions and fry till they become translucent.
8. Add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
9. Add the chopped tomatoes and saute till the tomatoes are soft and mushy.
10. Add all the dry spice powders one by one.
11. Stir well and saute for a minute.
12. Add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
13. Cook for 2-3 minutes. stir in between.
14. Serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.