how to make Bhindi Masala

Ingredients

350 grams of bhindi / okra / lady finger
1 ginger, thindly sliced
2 green chillies
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 tsp coriander powder
¼ or ½ tsp red chili powder
¼ tsp garam masala powder
¼ tsp amchur powder/dry mango powder
salt as required
3 tbsp oil for frying the bhindi
2 tbsp oil for frying the onion-tomato masala

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) remove the base and stalk while chopping the bhindi.
4) chop into 1 or 2 inch pieces.
5) heat 2 tbsp oil in a kadai/wok or pan.
6) add the bhindi and saute till they are completely cooked with 1 tsp salt.
7) you will have to keep an eye on them and stir in between many times. 

 taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
9) all the oil will be used up. so add 1 tbsp oil to the same pan.
10) add chopped onions and fry till they become translucent.
11) add the ginger and saute for ½ a minute or till the raw aroma of the ginger disappears.
12) add the chopped tomatoes and saute till the tomatoes are soft and mushy.
13) if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
14) all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
15) add all the dry spice powders one by one.
16) stir well and saute for a minute.
17) add the sauted bhindi.
18) cook for 2-3 minutes. stir in between.
19) serve the bhindi masala hot or warm garnished with some ginger strips and accompanied with chapatis, rotis or naan.

Notes
cook the bhindi in an open pan, this will retain the original green colour of the bhindi