Serving for - 2 Ingredients Bhindi - 1/2 lb (Wash the bhindi and wrap it in a cotton towel to make it dry, chop them lengthw...
Serving for - 2
Bhindi - 1/2 lb (Wash the bhindi and wrap it in a cotton towel to make it dry, chop them lengthwise in a small pieces)
Onion (medium sized) - 1 (finely chopped)
Tomato (small sized) - 1 (chopped in cubes)
Cloves of garlic - 3-4 (minced)
Red Chili powder - 1 tsp
Coriander powder - 1/ 2 tsp
Cumin powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Goda masala - 1/2 tsp (You can substitute this with garam masala)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5-6
Roasted peanuts powder - 2 tbsp
Pinch of asafoetida
Oil - 3 tbsp
Salt to taste
Cilantro for garnishing
- Heat 1 tbsp oil in a pan add bhindi in it. Saute the bhindi till it gets slight brown color. It will take around 6-8 minutes. Keep this aside and heat 2 tbsp oil in a same pan. Add mustard seeds, cumin seeds, pinch of asafoetida, and curry leaves. Let them crackle. Add chopped onion and saute till onion becomes translucent. Add minced garlic and saute for few seconds. Add tomato cubes and saute till it gets mashed up with onion. Add red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder, goda masala (or you can use garam masala) and salt to taste. Saute till oil starts to separate from spices.
- Add roasted bhindi and mix well. Cover the pan and let it cook for 5 minutes. Stir in between. Add peanuts powder and chopped cilantro. Cook for 2 minutes and serve hot with roti.