Bhindi Masala (Spicy Okra/Ladies Finger)

Ingredients

500 gms Bhindi/Okra

2 onion, sliced

½ teaspoon turmeric powder

½ teaspoon ajwain/thymol seed

A pinch of asafetida

½ teaspoon red chili powder

½ teaspoon garam masala

½ teaspoon cumin seed powder

½ teaspoon coriander powder

½ teaspoon cumin powder

1 teaspoon coarsely grinded fennel seed

½ teaspoon amchoor (raw & dry mango) powder

Salt to taste

1 tablespoon Vegetable oil

Method

Cut all Bhindi/Okra into two lengthwise and then cut into 1” long pieces.

Heat oil in Kadhai/Wok.

Add asafetida.

Add Ajwain/thymol seeds.

Add onion and stir fry it to golden.

Add turmeric powder.

Add Okra and salt.

Mix them well with the oil.

Cover the Kadhai with a lid.

Cook it over a slow flame for 7-8 minutes.

Open the lid and stir the Okra.

Add coriander powder, garam masala, amchoor powder, red chili powder, cumin seed powder and fennel seed powder in the Okra.  Mix it well.

Now cook it over a slow flame, uncovered, for about 15 minutes or until the stickiness of Bhindi/Okra will disappear and the whole dish will become little roasted.  Keep stirring from time to time. 

Pour it in a serving dish.

Serve with parantha and any Indian curry.