Bhindi Masala

Ingredients

• • Ladies finger - ½ kg
• • Green chillies - 3
• • Red chilly powder - 1 ½ teaspoons
• • Salt - as required
• • Dhania powder - 2 teaspoons
• • Jeera powder - ½ teaspoon
• • Sugar - 1 teaspoon
• • Tomato - 1
• • Curd (fresh, thick) - 2 cups
• • Garam masala powder - ½ teaspoon
• • Cashew nuts - 15
• • Onions - 4
• • Poppy seeds - 1 tablespoon
• • Oil (for deep-frying) - as required

Method

• 1. Cut ladies finger into 1 ½ inch length pieces.
• 2. Deep fry in hot oil till light brown. (Do not over fry since it may become crisp).
• 3. Dice onions and tomatoes into 1 inch pieces.
• 4. Slit green chillies vertically.
• 5. Dry roast poppy and cashew nuts separately.
• 6. Fry onions till transparent in little oil.
• 7. Grind these onions with roasted Ingredients: to smooth paste.
• 8. Heat oil in fry in pan, tamper aniseeds or cumin seeds with little fenugreek seeds.
• 9. Put slit chillies and ground masala.
• 10. Stir constantly in medium flame till golden brown in colour.
• 11. Add sugar, salt, chilly powder, dhania, jeera powder and continue frying till oil separates.
• 12. To this mix strained and whipped curds and continue frying till oil floats on top.
• 13. Add cut tomatoes and ladies finger.
• 14. Allow it to boil for a few minutes.
• 15. Serve hot.