bhndi gravy

Ingredients:

250 gms (1/2 lb) Bhindi (Ladies Finger/ Okra)

3 medium Tomatoes, chopped

5-6 Cashew Nuts, toasted

1 Green Chilli, seeded and chopped

1/2 teaspoon Ginger, finely chopped

2 cloves Garlic

4 tablespoons Curd (Yogurt) (not sour)

1 large Onion, finely chopped

2 teaspoons Cumin-Coriander Powder

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

1/2 teaspoon Garam Masala Powder

1/4 teaspoon Fennel Seeds

1½ tablespoons Coriander Leaves, finely chopped

1½ tablespoons + 2 tablespoons Oil

Salt method: Coarsely crush green chilli, ginger and garlic in grinder and make a paste. Crush tomato in blender or grinder and make a smooth tomato puree. Crush cashew nuts in a grinder to make a medium coarse powder. Remove head and tail of each bhindi and cut it into 1.5-inch long pieces. Heat 1½ tablespoons oil in a pan over medium flame. Add bhindi and sprinkle some salt over it. Shallow fry bhindi until it turns dark green and shrinks considerably from its original size (approx 6-8 minutes). Turn off the flame and transfer shallow fried bhindi to a plate. Heat remaining 2 tablespoons oil in a pan. Add fennel seeds, when they begin to crackle, add finely chopped onion and sauté until it turns light brown. Add green chilli–ginger-garlic paste (prepared in step-2) and sauté for a minute. Add tomato puree (prepared in step-3) and cook until oil starts to separate from it. Add turmeric powder, red chilli powder, garam masala powder and salt; mix well. Add curd, cumin coriander powder and crushed cashew nuts and mix well. Add shallow fried bhindi and mix well. Cook it over medium flame for 2-3 minutes. Turn off the flame and transfer prepared curry to a serving bowl. Garnish bhindi masala gravy with coriander leaves and serve hot.