Recipe is "Kadai bhindi" (vendakkai masala) Ingredients 500 grams okra washed and dried on a clean cloth, then chopped into small pieces Three tomatoes chopped Two onions sliced Two capsicums chopped 1 tablespoin ginger garlic paste A pinch asafoetida Spice powders: 1 tbsp coriander powder 2 tsp aamchoor or dry mango powder 1.5 tsp red chilli powder 1 green chilli chopped 2 tbspKasoori methi slightly roasted and crushed Salt to taste 2 tbsp Mint leaves washed and chopped Coriander leaves to garnish Tempering 1 tsp mustard seeds 1 tsp cumin seeds 1/4 tsp saunf or fennel seeds 1/4 tsp black onion seeds or kalonji(optional) 1 tsp coriander seeds crushed coarsely in mortar pestle Method Heat oil in a pan. Add the okra. Saute well until it is cooked. Transfer to a plate. Again heat oil in a pan. Add the spices given under tempering above. Add asafoetida. Add onions. Saute until they change colour. Add ginger garlic paste. Saute for a minute. Add green chilli. Add tomatoes. Add all the spice powders given above. Add salt. Cook until tomatoes are mushy. Add mint leaves. Add the sauteed okra. Mix well and cook for a couple of minutes without covering the pan. Add the chopped capsicums. Saute for three minutes. Garnish with coriander leaves. Serve hot with rotis or dal chawal. You can also view this in media by clicking Kadai bhindi | Indusladies
