Ingredients:
• 1/2 kg -small tender okras
• 1 – medium Onion
• 1 – large Tomato
• 1 tsp – Turmeric powder
• 1 tsp – kasoori Methi
• Ginger- Garlic paste – 1 tbsp
• Red Chilli powder -1/2 tsp
• 1 tsp – coriander
• 1 tsp -pav bhaji masala
• Salt to taste
• 6 – fresh Curry leaves
• 1 tbsp – Butter for frying
• 1/2 cup – fresh Cream
• Cumin – 1/2 tsp
• Fresh coriander – a few sprigs
• Grated Ginger for garnishing.
Method:
- Slice the onion and keep aside.
- Fry a little cumin seeds in butter and saute the onions till soft.
- Add the ginger-garlic paste and fry till the raw smell goes.
- Chop the tomatoes into small pieces and add it to the onion.
- Fry on a low flame till the tomatoes become mushy.
- Add turmeric, chilli, coriander, cumin powders and kasoori methi and allow it to cook till all the masalas blend well.
- Also add the curry leaves at this stage.
- Add the okras (cut into 1 inch pieces) into the mixture and saute it well.
- Add salt as per taste and pav bhaji masala, and dum cook on medium flame till the okras are soft and done.
- Once completely done, pour the fresh cream and cook it for approx 2 mins.
- Lastly garnish the malai bhindi with fresh coriander and grated ginger and serve.
Recipe courtesy of Sangeeta