Ingredients:

• 15 – 20 – lady’s finger (bhindi)
• 3 – Carrots (gajar)
• 2 – Onions
• 4 – Green chillies
• 2 inch – Ginger
• Black pepper
• 5 – dry Red Chillies
• 2 tbsps – Dhania seeds
• 2 tbsps – sesame
• 1 tsp – cumin
• Curry leaves
• 1/2 tsp – Tamarind paste
• Salt
• Oil
• Butter

Method:

1. Cut the lady’s fingers into small pieces and saute it in about 2 tbsp of oil, adding salt and black pepper to taste.
2. Saute till the lady’s fingers are not sticky. Keep it aside.
3. Roast dhania seeds, sesame seeds, cumin, salt, and dry red chillies and grind with some oil to get a smooth and thick paste.
4. Next, grind the onions and ginger. Keep aside.
5. Cut the carrots lengthwise and apply the chilli masala paste. Saute in about 2 tbsp of butter, with some salt to taste.
6. In a non-stick kadai, add 4-5 tbsp of oil and add the wet onion paste along with slit green chillies and saute until the chillies get a yellow hue.
7. Add the tamarind paste and 1/2 cup water, and continue cooking.
8. When this starts boiling, add the sauteed carrots and the lady’s fingers. Adjust salt to taste.
9. Garnish with curry leaves and serve.

Recipe courtesy of Kamini Goyal