Ingredients:

• 1 kg – red and sour Tomatoes
• 6 to 8 – okra/bhindis
• 2 to 3 – Green chillies
• 3 to 4 tbsp – Jaggery
• 2 tbsp – besan
• 1/2 tsp – Turmeric powder
• A few Curry leaves
• Salt to taste
• Water, if required
• For tempering:
• 1.5 tbsp – oil
• 1.5 tsp – Mustard Seeds
• A pinch – Hing

Method:

1. Boil the tomatoes in pressure cooker for two whistles.
2. Cool them, puree and sieve to remove the seed and skin if any.
3. Heat oil, add mustard seeds and hing and let it temper.
4. Add besan and fry till golden brown on medium flame.
5. Now add tomato puree by stirring continuously to avoid lumps. Add water if required to make it as curry consistency.
6. Add all the seasoning and washed and cleaned okra/bindi allow to boil on high flame for one boil.
7. After that keep it on low flame and let the bhindi become soft for about 10-15 mins. Don’t stir much as bhindi might break.
8. Serve hot with white rice.

Recipe courtesy of Pinky