Ingredients:

• 2 – large Onions
• 175 g – Ghee
• 4 Cloves – Garlic
• Pinch of black pepper
• 2 tsp – ground coriander
• 1/2 tsp – Turmeric
• 450 g – fresh Bhindi
• 100 g – canned Tomatoes
• 1 tsp – fresh mint, chopped
• 1/2 tsp – Garam Masala
• Fresh Mint to garnish (optional)
• Salt to taste

Method:

1. Slice one onion and fry in the ghee in a heavy-based pan.
2. Blend the remaining onions and the garlic in a blender with the black pepper,salt,tumeric and coriander.
3. Add this mixture to the onions and cook on a medium heat for 5 minutes.
4. Meanwhile, prepare the bhindi. Chop off the top and tail of each ladies finger. Cut them into about 1 cm piece.
5. Add the bindi to the spices. Stir carefully, so that they are not crushed or mashed. Cover the pan with the lid and cook over a very low heat for about 20 minutes.
6. Add the tomatoes, the mint and the garam masala.
7. The bhindi will be quite soft by now so it is even more important to be careful when stirring in these ingredients. Simmer for 5-9 minutes.
8. Serve garnish with fresh mint if you like.

Recipe courtesy of Sify Bawarchi