Ingredients:

• 1/2 kg – Bhindi
• 250g – Tomatoes
• 150g – Capsicum
• 2 – Onions (large)
• 1/2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 150g – refined oil
• salt to taste

Method:

1. Select okras of a uniform, medium size; wash and dry well. Top and tail and keep aside.
2. Coarsely chop onions, capsicum, and tomatoes.
3. In a kadhai, heat the oil and deep-fry the okras, a handful at a time, till they are partly cooked. Drain and keep aside.
4. Reduce the quantity of oil in the kadhai to half.
5. Saute the chopped onions till they turn a golden pink colour.
6. Then add tomatoes and capsicum and saute for 5 minutes.
7. Add the fried okras, salt, chilli powder, and turmeric powder and blend well.
8. Put the lid on the kadhai, seal with wheat dough, and place some hot charcoal on top.
9. Put the kadhai on a very low flame or slow charcoal fire and cook for 15 minutes.
10. When done, turn out into a serving dish and serve hot with chapatis.

Recipe courtesy of Aradhna Aksar