Ingredients:

• 1/2 kg – bhendi/okra
• 2 – medium-sized onions, sliced
• 1 – tomato, sliced
• 1 tsp – ginger-garlic paste
• 1/2 tsp – dhania-jeera powder
• 1/2 tsp – Jeera
• 2 tsp – chilli powder
• salt to taste
• chopped Coriander leaves for garnishing
• For grinding: 4 – peppercorns
• 2 – Cloves
• 1 – 1″ Cinnamon stick

Method:

1. Snip the tail and head and deep-fry the bhendis in oil (Make sure they don’t lose their green colour).
2. Drain the fried bhendis on a paper and keep aside.
3. Heat 2 tbsp of oil in a kadhai.
4. Add jeera, then ginger-garlic paste and onions.
5. Fry until the onions are cooked, then add the tomatoes and the dry masala (of peppercorns, cloves and cinnamon) along with the dhania-jeera powder and chilli powder.
6. Keep frying until the tomatoes are cooked.
7. Add the fried bhendis and salt to taste.
8. Garnish with coriander leaves.
9. Serve with hot parantha or rice.

Recipe courtesy of Maithili