Ingredients:

• 1/2 kg – Bhindi
• 1 – onion, finely chopped
• A pinch of panch phoran
• 1/2 tsp – Turmeric powder
• 4 tbsp – Mustard oil
• For the masala:
• 2 tbsp – yellow whole mustard (sarson)
• 1/4 tsp – Cumin seeds
• 15 to 20 – peppercorns
• 3 to 4 – red chillies, dried
• 1 – tomato, medium sized

Method:

1. Grind together the ingredients of the masala.
2. Cut each bhindi into three parts and slit each part a bit.
3. Heat the mustard oil to smoking point.
4. Add the panch phoron and let it crackle.
5. Mix in the onions and saute till they are browned.
6. Add the bhindis and saute well.
7. Mix in the ground masala paste, add turmeric powder and salt and stir well.
8. Add 300 ml. water and cook on low heat till bhindis are cooked and blend with the mixture.
9. Transfer it into a serving bowl, garnish with slit tomatoes and red chillies and serve hot with chapatti or rice.