
Ingredients:
• 500 gm – Baby Okra (Bhindi)
• 2 tsp – Ginger-Garlic Paste
• 1 – Ripe Tomato
• 1 – Big Onion
• 2 tbsp – Tomato Ketchup
• 1 tsp – Kasoori Methi
• 2 tsp – Pomegranate (Anaardana) Powder
• 1 tsp – Red Chilli powder
• 1 tsp – Roasted Cumin Powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 1 cup – Hot Water
• 2 tsp – Cooking Oil
• Salt to taste
Method:
- Wash and pat dry baby okra with a kitchen towel. Trim from top and bottom.
- Roughly cut tomato and onion into cubes and make a smooth paste.
- Heat oil in a deep pan and add ginger-garlic paste.
- Mix tomato-onion paste along with hot water into it and cook for around 2 minutes.
- Add baby okra, salt and turmeric powder. Mix everything well and cover with a lid.
- Cook for 12-15 minutes till okra is soft and tender.
- Add rest of the spices with tomato ketchup and stir well. Cook for 2 more minutes.
- Transfer to a serving bowl and garnish with coriander leaves.
- Serve with any sort of paratha or naan.
- Recipe courtesy: My Own Food Court