Ingredients:

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Method:

1. For the masala: Heat 1 tsp oil and lightly roast peanuts, besan/gram flour, red chilli powder, cumin and coriander powder, hing, curry leaves, dry desiccated coconut, amchoor powder, turmeric powder, sugar, chopped cashew nuts for about 5 mins.
2. Remove from flame and allow to cool a bit, then add sugar and tamarind pulp or seedless tamarind pieces and grind to a smooth paste.
3. Slit the bhindi vertically and fill in with the ground masala.
4. Deep fry the stuffed bhindi and keep aside.
5. In a another pan, heat oil, saute the onions until golden brown and add coriander leaves and salt and some red chilli powder.
6. Cook for a while and finally add the fried lady’s finger/bhindi.

Recipe courtesy of prerna