4 tablespoon oil
500 grams bhindi / okra, chopped in one inch pieces
2 medium sized onion, one thinly sliced, one chopped and divided into one inch petals
1 tomato chopped, sizes matching to that of bhindi, keep the thickness on higher side, remove some pulp
3 table spoon hung curd
1 tea spoon cumin seeds / jeera
1 tea spoon mustard seeds, rai
A pinch asafoetida
1/2 tea spoon garam masala powder
2 green chili, slit
4-5 cloves of garlic, roughly chopped
1/4 teaspoon turmeric / haldi
1 teaspoon red chilli powder
1/2 tea spoon amchur, dry mango powder
Salt as per taste
1. Heat 2 table spoon oil in a kadai, add bhindi and saute bhindi on medium high heat till it gets cooked from all the sides (the skin gets slight blackish marks).
2. In the same kadai add 1 table spoon oil and crackle 1 tea spoon cumin seeds, 1 tea spoon mustard seeds.
3. Add dried red chilies and mix well.
4. Add 2 slit green chilies, roughly chopped garlic and saute for a minute on low-medium flame.
5. Add thinly sliced onion and saute for 2-3 minutes or till onions turns golden brown.
6. Lower the flame and add 1/2 tea spoon turmeric, 1 tea spoon chili powder, 1/2 tea spoon aamchur and salt to taste.
7. On low flame, add tomatoes and a little water so that the masala doesn’t get burnt and coats well with the tomatoes. Cook covered on low-medium heat till tomato becomes pulpy.
8. Lower the heat and add hung curd.
9. Mix well till oil leaves the masala.
10. Add onion petals and mix well.
11. Now add in the fried bhindi and mix well. I have removed few tomato pieces so that I can use them in garnish while taking photograph 🙂
12. Cover and simmer for 5 minutes or till bhindi absorbs masala.
13. Add 1/2 tea spoon garam masala and mix well.
14. Serve bhindi do pyaza with roti, phulka or parathas.