Again a very simple recipe and my favorite dish.
You need:
- Bhindi (Ladyfinger) - 250 g
- One small onion - optional - cut into quarters
- Cooking oil - 4 tbsp (sorry folks - this is a high oil dish, you can use lesser oil, but then make sure to use a non-stick pan)
- Mustard seeds (rai) - 1/2 tsp
- Cumin seeds (jeera) - 1 tsp
- Asafoetida (hing) - 1 pinch
- Salt - to taste
- Red chilly powder - 1 tsp (If you want it spicy, add another 1/2 tsp)
- Coriander powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Dry mango powder (amchur) - 1/2 tsp - option (i.e. if you like your food with a slight tang)
- A pan (preferably non stick) that can be covered
How to:
- Remove the top and tail of the ladyfinger and slice into 4 pieces vertically (lengthwise)
- In the pan, heat oil. Once hot add asafoetida, cumin seeds and mustard seeds.
- When they start crackling, add the chopped ladyfinger. Mix well so that the oil coats all pieces and cook for a minute.
- Add all the spices except Amchur, cover and cook on a low flame for 15 minutes. Keep stirring well after every few minutes to avoid the masala burning or sticking to the pan
- Once the ladyfinger is cooked, add Amchur and stir well. Remove from flame, cover and keep aside.
- After 5 minutes, move the ladyfinger to the serving dish. In the cooking pan there will be some oil and masala left over. Heat the pan again, add chopped onion and cook till it is nicely translucent.
- Use as a garnish on top of the Bhindi Masala
- Serve hot with rotis
