Bhindi Masala

This is a simple and everyday way we cook Bhindi. Though it is full of spices like all rajasthani dishes.

You need:
Bhindi (ladyfinger) - 250 g
Onion - 1 medium - cut in cubes
Green chilly - 1 - sliced vertically
red chilly powder - 1 tsp
dhania (coriander) powder - 1 1/2 tbsp
turmeric powder - 1 tsp
cumin seeds - 1 tsp
salt - to taste
oil - 3 tbsp (sorry ppl, no oil no taste)

How to:
Put 2 cuts in each bhindi vertically to split it in 4 parts. Don't cut all the way down and let the parts stick together. By the way, make sure you have washed the bhindi and chopped off the heads and tails before you start making these cuts. If you wash it after chopping you have a big gooey mess to deal with.

So then, heat oil and temper the cumin seeds. Add the bhindi and green chilly and stir fry a bit till it changes color. Add all the spices and stir well. Take a steel plate that has raised edges and use it to cover the bhindi pan. Put a thin layer of water on this plate. Make sure no water goes in to the cooking bhindi. Cook on low flame for 5-7 minutes. Keep stirring in between. When the oil starts to leave the sides it is done.

Remove the bhindi from the pan and saute the onion in the same masala. Add on top of the cooked bhindi. If you like a slightly tangy taste add some dry mango powder (amchur) or a few drops of lemon juice to the dish.