Bhindi Masala

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

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.