Bendhi Masala

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 to 6 servings

Ingredients

500 gms ladies finger (bhindi)
2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
4 curry leaves (kadi patta)
1 cup chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1/4 cup tomato puree
salt to taste
1 1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp freshly ground black pepper powder
oil for deep frying

Method

Cut the ladies finger in criss cross lenthwise.Heat the oil in a kadhai and deep fry the bhindi till crisp.Keep aside.Heat the oil in another pan and add the mustard seeds, urad dal.When the seeds crackle, add the curry leaves, onions and ginger-garlic paste, mix well and saute till the onions turn translucent.Add the tomato puree, salt, chilli powder, coriander powder, pepper and turmeric powder, mix well and cook for 5-7 minutes on slow flame.Add the fried ladies finger and simmer for a minute.Serve hot.