A simple Okra curry with a gravy like texture works well as an excellent accompaniment for phulkas.
There are so many Bhindi masala recipes , but I follow a simple one with not too much fuss, reason being am no good in memorizing recipes unless they are the most fanciful ones.I really cannot bother with recipes that call for along list and then cooking doesnt become so enjoyable, well each to his own I guess.!!
1/2 kg Ladyfingers (bhindi)
1 large tomato finely chopped
4 tablespoons oil
1/2 teaspoon Cumin seeds
1/2 tsp mustard seeds
2 large onions sliced thin.
3-4 green chillis , slit or chopped
1 teaspoon red chilli powder
1 tablespoon Dhaniya powder/ Coriander powder
Pinch of Turmeric powder
Salt to taste
2 teaspoons mango powder/Aamchoor powder
Wash and dry the okras well with a cloth. Trim both the ends and cut into two inch long pieces.
Slit the pieces horizontally. But the pieces should remain whole.
Heat the oil in a broad pan and first add the mustard seeds, after they pop, add cumin seeds.
When they brown and become aromatic, , add the onions and saute till light golden. Add the chopped tomatoes, Let the onions and tomato cook till they get mushy,
Add the green chillies and saute for half a minute.
Add the bhindi and sprinkle the red chilli, coriander and turmeric powders.
Mix well. Cook covered over low heat stirring occasionally.
Add the salt and amchur.
When the bhindi is almost cooked, increase the heat and cook for two minutes.
By now the okra swill be done , garnish with chopped cilantro.