Ingredients:
Step 1:
Stir Fry Okra
• Cooking oil: 4 tbsp
• Okra (Bhindi): 1/2 kg
Step 2:
For Masala Bhindi
• Cooking oil: 1/2 cup
• Black peppercorns (Sabut kali mirch): 6-8
• Cloves (Long): 3
• Cinnamon stick (Dar cheeni): 1/2 inch
• onions chopped (Pyaz): 4 medium
• Tomatoes chopped (Tamatar): 6-8 medium
• Ginger paste (Adrak paste): 1 tbsp
• Garlic paste (Lehsan paste): 1 tbsp
• Roasted coriander powder (Bhunna dhania powder): 1 tsp
• Red chili powder (Lal mirch powder): 1 tsp
• Turmeric powder (Haldi powder): 1/2 tsp
• Salt (Namak): 1 tsp
• Roasted cumin powder (Bhunna zeera powder): 1 tsp
• Nigella seeds (Kalonji): 1/4 tsp
• Water (Pani): 2-3 tbsp
• Stir fried okra
• Whole chilli round (Laal gol mirch): 4-5
• Dry fenugreek leaves (Qasuri methi): 1/2 tsp
• Garam masala powder: 1/2 tsp
• Green chili chopped (Hari mirch): 1
• Lemon juice: 1 tbsp
• Fresh coriander chopped (Hara dhania): 1 tbsp
Directions:
Step1
In a pan, heat oil. Add okra, fry for 5-7 minutes on high flame and set aside.
Step 2
In a wok, heat oil. Add black peppercorns, cloves, cinnamon stick and saute for 10 seconds. Add onions and fry until translucent. Add tomatoes, ginger paste, garlic paste, mix and cook for 5 minutes or until tomatoes are soft. Add roasted coriander powder, red chili powder, turmeric powder, salt, roasted cumin powder, nigella seeds, mix well and cook for 1-2 minutes.
Add water, mix, cover the lid and cook for 2-3 minutes. Now add stir fried okra, mix well, cover the lid and cook for 7-8 minutes on medium flame. Add whole chilli round, dry fenugreek leaves, garam masala powder, green chili, lemon juice, fresh coriander, mix well, cover the lid, simmer for 1-2 minutes on low flame and serve.