I love bhindi !! Though I have cooked this recipe many times, I realised I had never put it on the blog. So her goes.


Method

1. Wash and dry 1/2 kg okra and pat dry with a kitchen towel. Trim the ends and cut them into 1 inch pieces and keep aside.
2. Wash and pat dry 2 medium sized potatoes, peel off the skin and again cut into cube sized pieces.
3.  Heat 1 tbsp oil in a pan and saute the okras and the potatoes till almost cooked. Add some salt while sauteing.Stir occasionally to ensure it doesn't stick to the pan. Remove the okra and the potatoes and keep aside
4. In the same pan, add 1 tsp cumin seeds and a pinch of asafoetida. Add some grated ginger and fry for a minute. Now add 2 onions chopped into thin longish slices and sweat them till they are nice and pink. Add a pinch of salt while doing this. Now add 1 tsp till seeds. Add 1 tsp chilli powder, pinch of haldi, 1 tsp coriander powder, 1 tsp amchur powder and 1 tsp garam masala and mix well and fry for 2 mins. Now add the okra and potatoes. I also threw in 1 onion chopped into  4 pieces with the florets separated. Now mix well, cover partially and allow to cook for 10 mins on a slow flame.
5. Adjust the salt and serve with chapatis. 

As you must know by now, Bhindi(Okra or ladies finger) is one of my favorite vegetable. Felt like cooking okra with dahi. Searched online and found this easy recipe on Tarla Dalal's site. This dish was really easy to cook and the total time is just around 45 mins along with chopping time. Whats best is that the dish is spicy yet not very hot.


Method

1.Wash, wipe dry and cut around 30 pieces of okra into 1 cm pieces. Cut them diagonally
2. Heat 1 tbsp of oil in a pan and sauté the ladies finger in it for 5 mins till almost cooked. Add a pinch of salt to the okra. Keep this aside.
3. In the same pan,heat 2 tsp oil and add 2 tsp fennel seeds(saunf) and saute for a minute. Add 1/2 tsp of fenugreek seeds (methi seeds) and saute. Now add 1 tsp mustard seeds and a pinch of asafoetida(hing) to it and saute til the mustard seeds crackle. Take care to see that the masala doesn't get scorched.
4. Add 1 inch of  ginger finely chopped to the pan and saute. Now add 1 big tomato finely chopped. Saute till the tomatoes are well cooked. Add 1 tsp of sugar to balance the taste.
5. As the tomato is cooking, whisk together 3 tbsp curds, 1/2 tsp turmeric powder, 1tsp chilli powder, 2 tsp coriander powder and salt and mix well. Add this mixture to the pan when the tomato is cooked and cook for 2-3 mins. Add the okra that was kept aside and mix well and cook for 5 mins.
Serve hot with chapatis.