bhindi masala

500  grams		bhindi/okra
3  cups		medium size onion, chopped
4		medium size tomatoes,s chopped
2  tablespoons		inch ginger
8		garlics
2  teaspoons		coriander powder/dhania powder
1  teaspoon		½ tsp red chili powder/lal mirch powder
2  teaspoons		turmeric powder/haldi
2  teaspoons		punjabi garam masala powder or any good garam masala powder
1  teaspoon		amchur powder/dry mango powder
1  dash		salt as required
2  tablespoons		oil for frying the bhindi
2  tablespoons		oil for frying the onion-tomato masala

Tip: For nutritional information on all the ingredients in bhindi masala just click on each ingredient name. Then adjust the serving size for any bhindi masala ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
heat 2 tbsp oil in a kadai/wok or pan.
add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
all the oil will be used up. so add 1 tbsp oil to the same pan.
add chopped onions and fry till they become translucent.
add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
add the chopped tomatoes and saute till the tomatoes are soft and mushy.
if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
add all the dry spice powders one by one.
stir well and saute for a minute.
add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
cook for 2-3 minutes. stir in between.
serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.