INGREDIENTS:
*Bhindi (cleaned and chopped into 1” pieces)- 250 gms
*Onions-1 {large, finely chopped}
*Tomatoes-2 {medium sized, finely chopped}
*Cooking oil- 1 tbsp
*Mustard seeds- ¼ tsp
*Curry leaves-1 sprig
*Red chilli powder- ¼ tsp
*Salt- to taste
*Turmeric powder- ¼ tsp
*Coriander leaves (finely chopped)
*Sambar powder- 1 tsp
*Chopped garlic- 1 tbsp
*Asafoetida- a generous pinch
PROCEDURE:
*Heat a pressure pan on medium flame, add oil to it.
*Add mustard seeds and let it splutter.
*Add curry leaves, chopped garlic and allow it to slightly brown.
*Now add onions and saute till translucent.
*Now add chopped tomatoes and saute till it gets mushy.
*Now add bhindi and salt. Mix well.
*Now add red chilli powder and give it a good stir.
*Add sambar powder, turmeric powder and hing.
*Taste and check for seasoning.
*Cook it on high flame for 10 mins.
*Allow the pressure to release naturally and check if the bhindi is done.
*If there is any extra liquid present, evaporate it.
*Garnish with coriander leaves.
*Serve hot with hot rice and dal. An accompaniment of ghee and pickle
would just be perfect.
