Punjabi Bhindi Masala

Ingredients

200 gms bhindi/okra

1 large onion chopped

1 large tomato chopped

2 chopped green chillies

1 tblsp oil

1 tsp jeera/cumin seeds

1/2 tsp ginger garlic paste

1 tsp red chilli paste

1 tsp daniya pdr

1/2 tsp jeera pdr

1/2 tsp turmeric pdr

1 tblsp crushed Kasuri methi

1 tsp pumnjsbi chole masala

Salt to taste

Chopped coriander leaves

Procedure

• Wash and pat dry bhindi, cut the ends and cut into 1-inch pieces

• Heat little oil in a pan, saute bhindi pieces with a little salt until golden brown and soft, keep aside

• In the same pan heat remaining oil, add jeera and allow to splutter

• Add onion chopped, green chillies, ginger garlic paste and saute until onion becomes soft and light brown

• Now add red chilli powder, daniya- jeera powder, Kasuri methi and mix well

• Add tomato, salt and cook covered until tomato gets mashed

• Add roasted bhindi and mix well, cover and cook for10 mins on medium flame or the bhindi is cooked well

• Add Punjabi chole masala, chopped coriander leaves and mix

• Turn off the flame and serve hot with roti

• For palak phulka, just add a little palak puree while kneading the norma phulka dough