Name: Ajwaini Bhindi Masala recipe by Sheena Omana Narayanan at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Bhindi (Ladies Finger) - 500 gm; Onion - 1 sliced thinly; Oil as required; Tomato - 3-4 (make a puree); Carom seeds (ajwain) - 2 tbsp; HIng (asafoetida) - 1 or 2 tsp; Chilli Powder - 2 tbsp; Turmeric Powder - 1 tsp; Jaggery or Sugar - 1 tsp; Cashew - 8-9 pieces soak in water and grind to paste (Optional); Kasuri Methi - 1 tbsp Optional

Ingredients Serving: 4

Bhindi (Ladies Finger) - 500 gm
Onion - 1 sliced thinly
Oil as required
Tomato - 3-4 (make a puree)
Carom seeds (ajwain) - 2 tbsp
HIng (asafoetida) - 1 or 2 tsp
Chilli Powder - 2 tbsp
Turmeric Powder - 1 tsp
Jaggery or Sugar - 1 tsp
Cashew - 8-9 pieces soak in water and grind to paste (Optional)
Kasuri Methi - 1 tbsp Optional

Instructions

Cut Bhindi in 1 inch pieces.
Heat a non stick pan, add little oil and fry onions and bhindy until it becomes tender and little brown in color. Once cooked, remove from pan and keep aside.
In the same pan, heat oil again. Add carom seeds, allow it to splutter, add hing and fry for 1 min.
Reduce flame and add chilly powder, turmeric powder and fry for 1 min. Now add tomato puree mix well. Cover the pan with lid and allow it to cook for 6-7 mins.
Add salt, jaggery and mix well, add cashew paste and give a nice mix.
Add little water, mix well and cover with lid once again and allow to cook for 5 mins.
Crush some kasuri methi and add in the Bhindi. Cover with lid immediately and switch off the heat.
Serve hot with paratha or rice.

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