Bhindi Do Pyaaza

For masala add all ingredients in chilli cutter and crush it coarsely and keep aside.

Keep ready crushed masala, chopped bhindi, onion and tomato diced and curd.

Now take a kadai add 1 cup of oil and keep on flame.

When oil is enough hot add bhindi for fry in two batches.

When bhindi is little fry add pinch of salt to make bhindi more crispy.

When it become crispy take out in dish then make another batch.

Now you have excess oil in kadai for tadka.

Add mustard seeds, cumin and ajwain then add hing in it.

Add turmeric powder and crushed masala in kadai.

Now saute for 5 to 7 minute or it leaves oil in kadai.

Now add tomato and onion dices and mix it for 2 minute.

Then add curd and keep mixing without leaving.

Add garam masala, red chilli powder, dhaniya jeera powder and salt to taste.

Mix it and lid for 5 minute.

After 5 minute thick gravy or masala is ready for sabji.

Now add fried bhindi and mix well.

Add some sesame seeds and chopped coriander leaves and mix it.

Leave it for next 5 to 7 minute.

Now your restaurant style bhindi do pyaza is ready to serve.

Enjoy this with roti or paratha.