I absolutely love bhindi or okra in any form, shape or manner. I don’t know what it is about this vegetable that I like so much but I am the happiest when there is bhindi made at home! Here is a simple bhindi masala recipe made with an onion, tomato, peanut base. It goes perfectly with roti and is a healthy dinner or lunch option. 

What you will need:

How to make it:

• Wash and cut the bhindi into small pieces and place it on a paper towel. Let the bhindi sit out overnight. This will ensure that the sliminess of the bhindi is gone when you cook it.
• Heat oil a wide pan. Add the bhindi and sauté till they cook, stirring occasionally. This works best in a cast iron skillet but you could use any other vessel. You might have to use more oil. Set the bhindi aside when done. 
• Now heat 1 tablespoon oil in a pan. Once hot, add the carrom seeds.
• Add the onion paste, tomato paste and dry masala powders (turmeric, red chili powder, Kashmiri chili powder, fennel powder, cumin powder). Sauté for a minute, cover and let it cook for 5 minutes, stirring occasionally.
• Add the peanut powder, salt, sugar and kasuri methi.
• Add 2 cups of water and let the whole mixture come to a boil. 
• Add the friend bhindi and mix lightly. 
• Serve with chapati or roti.