Bhindi masala

  Here is a north Indian twist to the south Indian "Vendaikai Poriyal". Bhindi Masala goes well with Chapathi.

Ingredients:

            Chopped ladies fingers (ensure they are not wet) - 3 Cups
            Onion chopped - 2 big sized.
            Tomato sliced - 3 medium sized ( do not puree the tomatoes or onion for this recipe)
            Crushed Green chillies - 2 long
            Ginger paste - 2 tbsp
            Garlic paste -  2 tbsp
            Spices:
                 Corriander powder, Turmeric powder, Chilli powder, Cumin powder, Kitchen king masala
                 Bay leaves, Cloves, aniseed ( one or two of each)
            Chopped Corriander leaves
            Cumin seeds
            Refined or Til oil 

Way to go:

•  Heat a spoon of oil in a kadai, and when hot crackle a spoonful of cumin seeds.
•  Quickly add chopped ladies fingers and turn the heat to low.
•  Add a spoon of turmeric powder and mix it well with the ladies finger. Sprinkle little salt and mix as well. Close the Kadai with a lid or a large plate. And let the ladies finger cook till soft in low flame.
• Once cooked to soft, remove them from flame and keep aside.
• Now take a fresh Kadai and heat a spoon of oil, and when hot add bay leaves, Aniseed and Cloves and saute in low medium flame. 
• Now add the ginger paste and garlic paste and saute them. 
•  Add the crushed green chillies and saute them well.
• Then add chopped onion and cook then till transparent
•  Add the spices listed in Ingredients and cook for two to three minutes.
•  Then add the sliced tomatoes and cook till they turn soft.
•   At this stage, add the cooked ladies fingers and mix well.
•   Adjust for salt, spices and turmeric at this stage if needed, and cook for extra few mts to blend them all well. Cook in low medium flame and stir as necessary to avoid it sticking to the bottom of the kadai.
• Once done, garnish with coriander leaves and serve hot with Chapathi.