Bhindi Kali Mirch

 A slightest twist to the bhidi curry and you get the best taste and flavor. That is Bhindi Kali Mirch.

Recipe:

                  Bhindi - 0.5 Kg, sliced into one inch slices     
                  Turmeric Powder
                  One large sized onions very finely sliced
                  Two green chillies finely minced
                   Garlic pods - Two peeled and crushed. 
                  Black pepper powder
                  Three spoons of refined oil
                  Salt as required

Way to go:                

•    Heat a kadai with three spoons of oil and heat in medium low heat. 
•    When oil is hot, add cumin seeds and crackle. And add the minced green chillies, saute for two seconds. Add the crushed garlic and saute them till their rawness is removed.
•    Now add the chopped onions and saute until they are transparent
•    Now add the sliced Bhindis, mix and toss them well. Add the required salt to taste, and about half a spoon of turmeric powder. 
•    Now add half a spoon of black pepper powder. 
•    Mix them well, reduce the flame to medium low heat. Do not cover the Kadai as sometime moisture stocks up and bhindi gets sticky. 
•   Cook until Bhindi is soft, and spices are blended well. Adjust black pepper powder and salt as required to adjust the taste on need basis. 
• Do give a toss after every two minutes to ensure bhindis at the bottom are not burnt.