Ing -
1 kg - bhindi /vendakai / lady finger /okra
1 small cup - besan / gramflour
2 big onions - finely chopped in length.
1 big tomato - finely chopped
4/5 flakes of garlic - grated
1/2 inch ginger - grated
1/2 tsp - amchur powder / dried mango powder
1 tsp - garam masala
1/2 tsp - haldi & 1 pinch for mixing in the batter
1/4 tsp - jeera
hing
red chilli powder - according to taste
Salt as per taste
Method -
First for preparing the bhindi......
Wash the bhindi & dry them with a towel
Cut them into 1/2 inch pcs
In a bowl take the besan & put in the bhindi
Sprinkle some water, salt, haldi & chilli powder & mix them, making sure that the bhindi is evenly coated with besan. You can add more besan / water if need be.
Meanwhile heat oil in a karahi & when it is very hot, put in the besan coated bhindi.
You need not pick up each bhindi & drop into the oil. But just take a handful & spread it across the oil. You can add another handful if there's enough space in the kadai.
Remove the fried bhindi onto tissue paper to soak up the extra oil
Now for the masala.........
In a separate kadai, heat a little oil.
Add jeera & hing
When they sputter, add grated ginger / garlic.
When they are done, add the onions. Saute till a pinkish-brown colour starts to appear
Add the tomato & fry
When the oil starts floating separately, add the garam masala, amchur, haldi powder, red chilli powder.
Add the salt, & while doing this remember that the bhindis are already salted so ensure you put salt, keeping this factor in mind.
When the masalas are fried properly, this will take less than half a minute add the bhindi.
Mix well & serve immediately.
If you have to serve the bhindi later on, then you can make the masala & keep the fried bhindi separately & mix in during the time of serving & heat it a bit.
Goes very well with chappatis & parathas.
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