Restaurant style Masala Bhindi

Ingredients:

• Water ¼ cup
• Lal mirch powder (Red chilli powder) 2 tsp
• Haldi powder (Turmeric powder) ½ tsp
• Garam masala powder 1 tsp
• Cooking oil 3 tbs
• Pyaz (Onion) sliced 2 medium
• Bhindi (Okra) ½ kg
• Hari mirch (Green chilies) slit 3
• Cooking oil 1/3 cup
• Pyaz (Onion) chopped 1 large
• Zeera (Cumin seeds) 1 tbs
• Hari mirch (Green chillies) chopped 3-4
• Adrak Lehsan (Ginger garlic) crushed ½ tbs
• Tamatar (Tomatoes) chopped 2
• Sabut dhania (Coriander seeds) roasted & crushed 1 & ½ tbs
• Dahi (Yogurt) whisked ½ cup
• Namak (Salt) 1 tsp or to taste
• Water ¼ cup or as required
• Hara dhania (Fresh coriander) chopped 2 tbs
• Lemon juice 1 & ½ tbs
• Hara dhania (Fresh coriander) chopped
• Hari mirch (Green chilli) sliced

Directions:

In a bowl add water, red chilli powder, turmeric powder, garam masala powder, mix well and set aside.

In a wok heat oil, add onion, okra, green chilies, mix well and fry them for 5-6 minutes on high flame or until golden brown. Takeout and set aside.

In the same wok add oil, onion, fry until translucent.

Add cumin seeds and mix well.

Add green chilli, ginger garlic chopped and mix well.

Add tomatoes, mix well and cook for 2-3 minutes.

Add coriander seeds and mix well.

Add prepared spice mix, mix well, cover and cook for 3-4 minutes until tomatoes are soft.

Add yogurt and mix well.

Add salt and mix well.

Add water, mix well and bring it to boil.

Add fresh coriander and mix well.

Add fried okra & onion, mix well, cover & cook for 8-10 minutes on medium flame.

Add lemon juice, mix well and simmer for 2 minutes & serve.