TOMATO BHINDI

INGREDIENTS:

Okra / Bhindi	400 gms
Tomato	2 medium - chopped
Oil	1 tbsp
Mustard seeds	½ tsp
Curry leaves	1 sprig
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp

METHOD:

• Wash the okras and pat dry the okras in a kitchen towel. Trim the both ends of okra and cut into ½ inch roundels.
• Heat ½ tbsp oil and add the chopped okra, ¼ tsp red chili powder, ½ tsp coriander powder and 1/8 tsp turmeric powder.
• Mix well and cook on low heat uncovered until the okras are roasted crisp. Stir in between to get even roasting. Remove from heat and transfer to a plate.
• Heat the remaining oil, add mustard seeds and curry leaves. As seeds splutter, add the chopped tomatoes, salt, turmeric powder, ¼ red chili powder and ½ tsp coriander powder.
• Cook until tomatoes turn mushy and oil separates from side. Add the roasted okra pieces and mix well to coat the okra in tomato gravy.
• The okra should have little crunch and not turn mushy, so mix the okra in tomato just before serving. Check for seasoning and cook for 1-2 mins. Remove from heat.
• Serve the tomato bhindi hot.