Preparation Time 15 minutes

Cooking time 15 minutes

Total time 30 minutes

Serve 4 people

Type of recipe: Curry subzi

Name of author: Asmi Kadam

Ingredients:

• 250 gm Lady Finger ( Bhendi)
• 2 chopped Onions
• 1 chopped Tomatoes
• 5 to 6 chopped Garlic
• 1 tablespoons Ginger Garlic paste
• 1 teaspoon Cumin seeds
• Curry Leaves
• 2 tablespoons thick Curd
• 1 teaspoon Red Chili powder
• ½ teaspoon Turmeric
• 1 teaspoon Cumin Coriander powder
• 1 teaspoon Garam Masala powder
• 1 tablespoons kasuri Methi
• Salt
• Oil

Method:

Wash the bhendi. Clean and wipe with the cloth. Remove their tops. Cut the bhendi in to four pieces (two vertically and two horizontally). Pour 1 teaspoon of oil in preheated kadai. Add bhendi into the oil and fry till half cook. Sprinkle some salt on it.

Once bhendi cook, remove from the kadai.

Now in a same kadai, pour two tablespoons of oil. Add cumin seeds, asafodieda, chopped garlic and curry leaves.  Once garlic changed the colour, add chopped onions. Saute well. Cook the onions till change the colour. Then add Ginger garlic paste. Mix well.

Then add chopped tomatoes. Cook the tomatoes till mushy. Once oil get separated. Add red chili powder, turmeric, cumin coriander powder and garam masala powder. Mix well. Then add whisk curd. Mix it again.

Then add salt and kasuri methi.

Now add cooked bhendi into the masala. Mix it well. Keep a lid and allow to cook for 5 minutes. Garnish with chopped coriander. Switch off the flame.

Serve bhendi masala with phulka.

Enjoy.

Thank you.

Have a wonderful day.