PREPARATION

1. Heat 1 1/2 tablespoons oil in a heavy pot, add 400 grams okra and roast for 5 - 7 minutes or till it turns light brown in color.
2. Heat 2 tablespoons oil in a another heavy pot, add 1 teaspoon cumin seeds and stir well.
3. Add 230 grams onions and fry till translucent.
4. Then, add 2 teaspoons ginger garlic paste and saute for 2 - 3 minutes.
5. Now, add 400 grams tomato and saute till it turns soft and pulpy.
6. Add 1 teaspoon salt and mix it well.
7. Add 1 teaspoon turmeric and mix it again.
8. Then, add 2 tablespoons coriander powder, 1 1/2 tablespoons red chili, 2 teaspoons garam masala, 2 tablespoons water and mix it well.
9. Now, add the roasted okra in it and mix it well.
10. Add 1 teaspoon dried fenugreek leaves and mix it again.
11. Serve hot with roti.

Mughlai Bhindi

Servings - 2 - 3

INGREDIENTS
Okra - 250 grams
Oil - 2 tablespoons
Coriander seeds - 2 tablespoons
Cumin - 2 tablespoons
Fennel seeds - 1/2 teaspoon
Red chilli flakes - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Almonds - 1 tablespoon
Oil - 2 tablespoons
Onions - 225 grams
Ginger garlic paste - 1/2 tablespoon
Tomato - 225 grams
Oil - 2 tablespoons
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Water - 250 milliliters
Garam masala - 1/2 teaspoon