2 Ways Bhindi

PREPARATION

1. Heat 2 teaspoons oil in a pan, add 420 grams okra and mix it well.
2. Cook for 10 - 12 minutes on medium heat or until it turns dark brown in color.
3. Remove it from heat and keep aside.
4. Take another pan, add 40 grams peanuts, 15 grams poppy seeds, 15 grams sesame seeds and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and transfer this into a blender, add 100 milliliters water and blend it into a paste. Keep aside.
6. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 7 - 8 curry leaves and stir for 1 - 2 minutes.
7. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 tablespoon ginger garlic paste, 1 tablespoon green chili and mix it well.
9. Now, add the blended paste and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
12. Then, add 250 milliliters water and mix it well.
13. Bring it to a boil.
14. Add 40 grams tamarind paste and mix it well.
15. Now, add the cooked okra in it and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 2 tablespoons coriander and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.

Masala Bhindi

Servings - 2 - 3

INGREDIENTS
Okra - 600 grams
Oil - 4 tablespoons, divided
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Ginger - 1 1/2 teaspoons
Onions - 185 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Fennel powder - 1 teaspoon
Sugar - 1 teaspoon
Black pepper - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon