PREPARATION

1. Take 250 grams okra and cut it’s side.
2. Cut it into pieces.
3. Heat 2 tablespoons oil in a pan, add 250 grams okra and roast till it turns golden brown in color.
4. Take a another pan, add 2 tablespoons coriander seeds, 2 tablespoons cumin, 1/2 teaspoon fennel seeds, 1 teaspoon red chilli flakes, 1/2 teaspoon black peppercorns, 1 tablespoon almonds and roast for 3 - 5 minutes.
5. Transfer this into a blender and blend it into a fine powder.
6. Keep aside.
7. Heat 2 tablespoons oil in a another pan, add 225 grams onions and fry till translucent.
8. Add 1/2 tablespoon ginger garlic paste and saute for a minute.
9. Then, add 225 grams tomato and saute till it turns soft and pulpy.
10. Transfer this into a blender and blend it into a smooth puree.
11. Heat 2 tablespoons oil in a another pan, add the blended tomato mixture and stir well.
12. Cook for 3 - 5 minutes.
13. Add 1/2 teaspoon turmeric and stir again.
14. Now, add 1 teaspoon salt, blended seeds mixture and mix it well.
15. Add 250 milliliters water and mix it well.
16. Then, add the roasted okra and mix it again.
17. Add 1/2 teaspoon garam masala and mix it well.
18. Cook for 5 - 7 minutes.
19. Serve hot with roti.

Shahi Bhindi

Servings - 3 - 4

INGREDIENTS
Okra - 300 grams
Salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Oil - 2 tablespoons
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 80 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1/2 teaspoon
Tomato - 180 grams
Ground cashews - 2 tablespoons
Gram flour - 2 tablespoons
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Yogurt - 120 grams
Water - 220 milliliters
Salt - 1 teaspoon
Fresh cream - 2 tablespoons
Garam masala - 1/2 teaspoon
Dry fenugreek - 1/2 teaspoon