PREPARATION

1. Take a pan, add 1 tablespoon coriander seeds, 2 teaspoons fennel seeds, 1 teaspoon cumin seeds, 3 dry red chili, 2 tablespoons dry mango powder, 2 tablespoons gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and roast for 3 - 5 minutes on medium heat.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder and keep aside.
4. In a mixing bowl, add 375 grams okra, blended masala, 1 tablespoon mustard oil and mix it well.
5. Marinate for 20 minutes.
6. Heat 2 tablespoons oil in a skillet, add 1/2 teaspoon asafoetida, 1 teaspoon cumin and stir well.
7. Then, add 125 grams onions and fry till translucent.
8. Add 1 1/2 teaspoons salt, 2 teaspoons ginger garlic paste and mix it well.
9. Now, add 80 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon red chili, 1 teaspoon turmeric and stir well.
12. Add 75 milliliters water, 2 teaspoons green chili and mix it well.
13. Then, add 175 grams fenugreek leaves and mix it again.
14. Cook for 5 - 7 minutes on medium heat.
15. Now, add the marinated okra and mix it well.
16. Cover it with lid and cook for about 20 minutes on medium heat.
17. Open the lid, add 1 teaspoon garam masala and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Serve hot.

Bagara Bhindi

Servings - 2 - 3

INGREDIENTS
Oil - 2 teaspoons
Okra - 420 grams
Peanuts - 40 grams
Poppy seeds - 15 grams
Sesame seeds - 15 grams
Water - 100 milliliters
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Nigella seeds - 1 teaspoon
Curry leaves - 7 - 8
Onions - 200 grams
Ginger garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Water - 250 milliliters
Tamarind paste - 40 grams
Coriander - 2 tablespoons