Bendi Masala

1 lb Ladies finger – Okra- Bendakaye
2 Onions
2 Tomatoes
1 tsp Ginger-Garlic Paste
Coriander

Wash and drain okra. Chop into 1” pieces and let air/sun dry for a couple of hours in a flat basin or plate. By doing this, okra will not stick to each other while cooking and will loose most of its sticky nature.

Take 3 tsp of oil in a skillet and add ½ tsp jeera and few curry leaves. Then add okra and fry for a few minutes till they are soft. Then add chopped onions and fry till the onion caramelizes, then add chopped tomatoes and cook till all of them are done nicely.

Add 1 tsp garam masala, 1 tsp red chili powder, turmeric and salt and mix well. Do not overcook, or the shape of the okra will be lost.

Check for salt and seasonings and remove from flame. Garnish with chopped coriander.
Serve with rice or chapati/parata.