Bhindi Masala

Wash approximately 200-250gms of ladyfinger (bhindi) thoroughly and dry them completely.

Trim the edges from both sides of the bhindi and cut each piece into two parts.

Add salt to taste, 1/2 tsp Kashmiri red chilly powder, and 1/2 tbsp besan (gram flour) to the cut bhindi. Toss well to coat evenly. If the mixture seems dry, add 1-2 tsp of water.

Heat 2-3 tsp of oil in a pan on low flame.

Add the seasoned bhindi to the hot oil and shallow fry on low flame until it is almost cooked (approximately 80%). The bhindi should be soft but retain a slight crispness from the coating.

Once almost cooked, remove the bhindi from the pan and set aside on a plate.

In the same pan, heat 3-4 tbsp of oil on medium flame. Add 1 tsp cumin seeds and a pinch of hing (asafoetida). Let the cumin seeds splutter.

Add 1 medium diced onion and sauté until it turns light golden brown.

Add 1-2 chopped green chillies and 1 tsp ginger-garlic paste. Sauté for a minute until the raw smell disappears.

Reduce the flame to low. Add 1 tsp Kashmiri red chilly powder, 1/2 tsp turmeric powder, and 1.5 tsp coriander powder. Mix well.

Add 2 medium tomato purees and mix. Cook the masala on low flame until the oil starts to separate from the sides.

Add about 1/4 cup of water to the masala. Mix well and then add 1/2 cup of yogurt (at room temperature) to the pan. Stir continuously on low flame to prevent curdling.

Cover the pan with a lid and cook for 2-3 minutes on low flame. Open the lid, mix well, and cook until the oil separates.

Add the shallow-fried bhindi to the prepared masala. Mix gently to coat the bhindi evenly with the gravy.

Add salt to taste and 1/2 tsp garam masala. Mix well.

Cover the pan and cook on low flame for 3-5 minutes, allowing the flavors to meld and the bhindi to cook completely.

Garnish with chopped cilantro. Serve hot with roti, paratha, naan, or rice.