Ingredients

• 20 pieces of bhindi/okra
• 1/2 cup finely chopped onions
• 1/2 cup finely sliced onions
• 1 teaspoon chopped ginger
• 1 cup thick creamy yogurt
• 2 table spoons besan/channa dal flour/gram flour
• 1 teaspoon garam masala powder
• ½ teaspoon turmeric powder
• 1 teaspoon kalonji seeds
• ½ teaspoon chilli powder
• 3 tablespoons Vegetable/Sunflower oil
• 2 tablespoon for caramelizing the onions
• 2 tablespoons chopped coriander leaves
• Salt to taste

Method

Heat 2 tablespoons of oil in a pan; add the onions and simmer until the onions are caramelized.  Keep it aside.

Heat oil in the same frying pan, add kalonji seeds, ginger and chopped onions. Sauté till the onions turn tender and light golden brown.

Options for Cooking Bhindi

Option 1: Add the bhindi and salt and simmer it covered. When covered the bhindi tends to release some water. The water residue will not be very obvious, but you will notice the shiny bhindi's. Once you notice that it has released a little water, open the lid and stir it gently. Keep the lid open and let the bhindi cook further more in low heat, till you notice it has begun to shrink. It should not become sticky, slimy and gooey. If it has turned this way, add a little more oil and sprinkle some gram flour/besan and stir it gently. This will adsorb the sliminess. Okra is a tricky vegetable to cook, so it takes some practice not making it gooey.

Option 2: Another option is to deep fry the bhindi's and then add it to the yogurt mixture. Simple !

To the yogurt, add besan, garam masala, turmeric powder and chilli powder. Whisk until smooth.Cook the yogurt mixture in another pan, until cooked, and becomes thick, adding 1/4 cup of water if required.

Add the yogurt mixture to the sautéed bhindi and simmer it for a few more minutes.

Garnish with chopped coriander and serve hot with phulka’s.