Ingredient: Sufficient for two people
1/2 kg bhindi/Okra/Ladyfinger
2 Tsp grated ginger
2 Medium tomatos
1/4 Cup thick curd
1/4 Tsp turmeric
1/4 Tsp chili powder
2 Tsp coriander powder
4 Tbsp oil
Salt as per taste
For achari masala
1 Tsp saunf/fennel seeds
1 Tsp mustard seeds
1/2 Tsp kalaungi
1/4 Tsp fenugreek seeds
A pinch of asafoetida
Method: Wash ladyfingers/okra/bhindi nicely. Spread them over a towel and wipe dry. Cut them into 1 inch long pieces only after drying them up.
Heat 2 tblsp oil in a pan and saute the ladies fingers. Saute in two batches and keep aside . This process will cook okra 50 percent.
Again take 2tblsp oil in a pan and add all achari masala/pickled spices given in the list above. When the seeds starts crackling and ginger n tomatos. Saute till the mixture starts releasing oil. meanwhile whisk together the curd, turmeric powder, chili powder, coriander powder and salt. Add to the pan, mix well and cook for a couple of minutes. add the ladies fingers and simmer the gravy for 2 minutes. Do not cover the lid. Serve hot.