INGREDIENTS

For masala powder:

• 2tsp oil

• ½tbsp urad dal

• ½tbsp chana dal

• 1tsp coriander seeds

• ½tsp cumin

• ¼tsp methi

• 5dried red chilli

For frying bhindi:

• 2tbsp oil

• 5clove garlic (crushed)

• 2cup bhindi/okra (chopped)

• 1tomato (chopped)

• small piece tamarind

• ¼tsp turmeric

• ½tsp salt

For tempering:

• 2tbsp oil

• 1tsp mustard

• ½tsp urad dal

• 2dried red chilli (broken)

• few curry leaves

• pinch hing

INSTRUCTIONS

• Firstly, in a pan heat 2 tsp oil. add ½ tbsp urad dal, ½ tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 5 dried red chillies.

• Roast on low flame until the spices turn aromatic.

• Cool completely, and grind to a fine powder. keep aside and in the same pan heat 2 tbsp oil and saute 5 cloves of garlic until it turns golden brown.

• Now add 2 cups bhindi and fry well. Stir and fry until the bhindi turns non-sticky and crunchy.

• Add 1 tomato, a small piece of tamarind, and ¼ tsp turmeric and cook well until the tomato turns soft and mushy.

• Cool completely, and transfer to the mixer jar.

• Also, add ½ tsp salt and grind to a coarse paste. keep aside.

• In a pan heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli, a few curry leaves and pinch hing.

• Splutter the tempering.

• Add in prepared chutney and mix well.

• Cook until the oil separates from the sides.

• Enjoy bhindi chutney with hot steamed rice, dosa or idli.

• Source: Hebbars Kitchen

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