Punjabi Bhindi Fry

Punjabi Bhindi Fry

½ kg bhindi, cut length wise (1”)

1 large tomato, chopped fine

1 large onion, sliced lengthwise

1 green chilly slit lengthwise

Ginger-garlic paste

¼ tsp turmeric pdr

½ tsp red chilly pdr

½ tsp coriander pdr

½ tsp cumin pdr

¼ tsp amchur pdr

Salt

¼ tsp garam masala pdr

½ tsp kasuri methi.

2 tbsp oil

Heat oil in kadai add onions and saute  till they start becoming brown. Now add ginger-garlic paste and green chillies. Saute till the raw aroma goes. Now add the chopped tomatoes. Saute. Now add the turmeric pdr, red chilly pdr, coriander pdr, cumin pdr and amchur pdr. Saute till tomatoes become pulpy and oil start releasing from sides. Now add the bhindi and salt. Mix well and cook on low flame till done. Now add garam masala pdr and kasuri methi (crushed) and mix well. Serve with rotis or as side-dish with dal-rice.