Masaledar Bhindi (Spicy Okra)

Step 1: Prepare Bhindi and Paste

Wash and thoroughly dry the bhindi, then cut it into large pieces. In a mixer grinder, combine the chopped onion, garlic cloves, tomato, and 1 tsp of powdered mustard seeds. Grind to a smooth paste.

Step 2: Roast Bhindi

Heat 2 tablespoons of mustard oil in a wok (kadhai). Add the cut bhindi pieces and roast them until they become soft and slightly browned, about 5-7 minutes. Stir occasionally.

Step 3: Add Whole Spices

While the bhindi is roasting, add 1/2 tsp of cumin seeds and a pinch of asafoetida to the wok. Continue to roast until the cumin seeds splutter and the bhindi is cooked through.

Step 4: Cook with Paste and Powdered Spices

Once the bhindi is soft and roasted, add the prepared onion-garlic-tomato-mustard paste to the wok. Immediately follow with 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Mix everything well and continue to roast the mixture for 5-7 minutes, until the masala is well cooked and the oil starts to separate from the sides.

Step 5: Simmer with Water and Salt

Add half a cup of water to the bhindi and masala mixture. Stir well to combine. Add salt to taste. Cover the wok with a lid and let it simmer for 5 minutes on low heat, allowing the flavors to meld and the bhindi to absorb the gravy.

Step 6: Serve

After 5 minutes, remove the lid. Your delicious Masaledar Bhindi is ready to be served hot with roti, paratha, or rice.

• Ensure bhindi is completely dry after washing to prevent sliminess during frying.

• Roast the bhindi until it's slightly browned and tender before adding the masala for best texture.

• Cook the onion-garlic-tomato paste thoroughly until oil separates to develop deep flavors.

• Add a pinch of amchur (dry mango powder) for an extra tangy flavor.

• Incorporate green chilies for more heat, adjusting to your preference.

• For a richer gravy, add a tablespoon of yogurt or cream at the end.