Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6.Serve

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