Masala Bhindi

Bhindi is one of my favorite dish. I remember my mom used to make this dish and bring it for me during my stay in hostel. Homemade food in those days were heaven for me. This recipe can be served with roti, chaas, kadhi or Raita. There are quite few ways to prepare, most of the time i make dry version. But you can add tomatoes to make it semi dry. Sometimes I make bhindi ki kadhi, prepare kadhi and sabzi and mix them.

Ingredients:

• 2 cups bhindi cut into 1/4” roundels     
• 1 medium size potato diced
• ½  of medium onion finely chopped                
• 1 tbsp oil
• 1 tsp cumin seeds       
• ¼ tsp fenugreek seeds (methi dana)
• Pinch of asafoetida
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp coriander-cumin powder
• 1 tbsp lemon juice
• 1/2 tsp sambhar powder
• Salt to taste
• Coriander finely chopped for garnish

Method:

• Clean bhindi with wet Kitchen towel. You can wash under water but make sure it is dried completely.
• Cut into ¼” roundels, head and ends removed.
• Heat oil in nonstick pan.
• Add cumin seeds, fenugreek seeds and asafoetida.
• Quickly add bhindi, onion and potatoes.
• Add lemon juice and stir well. (prevent the stickiness)
• Add turmeric powder, coriander-cumin powder, red chili powder and salt. Stir well.
• Cover and cook on medium to low heat until potatoes are fully cooked and bhindi gets tender.
• Once cooked add sambhar powder, mix and cook for a minute.
• Garnish with coriander leaves.