Ingredients

• 1/4 kg - lady's fingers (bhindi)
• 2 tbsp - tamarind pulp
• 2-inch piece jaggery, chopped
• 1/2 tsp - mustard seeds
• 1 tbsp - oil
• a pinch asafetida
• a pinch turmeric
• salt to taste

How to Make Bhinda Chi Chincha-Goola Chi Bhaji

• Wash and dry the lady's fingers. Chop them into 3/4 inch bits.
• Heat oil in a wok and pop in the mustard seeds, asafetida and turmeric.
• Saute the bhendi in the seasoning.
• Add the tamarind pulp, a few tbsps of water to cook the bhendi, and the jagery. Mix well.
• Reduce the heat and cook covered for about 15 mins, stirring occasionally.
• For the last few mins, cook uncovered so any liquid evaporates.
• Serve garnished with coriander. This bhaji tastes better with poli.