A rich, classic vegetarian dish of Hyderabadi cuisine, Hyderabadi Masala Bhindi is an excellent accompaniment with rice, rotis, chapatis, and naan.
Firstly, dry roast the following ingredients – sesame seeds, whole coriander, cumin seeds and fennel seeds – on low heat in a pan and grind them in a mixer jar to make a fine masala powder. Next, the tomatoes need to be boiled and ground to make puree and keep it aside, and the Okra is to be slit lengthwise into 4 pieces.
The next step is to deep-fry the okra pieces on high flame, drain them on a tissue paper and sprinkle 1 tsp of the ground masala and mix well.
For the final stage, add tomato puree to heated oil before adding salt, chilli powder, turmeric powder and cook it for a minute before adding garam masala, tamarind pulp, 3 tsp of the ground masala, and coconut, and mix.
Once it is mixed properly, add the fried okra and cook properly for 2 minutes for the vegetable to soak in all the spices.
Garnish with grated coconut and enjoy!