Ingredients

• 1/2 kg - bhendi/okra
• 2 - medium-sized onions, sliced
• 1 - tomato, sliced
• 1 tsp - ginger-garlic paste
• 1/2 tsp - dhania-jeera powder
• 1/2 tsp - jeera
• 2 tsp - chilli powder
• salt to taste
• chopped coriander leaves for garnishing
• For grinding: 4 - peppercorns
• 2 - cloves
• 1 - 1" cinnamon stick

How to Make Masala Bhendi

• Snip the tail and head and deep-fry the bhendis in oil (Make sure they don't lose their green colour).
• Drain the fried bhendis on a paper and keep aside.
• Heat 2 tbsp of oil in a kadhai.
• Add jeera, then ginger-garlic paste and onions.
• Fry until the onions are cooked, then add the tomatoes and the dry masala (of peppercorns, cloves and cinnamon) along with the dhania-jeera powder and chilli powder.
• Keep frying until the tomatoes are cooked.
• Add the fried bhendis and salt to taste.
• Garnish with coriander leaves.
• Serve with hot parantha or rice.