Ingredients

• 1/2 kg - medium size okras
• 2 handfuls - peanuts (without the skin)
• 1 cup - desiccated coconut
• 2 - green chillies
• 1/2 tbsp - peppercorns
• Salt to taste
• 1/2 tsp - turmeric powder
• 2 - large onions, chopped
• 1/4 to 1/2 cup - curry leaves
• Cooking oil
• 2 - ripe medium tomatoes, chopped
• 1/4 tsp - cumin powder
• 1 tbsp - coriander powder
• 1 tsp - sugar

How to Make Plain Bhendi Masala

• Run a knife into each okra from the pointed tip almost to the stemmed end.
• Dust them with salt and turmeric and set aside.
• Lightly roast peanuts, coconut and half the finely chopped onions.
• Put these along with the chillies, cumin powder, peppercorns, turmeric powder, sugar, coriander powder and 1/2 tsp salt into the grinder.
• Coarsely grind the mixture (not into a very smooth paste).
• Taste and add more salt if required.
• Heat 4 tbsp oil in a non-stick kadai or saucepan. Fry tomatoes till soft and then add the masala or mixture. Fry well for 5-6 minutes.
• Remove half of this mixture and stuff the okras with it.
• To the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water. Stir well and immerse the okras in it.
• Cover and let it simmer for 5 minutes or till okras are cooked.
• Serve with piping hot rotis or naan.
• Recipe courtesy: http://www.lilchefsworld.com/