Ingredients

• 250 g - okra
• 4 - tomatoes
• 2.5 tbsp - fresh grated coconut
• 1.5 tsp - tamarind pulp
• 1/2 tsp - turmeric powder
• 1.5 tsp - chilli powder
• 1/2 tsp - garam masala
• 1/2 tsp - salt
• 2 tbsp - oil
• Masala to grind:
• 1 tsp - fennel seeds
• 1 tsp - cumin seeds
• 1 tsp - whole coriander
• 1 tsp - sesame seeds

How to Make Hyderabadi Masala Bhindi

• Dry roast all the masala ingredients in a pan on low heat till slightly roasted.
• Grind in a mixer jar and make a fine powder. Boil tomatoes and grind to make puree.
• Trim the ends and slit okra lengthwise into 4 pieces.
• Heat oil in a pan and deep fry the okra pieces on high flame (or just skip this step and add chopped okra at stage 10 and cook till done).
• Remove on a tissue paper and sprinkle 1 tsp ground masala and mix well.
• Take a pan, add 2 tbsp oil and add tomato puree.
• Add turmeric powder, chilli powder, salt and cook for 1 minute.
• Add coconut, 3 tsp ground masala, tamarind pulp, garam masala and mix.
• Now add fried okra and mix, cover and cook for 2 minutes.
• Garnish with grated coconut and serve.
• Recipe courtesy: Maayeka