By Tanisha Salwan
July 12, 2023
6 to 7 okras or bhindi 2 tsp oil 8 to 9 green chilies 8 to 9 garlic cloves 2 tbsp peanuts 1 tsp salt 1/2 cup coriander leaves 1/2 cup cumin seeds 1/2 cup asafoetida 1/2 cup chopped onion 1/2 lemon juice
Take bhindi and coat them with a layer of oil. Roast them on direct flame.
In a pan, add green chilies and garlic cloves. Add peanuts and oil. Roast them properly.
Take a mortar and pestle and add the roasted items. Add coriander and salt to taste and grind them into a coarse paste.
Now, take the roasted okras and remove its top and bottom ends. Slice them into two pieces.
Heat a pan and add oil. Add chopped onion and sliced okra. Add salt, lemon juice and let it cook for 2 to 3 minutes.
Add in the prepared the chili paste. Let it cook for 3 to 4 minutes. Add in the coriander leaves and mash everything together.
Serve with chapati and enjoy!