By Nikita Toppo
Made with okra, tomatoes and spices like red chillies and pepper, this side dish goes well with biryani, naan as well as pulao. Here is an easy recipe to prepare at home.
500 g bhindi (cut in two halves) 3 onions (sliced) 1 tomato (pureed) 2-3 dry red chillies 1/4 tsp black peppercorns 1 tsp ginger garlic paste 1/4 tsp mustard seeds 1 tsp tamarind pulp 1 tsp red chilli powder Salt to taste Cooking oil
Stir fry bhindi in little oil. Keep them aside. Heat oil in a pan with a thick bottom. Add sliced onions and ginger garlic paste. Fry till golden brown. Add the pureed tomato and mix well.
Cook it till the masala is brown. Remove it and let it cool. Then grind it by adding little water and keep aside. Now heat oil in a wok and add mustard seeds and peppercorns. Let them splutter.
Then add dry red chillies, onion-tomato paste and tamarind pulp and mix well. Add adequate amount of water and cook on low flame. Then add bhindi and cook till done. Serve.