Bhindi Masala

Ingredients

1/2 kg bhindi (okra)
2 tomatoes - chopped
1 medium onion - chopped
5 cloves garlic - crushes
1/2 inch ginger - chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon dhaina jeera powder
1/2 teaspoon amchur powder (dry mango powder)
salt to taste
pinch of jaggery (optional)
5 tablespoons oil

Method

Wash and dry the okra. Slice it vertically and then give another chop in the middle (get 4 pieces of 1 okra/bhindi).
In a kadai add the oil. When it gets hot - fry the okra in it till they are cooked. Remove the okra into a plate lined with a paper towel. In the remaining oil, fry the onions and garlic till the onions turn transparent and pink. Then add the ginger and tomatoes. After 5 minutes, add the chilli powder, turmeric powder and dhania jeera powder and mix well. Fry this mixture for another 5 minutes and then add the jaggery and salt and the fried okra. Mix well and cook covered for 5 minutes on medium low heat.
Garnish with coriander leaves and serve with chappatis.