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A traditional recipe I learnt from my mother in law which gives a nice twist and flavour to ladyfinger aka bhindi
Ingredients
Ladyfinger (Bhindi) -4-5 cut in 1 inch peices.
Garlic - 7-8 cloves crushed
Tomato -1 finely chopped
Coconut scrapped - 2-3 tbsp
Coriander leaves - a bunch
Kshatriya Masala- 1 tsp. *
Kashmiri red chilli powder - 1tsp
Kokum 4-5 pieces.
Salt
Oil – 1tbsp
Cumin seeds – 1 tsp for tadka
Method
1) For gravy make a smooth paste of coconut and coriander leaves.(for someone who likes thick gravy you can keep this paste chunky (not smooth) but you may need to increase the quantity of coconut.
2) In a pan take oil heat and put jeera and garlic. When slightly reddish add the paste and fry for sometime till the oil leaves the sides.
3) Then that add salt, kshatriya masala, water and kokum bring to boil and add the bhindi and tomato. Cook well.
4) Serve hot with rice and potato wafers.
Notes:
1)Bhindi can also be fried and added.
2) In place of Kshatriya masala you can add red chilli powder. Add a bit of mustard seeds and fenugreek seeds while making the ground paste
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