Bhindi Masala

Ingredients

• 250 grams okra, washed, dried, and chopped
• 2 tablespoons roasted peanuts
• 1 tablespoon sesame seeds
• 1 tablespoon desiccated coconut
• 1 sprig curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon aamchur powder (dried mango powder)
• Salt to taste
• 2 tablespoons mustard oil
• 1/2 teaspoon cumin seeds (for tempering)

Instructions

1. Wash, dry, and chop the okra into bite-sized pieces.
2. In a mixer jar, add roasted peanuts, sesame seeds, desiccated coconut, curry leaves, cumin seeds, fennel seeds, turmeric powder, coriander powder, red chili powder, and aamchur powder. Grind into a coarse powder.
3. Heat mustard oil in a pan or kadai over medium heat. Add cumin seeds for tempering.
4. Add the chopped okra and sauté for 4-5 minutes until it starts to soften.
5. Add the ground masala mixture and salt to taste.
6. Mix well and cook on low heat for about 10-15 minutes, stirring occasionally, until the okra is cooked and coated with the masala.
7. Serve hot with roti or paratha.