Name: Mughlai bhindi (okra) recipe by Nusrath Jahan at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 gms - bhindi / okra; 110 gms - onion; 1 - tomato medium sized; 3 +1 +1 tbsp - oil; 1/2 tbsp - ginger garlic paste; 1/2 tsp - garam masala; 1/2 tsp - turmeric; salt to taste; To grind:; 10 almonds(badam); 2 tbsp - coriander seeds(dhania); 1/2 tsp - cumin seeds(jeera); 3/4 tsp - chilly flakes or 2 dried chillies; 1/2 tsp - fennel seeds(saunf); 1/2 tsp - black pepper corns(kali mirch)

Ingredients Serving: 4

150 gms - bhindi / okra
110 gms - onion
1 - tomato medium sized
3 +1 +1 tbsp - oil
1/2 tbsp - ginger garlic paste
1/2 tsp - garam masala
1/2 tsp - turmeric
salt to taste
To grind:
10 almonds(badam)
2 tbsp - coriander seeds(dhania)
1/2 tsp - cumin seeds(jeera)
3/4 tsp - chilly flakes or 2 dried chillies
1/2 tsp - fennel seeds(saunf)
1/2 tsp - black pepper corns(kali mirch)

Instructions

Dry roast all the ingredients listed under To Grind and grind in to a fine powder .
Heat a tbsp of oil to a pan, saute the onions, add the tomato and saute it until it becomes mushy ,grind this in the same blender having the above spice powder to a smooth paste .
Cut okra into 2 inch pieces ,add a tbsp of oil and saute the okra until it turns to golden colour . Remove and set aside
In the same pan, add the remaining oil, add ginger garlic paste to it and saute until it changes colour .
Add the onion paste and saute until the raw smell of it leaves. Now add okra ,remaining spices and a cup of water and cook on medium flame.
Once the curry comes nearer and oil starts leaving the sides of the pan, add water to get desired consistency or just serve as it is .
Serve it with roti or any flat breads o.f your choice.

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