Punjabi Bhindi Masala

• 1 kg fresh okra (bhindi)
• 2 medium onions, finely cut
• 1 large tomatoes, cut into pieces
• 1 teaspoon ginger paste
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 3 teaspoons red chili powder
• 1 teaspoon jeera seeds
• coriander leaves, washed & finely cut
• 3 tablespoons oil
• salt

1. Clean the bhindi with a moist cloth.
2. Cut bhindi in about 1" pieces.
3. Make a slit in each of the pieces so the masala gets applied.
4. Heat oil in kadai, add jeera seeds.
5. Then add the cut onion and fry for some time till they become golden brown.
6. Then add the tomato pieces and let them cook.
7. Add ginger paste and coriander powder and fry for a minute.
8. Add turmeric powder, red chilli powder, mix it.
9. This should become homogeneous mixture which leaves out the oil.
10. Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai.
11. This may take 10 minutes.
12. Add salt and garnish with coriander leaves.

fresh okra, onions, tomatoes, ginger paste, coriander powder, turmeric powder, red chili powder, jeera seeds, coriander, oil, salt

Taken from www.food.com/recipe/punjabi-bhindi-masala-9448 (may not work)