Bhindi/Okra Masala - No Onion Or Garlic

• 4 cups bhindi /Okra
• 2 red chili dry whole
• 1/2 teaspoon fenugreek seeds /methi dana
• 1 pinch asafoetida
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon turmeric powder /haldi
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon mango powder /amchur
• 2 tablespoons mustard oil
• salt to taste

1. Wash the Bhindi/Okra in a colander and let all the excess water drain out. Wipe the Bhindi completely dry with a kitchen towel. It is very important that Bhindi is completely dry else it will get sticky.
2. Chop off the top and end part of the Bhindi, further chop it in around 1/2" pieces.
3. In a wok/karahi add oil. Since we are using mustard oil therefore let it reach it's smoking point and then remove from heat to cool it down a little. Put it back on medium flame and add dry whole chilies, asafoetida and fenugreek seeds.
4. Once fenugreek seeds become light golden brown, this should take around 5-8 seconds, put in the chopped Bhindi and mix well gently. Be careful not to break the Bhindi pieces.
5. Lower the heat to simmer and cook the Bhindi for 15-20 minutes. Do not cover the Bhindi when you cook it. Do stir gently every 5 minutes.
6. Now add turmeric powder, garam masala, salt, chili powder and amchur. Mix well gently and continue cooking on low flame for 10 minutes or until Bhindi is soft and cooked through.
7. Lastly add coriander powder and mix gently. Let it cook for another 5 minutes, check for seasoning and then take off the heat.
8. Serve hot with your choice of paratha or with dal and rice.

bhindi okra, red chili, fenugreek seeds methi dana, asafoetida, garam masala, turmeric, coriander powder, red chili powder, mango, mustard oil, salt

Taken from www.yummly.com/recipe/Bhindi_Okra-Masala---No-onion-or-garlic-1520117 (may not work)