HYDERABADI MASALA BHINDI

Ingredient:

250 g - Okra
4 - Tomatoes
2.5 tbsp fresh grated Coconut
1.5 tsp Tamarind pulp
1/2 tsp Turmeric powder
1.5 tsp chilli powder
1/2 tsp Garam Masala
1/2 tsp salt
2 tbsp oil
Masala to grind:
1 tsp Fennel seeds
1 tsp Cumin seeds
1 tsp whole coriander
1 tsp sesame seeds

Method:
Dry roast all the masala ingredients in a pan on low heat till slightly roasted.
Grind in a mixer jar and make a fine powder. Boil tomatoes and grind to make puree.

Trim the ends and slit okra lengthwise into 4 pieces.
Heat oil in a pan and deep fry the okra pieces on high flame (or just skip this step and add chopped okra at stage 10 and cook till done).

Remove on a tissue paper and sprinkle 1 tsp ground masala and mix well.
Take a pan, add 2 tbsp oil and add tomato puree.

Add turmeric powder, chilli powder, salt and cook for 1 minute.
Add coconut, 3 tsp ground masala, tamarind pulp, garam masala and mix.
Now add fried okra and mix, cover and cook for 2 minutes.
Garnish with grated coconut and serve.