Ingredients
Masala
Method
Wash, dry and slit or chop bhindi. In a wok, heat half the oil or ghee. When it is about to smoke, throw in the bhindi. Fry on high heat until 3/4th cooked (possible to bite and chew but still firm) – this will take not more than five minutes. Do not cover, keep stirring every few seconds. Keep aside.
Take the remaining oil in the wok, add the Achari Masala and let it splutter. Add the ginger, tomatoes. Stir, add salt, cover and cook for 3 minutes.
Whisk together curd, turmeric, chilli powder, coriander powder till you have a smooth mixture.
Add this to the tomato masala. Cook until it simmers. Add the bhindi. Mix. Cover and cook for 2-3 minutes. Serve hot with chapatis.
— Reema Prasanna is a baking coach, cook, travel & food writer