Dahiwali bhindi

Ingredients

• 700 g okra, slit lengthwise

For the masala filling

• 2 tablespoons amchoor powder
• 1 teaspoon black salt
• 1 tablespoon coriander powder
• 1 teaspoon fennel powder
• 1 teaspoon cumin powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder

For the gravy

• oil (for cooking)
• 2 onions, sliced fine
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 200 ml yoghurt
• salt
• ginger, julienned (for garnish)

Directions

1. 1

   MIX all the masala ingredients in a bowl and stuff the slit bhindi with this mixture.

2. 2

   Heat oil in a kadai, add the onions and sauté over low heat until translucent and glossy.

3. 3

   Then add the chilli powder and turmeric powder mixed in a little water.

4. 4

   Stir-fry until the water evaporates.

5. 5

   Add the stuffed bhindi (do not stir with a ladle at this point).

6. 6

   Cover and cook over medium heat for about 10 minutes.

7. 7

   Remove the kadai from the fire and stir in the yoghurt and salt.

8. 8

   Return the kadai to the fire and cook for four to five minutes.

9. 9

   Remove and check if the bhindi is cooked.

10. 10

    Garnish with juliennes of ginger and serve hot.