½ kg bhindi
½ cup onions, chopped
1 tbsp coriander leaves, chopped
¼ cup yogurt
2 tsp oil
½ cup water
1 tsp red chilli powder
¼ tsp garam masala
1 tsp ginger paste
¼ tsp turmeric powder
¼ tsp jeera
salt to taste
Wash bhindies and chop them into small pieces.
Take ½ of onions and grind with ginger and spices.
Add this to the yogurt. Put some water and mix well to make a paste.
Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions.
Fry on medium heat till the onions turn light brown
Put the yogurt paste and fry for 5 to 7 minutes while stirring.
This will result into a mesh texture separating oil.
Add bhindies and mix well. Add remaining water and cover it with a lid.
Allow it to cook for about 5 minute on medium heat.
Take out from flame and sprinkle coriander leaves.