Ingredients:
For paste
Broken Cashew nuts – 1 tablespoon
Desiccated coconut – 1 tablespoon
Poha – 3 tablespoons, roasted
Tomatoes – 1 ½ medium, chopped roughly
Other Ingredients:
Bhindi (Ladies fingers) – 3 ½ cups, cut into 1 inch pieces
Oil – 2 tablespoons + 1 teaspoon
Cumin seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Whole dried red chilies – 2,
Onions – ½ cup, chopped finely
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Yogurt – ¼ cup
Salt – to taste
Water – 1 cup
Instructions:
Heat 2 tablespoons of oil in a pan. Once hot add chopped bhindi.
And cook uncovered till bhindis are cooked. It wiil take about 15 minutes or depends on size of your bhindi. Stir in between to make sure that bhindis are not sticking to the bottom of the pan.
Once cooked (make sure all sliminess of bhindi goes away), remove them in a bowl or plate.
While bhindis are cooking make paste from cashew nuts, coconut, poha and tomatoes.
Grind into a smooth paste in blender. Keep it aside.
Heat 1 teaspoon of oil in a same pan. Once hot add mustard seeds and cumin seeds. Let them pop.
Then add dried red chili. Sauté for 30 seconds.
Then add chopped onions. Cook till they become golden brown.
Add prepared paste, turmeric powder, and red chili powder. Mix well.
Cook till oil starts to separate from sides or just reduces tomato paste.
Then add yogurt to it. Mix well and cook it for 1 minute.
Then add water and mix well. Let it come to a boil.
Then add cooked bhindi and salt. Mix well and cook for 5 minutes. Stir in between. And serve hot.