Achari Bhendi

I like Bhendi/Bhindi fry (Okra), but then it can get a bit boring.  As usual a google search resulted in a good recipe from Priya's Versatile Recipes ( with slight variation).  It was different from the usual Bhendi Masala and the blend of spices gave it a different flavour altogether..

                

Ingredients:

Bhendi/Okra - 250 gms ( approx) - cut digit size

Onion - 2 nos  ( consider using one more to get a better consistency of the masala)

Tomato  purée - 3-4 tbsp
Ginger - garlic paste - 1 tbsp
Garam masala powder - 1/2 tsp
Amchur (dry mango ) powder - 1/2 tsp ( I ran out of amchur and substituted it with chaat masala )
Red chillie powder - to taste
Salt to taste
Oil - 3 tbsp
Coriander powder - 2 tsp
Lemon juice - 1 tbsp
Coriander leaves for garnish

Tempering:
Red chilie - dry - 1
Bay leaf dry - 1
Fennel seeds ( saunf) - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds (jeera) - 1/2 tsp
Ajwain - 1/4 tsp
Fenugreek (Methi) seeds - 1/4 tsp
Kalonji (Nigella seeds) - 6 nos
Asafoetida (hing) - pinch

Take a pan, add the oil, heat, shallow fry the bhendhi
Keep aside
In the same pan, add all the ingredients for the tempering and fry till brown , mustard crackles and  you get a nice aroma
Add chopped onions sauté and then the tomato  purée.  
Then the ginger garlic paste.  Wait till the raw taste is no longer there


Add the shallow fried bhendi
The spice powders of coriander, chilie, amchur, garam masala

Toss till the veggie gets coated with the masalas.
Remove off fire. Add the lime juice. Mix
Garnish with coriander leaves.