Bhindi Masala

Okra is my most favorite vegetable. I still remember as a child, my mother used to tell us that if you eat this vegetable, you will be good at mathematics. I don't know how far it is true, but I simply fell in love with this vegetable also know as " Lady fingers ". My mother used to make sure she cooks this vegetable once in a week and even I got used to the same.
Bhindi masala is one dish that goes extremely well with roti,phulka,naan,parathas for that matter any Indian bread variety.

Ingredients :
Okra - 1 pound, finely chopped
Onion - 1, finely chopped
Tomato - 1big or 2 small, finely chopped
Green/Red chillies - 3,4 (small), finely chopped
Oil - 1tbsp
Mustard Seeds - 1/2tsp
Cumin Seeds - 1/2 tsp
Turmeric - pinch
Chilli Powder - 1tsp
Amchur Powder - 1tsp
Coriander Powder - 1tsp
Cumin Powder - 1tsp
Salt
Fresh coriander
Lemon Juice - 2,3tsp

Method:
1. In a pan take oil and once it's hot, add the cumin and mustard seeds. Once they start to splutter, add the chopped onions and chillies, add turmeric.
2. Once the onions are sauteed, add the tomatoes and the bhindi. At this point, you can add tomatoes and bhindi at the same time as bhindi takes very less time to cook. Adding together also avoids bhindi to be sticky.


3. Add salt, and cook it half covered for sometime. Keep checking now and then, and stir when needed. Do not give too much of stirring as we don't want bhindi to stick to each other.
4. Finally when bhindi is done ( pork with spatula), add the remaining spices ( chilli powder, cumin powder, amchur powder, coriander powder), and give a quick stir.
5. Finally, turn off the heat and sprinkle lemon juice, stir it once and garnish with fresh coriander.


NOTE : As a alternative, you can also deep fry the okra and then add to the cooked onion and tomato mixture. I like to follow this procedure as we end up using less oil.