Bhindi Masala

Inspired by geetaradhu's mirchi bhindi on YouTube. (http://www.youtube.com/user/geetradhu)

Ingredients:

1. Bhindi - about 800 gms
2. Onion - 1 large (cut into small pieces)
3. Tomatoes - 3 (medium sizes, cut into small pieces)
4. Ginger - 1 inch piece (cut into tiny pieces)
5. Garlic - 2 cloves  (make into paste)
6. Green chilies - 2 (slit them)
7. Masalas: Red chili powder (1 tsp), turmeric (1/2 tsp), garam masala (1 tsp), amchur powder (1/4th spoon)
8. Cumin Seeds
9. Fennel seeds (1 1/2tsp), Fenugreek seeds (1/2 tsp)
10. Curd - about 2-3 table spoons
11. Salt to taste and cilantro for garnish.
12. Oil - 2 tsp , and also for deep fry.

Method:

1. Wash the bhindi well and let it dry completely. 
2. Cut the bhindi into 1 inch pieces and make a slit in between to about 1/2 its length. (This is so that the masalas get into the bhindi). 
3. Heat oil in a kadai (enough for deep frying). Add the bhindi and deep fry till they change color and become slightly dark brown. You can take the bhindi out when they start to shrink a bit. Place it in on kitchen tissue to remove the excess oil. (Repeat this step if you are frying bhindi in batches).
   (NOTE: I read somewhere that you can brush the bhindi with little oil and bake it in the oven for 10-15 minutes at 180F. Give the bhindi a stir every now and then and make sure you don't burn them. I haven't tried it myself!! So if any of you'll try it please let me know how it worked out! )
4. In a small pan, dry roast the fennel and fenugreek seeds. When they start to burst and change color switch off the flame. Let it cool and make a coarse powder. (Do not let the seeds turn black!!)
5. Take a pan and heat some oil. Add the cumin seeds and let it splutter.
6. To this add the onions, ginger and green chilies and saute till they become transparent. (Add some salt for the onions to cook faster).
7. Add the tomatoes. Keep the heat to medium and let the tomatoes cook till they are soft and mushy. Sprinkle water if you want so that they do not stick to the bottom of the pan. (Make sure you don't add too much water, we want the mixture to be semi-dry)
8. Now add all the masalas mentioned above and mix it well.
9. To this add curd and the fennel/methi powder. (Make sure your heat is still in medium)
10. Add salt to taste and keep stirring this mixture.
11. Now add the bhindi and mix this well till the bhindi is coated well with this mixture.
12. Garnish with cilantro.
13. Serve hot with chapati or rice and dal. (I made Masoor-Moong dal along with this and had it with rice!!)