Bhindi Gojju

Bindi Gojju
Chef: Aditya Bal

Ingredients:
250 gm bhindi (ladyfingers)
1½ tbsp tamarind extract
pinch of jaggery
salt to taste
oil

Ingredients for dry masala:
1 tsp fenugreek seeds
1 tsp sesame seeds
1 tsp cumin seeds

Ingredients for masala paste:
10-12 strands of green coriander
1 cup desiccated coconut
1 tsp mustard seeds
1½ tsp uncooked rice
1 tsp turmeric powder
3-4 green chilies

Ingredients for tadka:
3 whole dry red chilies
½ tsp mustard seeds

Method:
Heat 3-4 tsp of oil and start shallow frying the bhindi.
In another pan, dry roast all the ingredients for dry masala and grind them together into a powder.
Then, grind together all the ingredients for the masala paste with the powdered spices and a dash of water.
To the bhindi, add the tamarind extract and salt.
Crumble the jaggery over it and add 1½ tbsp of masala paste.
Mix well, pour in some water and cook for 5-7 minutes.
In another pan, heat 2 tsp of oil, add the ingredients for tadka and sauté for about 30 seconds without burning them.

Pour the tadka over the bhindi and serve hot.