Achari bhindi by Zubaida Tariq

Ingredients:

Lady finger (bhindi)                     1/2 kg (remove the head and tail of it)

Oil                                            1/4 cup                        

Tamarind paste (imli ka paste)    1/2 cup

Onion (thinly sliced)                   1

Tomatoes (sliced)                      2

Green chillies                            4 to5

Curry leaves (curry pattay)          4 to 5

fenugreek seeds (Methi daana)   1/4 tsp                         

fennel seeds (Saunf)                  1 tsp

Cumin seeds (zeera)                  1 tsp

Nigella Seeds (Kalonjji)              1 tsp

Turmeric powder (haldi)              1 tsp

Salt                                          as required

Crushed red pepper                   1 tbsp

(kuti lal mirch)

Method:

-       First heat the oil then fry fenugreek seeds (methi dana), and curry leaves, then add sliced onion, when onion get soft add tomatoes and sauté it.

-       Now add lady finger, turmeric powder (haldi), crushed red pepper, fennel seeds (saunf), cumin seeds (zeera), nigella seeds (kalonji) and tamarind paste and cook it for about 5 to 8 minutes, until lady finger gets soft, then in the end add salt and mix it and then turn off the flame.