Bhindi-Mocha Masala

Ingredients

Bhindi (lady's finger) - 15nos

Mochakottai - 1/4cup

Onion - 3nos

Tomato - 2nos

Ginger - small piece

Turmeric powder - 1/2tsp

Red chilli powder - 3/4tsp

Masala powder - 1/2tsp

Cumin powder - 1/2tsp

Corriander powder - 1/4tsp

Dry mango powder - 1/4tsp

Tamarind paste - 1/4tsp

Mustard - 1tsp

Cumin seeds - 1/2tsp

Oil - 10-12tsp

Salt - as needed

Method

1. Soak mochakottai overnight or for 8hours or so. Pressure cook it and set aside.

2. Cut onions, tomatoes, ginger lengthwise. Wash and cut bhindi 2cm length.

3. In a heated kadai, add enough oil, and then mustard and cumin seeds. Then onion and ginger. Add a pinch of salt and sugar. Fry nicely for 3-4min. Then add bhindi, and all the powders and salt. Once the bhindi is done three-fourths, add tomatoes, cooked mochakottai and tamarind paste or juice. Stir well till done. Since bhindi is cooked in oil it wont be sticky at the end after adding tamarind. Use non stick kadai as it would help to use less oil for cooking this receipe.

Serve hot with rice or chapathi.

This is my submission to Srivalli of Cooking for all seasons, who is hosting the event My Legume Love Affair - Seventh Helping.