Bhindi masala

I have been trying to introduce more vegetables in our diet and it is an ongoing effort. So there are times you try a recipe and it is loved and at other times it doesn't elicit a favorable response. Well today's bhindi masala is from the former category, cooked and loved many times. I serve it with parathas and it is always  appreciated.

Ingredients:

• Bhindi/Okra - 250 gms
• Onion (Small) - 1 no, cubed

1. Oil - as needed
2. Ajwain (Carom seeds) - 1/2 tsp
3. Cumin (Jeera) - 1/2 tsp
4. Onion (medium) - 1 no, chopped fine.
5. Tomato (large) - 1 no, chooped fine.
6. Ginger garlic paste - 1 tsp
7. Green chilly - 1 no, slit.
8. Red chili powder - 1/2 tsp
9. Turmeric powder - 1/4 tsp
10. Coriander powder - 1 tsp
11. Yoghurt - 2 tbsp (optional)
12. Garam masala - 1/2 tsp
13. Salt as needed

Method:

1. Wash, pat dry and cut bhindi in 1 inch pieces. Ensure no moisture is present before cutting the vegetable. Keep aside. Cube or make thick slice of the small onion and open out each layer.
2. In a pan, heat oil and fry the bhindi till it it is browned, no need to cook well. Should take 3 to 4 minutes and set aside. Fry the cubed onions till they are slightly crisp and brown and set aside.
3. In the same pan, heat oil and add the cumin and carom seeds, sauté for a minute, add the chopped onion and fry till it is softened and pink.
4. Add the ginger garlic paste and sauté and add the powders and tomato. Mix well and let it fry till the oil separates from the masala. 
5. Now add salt as required and the yoghurt and continue mixing. If you aren't using yoghurt, add 2 tbsp of water. 
6. Add the fried bhindi and onion and mix well and cook without cover for 4 to 5 minutes or till the vegetable is cooked. 
7. Just before you switch off the stove add the garam masala, mix the vegetable and serve hot with parathas.

Note:

You can add 1/2 tsp of amchoor powder (dry mango powder), specially if you are not adding yoghurt. This adds sourness to the dish.