Dahiwali bhindi

• Ready In: 35 mins
• Serves: 4

Ingredients

• 700  g okra, slit lengthwise

• For the masala filling

• 2  tablespoons amchoor powder
• 1  teaspoon black salt
• 1  tablespoon coriander powder
• 1  teaspoon fennel powder
• 1  teaspoon cumin powder
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon garam masala powder

• For the gravy

•  oil (for cooking)
• 2  onions, sliced fine
• 1  teaspoon chili powder
• 1  teaspoon turmeric powder
• 200  ml yoghurt
•  salt
•  ginger, julienned (for garnish)

Directions

1. MIX all the masala ingredients in a bowl and stuff the slit bhindi with this mixture.
2. Heat oil in a kadai, add the onions and sauté over low heat until translucent and glossy.
3. Then add the chilli powder and turmeric powder mixed in a little water.
4. Stir-fry until the water evaporates.
5. Add the stuffed bhindi (do not stir with a ladle at this point).
6. Cover and cook over medium heat for about 10 minutes.
7. Remove the kadai from the fire and stir in the yoghurt and salt.
8. Return the kadai to the fire and cook for four to five minutes.
9. Remove and check if the bhindi is cooked.
10. Garnish with juliennes of ginger and serve hot.