Bhindi masala / Okra curry

Bhindi - 15 - 20 Nos

Onions - 2

Tomatoes - 3

Green chillies - 2

Red chilli powder - 1 

tsp

Garam masala powder - 1/2 tsp

Cashewnut - 8 - 10

Saunf - 1/2

1 tbsp - thick curd

salt

List 1

Red chilli - 2

Dhaniya - 2 tsp

poppy seeds - 2 tsp

Jeera - 1/2

• Wash and wipe dry the bhindi. Cut it lengthwise.
  
• Deep/shallow fry them in oil until they loose the stickyness and are crisp. 
  
• If using a  microwave, spread them over a microwave safe plate and microwave for 5-7min. Do it in batches may be 6-8 in a batch.
  
• If you don't want to deep fry them, you can just fry them as how you make it for poriyal.
• Now, First roast the cashewnut, take it out and then put all the ingredients in list 1 and fry it. 
  
• In the same pan, add 1 tbsp of oil. Add the chopped onions and saute it well. Take it out and let it cool.
• Then, add a 2 tsp of oil and when it is hot, add jeera and saunf.
  
• Add finely diced tomatoes and saute it well.
  
• Add turmeric, garam masala powder, red chilli and slit green chillies in now.
  
• Meanwhile, grind the sauted onions, cashewnuts and roasted ingredients in the list 1 and make it a fine paste.
  
• Tranfer the grounded masala, and mix it along with the softned tomatoes. Add salt as required.
  
• Now add a tbsp of thick curd.Let it boil well. 
  
• At this stage, add the fried bhindi's to the gravy and garnish it with coriander leaves.
• Bhindi masala, taste yum with Chappathi's.