Bhindi Fry (Okra dry curry)

Ingredients:

500 gms Bhindi (okra)

2 tbsp Oil

Filling:
100 gms roasted and ground peanuts
salt to taste
1/2 tsp coriander powder
1 tsp cumin powder
1/4 tsp chilli powder
1/4 tsp Garam masala 


Spices for tempering:
1/2 tsp mustard seeds
1 tsp cumin seeds
a pinch asafetida (commonly known as hing)
3-4 curry leaves
1/2 tsp ginger paste
1 finely chopped green chilli
1/2 tsp turmeric powder

Spices for flavouring:
2 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder (can put more if need spicier food)
salt to taste
4-5 drops lemon juice
1 pinch sugar

Method:

• Wash the okra and chop off the tops. 
• Vertically slit each okra for the filling in such a way that it doesn't break into two pieces but there is an opening from where we can fill the insides. 
• Mix all the ingredients for the filling well. 
• Using a spoon, fill the okra with the ground peanut mix. 
• Heat the oil in a pan. Add the spices for tempering once the oil is heated. 
• Put the okra in the pan and mix well. Cover and cook for about 10 mins. 
• Put in the rest of the spices for flavouring and mix well again. 
• Cover and let it cook for another 5 mins. Check if done. If needed, let it cook for 5 more minutes.
• Serve hot with roti/ paratha.