Rec and pic cred: ruhana ebrahim
3 cups chopped bhinda (okra)
1 onion (sliced)
1 teaspoon red ginger garlic masala
1 teaspoon dhana Jeeru (Cumin) powder
1 teaspoon chilli powder
1 teaspoon salt
1⁄4 teaspoon turmeric powder
2 tomatoes (liquidized)
2 tablespoon aamli sauce
1 tablespoon lemon juice
Cut the tops and tips off bhinda. Then chop into even pieces.
Shallow fry bhinda till the stickiness has fried away.
Braise onion in oil till golden.
Add masala, spices and tomatoes.
Cook till chutney forms.
Add fried bhinda, aamli and lemon with 1⁄4 cup water.
Cook till tomato has thickened.
Serve with roti/bread.
Note: may add sourmilk to make into a curry.