Bindi is a simple, relatively fast vegetarian dish that can be either a side or the main dish. We cook it in two different ways, here is the first. InshAllah, I will post the second recipe another day.
1 kilo bindi(okra)-wash before and pat dry, remove the stem ends and cutting into 1 inch pieces
2-3 medium piyaz(onion)-finely sliced
3-4 medium timater(tomatoes), cubed
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
6-8 kali mirch(black pepper corns)
1 bari ellichi(black cardamom)
1 2" dal cheeni(cinamon stick)
1 heaped tbsp lal mirch(red chili powder)
1 tbps namak(salt)-less or more to taste
1 tbsp dhania(coriander powder)
1 tbsp haldi(turmeric)-if it is very strong you can use less
1/4 cup tel(oil)
Step 1-Add to the pot your tel, piyaz, and all the whole masale(kali mirch, loung, dal cheeni, and bari ellichi).
Step 2-When the piyaz has turned golden brown, add the adrak and lesan paste. Fry for 20-30 seconds.
Step 3- Add the timater, lalmirch, dhania, haldi and namak to the pot. Continue frying, stirring occasionally until the oil rises to the top and most of the water has cooked off.
Step 4-Add the bindi and carefully stir to coat them with the sauce.
Step 5-Add a quarter (you may need to add a bit more)cup water.
Step 6-Stir very carefully, so the bindi don't become mushy/slimy.
Step 7-Cover and turn to a very low heat, try not to stir too much to prevent them from turning to mush. Cook until tender.
Serve your bindi with rotis, and maybe achar on the side.