Ø 225 gms bhindi (Okra)
Ø 2 tblsp sesame seeds
Ø 1 tblsp white poppy seeds
Ø 1-2 dried red chillies
Ø 1 fresh green chilli, coarsely chopped
Ø 3 tbsps cooking oil
Ø ¼ tsp fenugreek seeds
Ø ½ tsp black mustard seeds
Ø 2 cloves garlic, peeled and finely chopped or crushed
Ø ½ tsp salt or to taste
Wash the bhindi, trim off head and cut bhindi into pieces.
Heat an iron griddle or any other heavy-based pan over medium flame and dry-roast the sesame and poppy seeds until light brown. Transfer the seeds to a plate and allow them to cool.
Put the sesame and poppy seeds and the dried red chillies in a coffee grinder and grind until smooth. Heat the oil over flame add the mustard seeds. As soon as the seeds pop, add the fenugreek, followed by the garlic. Allow garlic to turn slightly brown and add the bhindi and salt, stir and mix thoroughly. Lower flame to the minimum cover the pan and cook for about 10 minutes, stirring occasionally.
Stir in the ground ingredients and mix well. Remove from the flame.
