Bhindi in sour sauce

• Bhindi or Okra - 500g
• Onion - 2 medium
• Tomato - 4
• Garlic - 2-3 cloves
• Pepper corn - 1/2 tsp
• Green chilli - 1
• Chilli powder - 1½ tsp for medium spicy or 2 tsp for more spicy taste
• Turmeric powder - ½ tsp
• Tomato puree - 1 tsp (optional)
• Curry leaves - to garnish
• Peanuts - 50g
• White sesame seeds - 2 tblsp
• Methi seeds - 1/3 tsp (optional)
• Mustard seeds - 1/3 tsp (optional)
• Sesame oil - 20ml
• Sunflower oil - 100ml
• Water - as required
• Salt - to taste
• Tamarind - ball of 2cm diameter
• Warm water - 100ml​

1. Remove head and tail from bhindi. Slit the vegetable on the side.
2. Wash and soak the tamarind in warm water for about 4-5 minutes.
3. Cut onion, tomatoes and chilli.
4. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
5. Fry bhindi/okra in a pan of sunflower oil until they become light brown and keep aside separately.
6. Roast methi seeds and mustard seeds for about 1-2 minutes in a pan with no oil; grind finely without any water and keep aside.
7. Roast peanuts well in a pan with no oil until they are light brown and set aside.
8. Roast sesame seeds for about 1-2 minutes and grind coarsely with roasted peanuts without any water and keep aside.
9. Heat the same pan where bhindis were fried; Season with curry leaves, pepper corn, garlic and chopped onion.
10. Saute for 7-8 minutes.
11. Add chopped tomatoes, turmeric powder, chilli powder, tomato puree and ground methi and mustard.
12. Stir for 5-6 minutes.
13. Add tamarind juice, salt and let it boil.
14. Add 1/2 a cup of water.
15. Add the fried vegetables and let them cook in the sauce for about 4-5 minutes or until they become soft.
16. Once the vegetables are cooked, add the ground peanut and sesame seeds.
17. Add sesame oil in the end; let it stay on the heat for about 2-3 minutes or until the sauce becomes thicker.
18. Garnish with curry leaves.

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