BHINDI ALOO MASALA ( NO ONION GARLIC)

Bhindi or Ladyfinger or Okra, as it is known, is a very nutritious vegetable available easily all over India. It is also quite versatile as it can be made spicy, stuffed, fried and even mixed with other vegetables. Bhindi is known to have a positive effect on blood sugar control, among many other health benefits. Bhindi or Okra is also considered good for constipation as it has tendency to absorb water.

Today's recipe- No onion garlic Bhindi Aloo Masala is very delicious, easily prepared and a perfect suit for Indian festivals. It can be served hot with chapatis or paratha or as a side dish with rice.

INGREDIENTS:

• Bhindi - 250g
• Boiled potatoes - 2 medium size
• Tomato - 2 medium size
• Ginger - 1 inch
• Cardamom - 4-5
• Cinnamon sticks - 2-3
• Cashew nuts - 7-8
• Turmeric powder - 1 tbsp
• Kashmiri red chilli powderpowder - 1 tbsp
• Cumin powder - 1 tbsp
• Dried Kasoori Methi - handful
• Dried red chilli - 2-3
• Cumin seed - 1 tsp
• Garam Masala powder - 1 tbsp
• Ghee - 1tbsp
• Asafoetida - 1 tsp
• Grated coconut - 1 tbsp 
• Oil - 2 tbsp
• Salt and sugar - as per taste

PROCEDURE:

1. First wash the bhindi/okra well. Then let it drain and dry out completely. Otherwise wipe it clean and dry with kitchen or paper towel. Cut the both ends (head and tail part) and discard them.
2. Start chopping the bhindi/okra into half inch pieces. Wipe the knife clean with paper towel, when you will notice the sticky stuff on the knife.
3. Also peel the potato and cut them into cubes.
4. Heat 1 tablespoon of oil in a pan on medium heat. Once hot add bhindi, sprinkle some salt. Cook them uncovered till they get tender with stiring occasionally in between. Once they are cooked, remove it to a plate.
5. In the same pan, heat 1 teaspoons of oil. Once hot add cubed potatoes and salt. Cook till potatoes are golden brown in colour. Remove them in plate and keep it aside.
6. In the mean time, grind the tomatoes, ginger, cashew nut, 2-3 cardamom, 1 cinnamon stick into a fine paste. 
7. Heat 2 teaspoons of oil. Once hot add cumin seeds and let them sizzle. Then add 2-3 cardamom, 1 cinnamon stick and dry red chilli. Saute for a minute. Now add the hing or asafoetida. Mix well.
8. Now add the tomato & cashew paste. Add turmeric powder, red chilli powder, cumin powder, salt & sugar and mix it well. Cook it for 5 minutes.
9. Then add cooked bhindi and potatoes. Add little water as per the consistency required. Mix it & cook for five minutes. 
10. Now add garam masala powder, dry kasoori methi, grated coconut  & ghee.  Gently mix well and cook for 3-4 minutes more.
11. Turn off the stove. Bhindi Aloo masala ( No onion garlic) is ready to be served along with chapatis or paratha.