Bhendi huli recipe

Recipe ingredients

1 pound bhendi, washed, cut into small rounds and smeared with salt
2 to 3 tablespoons of coconut, roasted
2 teaspoons of sambhar powder
1 medium tomatoes
1/2 teaspoon methi, roasted
1 teaspoon jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
2 to 3 garlic clovettes, crushed
1 teaspoon mustard seeds
1 small onion, chopped finely
1/2 teaspoon turmeric
1 to 2 teaspoons chilli powder
A pinch of hing
2 to 3 teaspoons cooking oil, or ghee (clarified butter)

How to make bhendi huli

Blend ingredients 2 to 8 to a smooth paste and set aside.
Heat the oil in a pan and add the mustard seeds and the crushed garlic.
When the garlic turns brown, add the chopped onion and fry till it turns translucent.
Now add the bhendi pieces.
Fry till the bhendi is almost done.
Add the spices (red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
Can be eaten hot with rice.