350gms bhindi/okra; tips and ends trimmed and chopped into small pieces,
2 tbsp besan (gramflour),
1/2 tsp fennel seeds (saunf),
2″ stick of ginger; cut into juiliennes,
1 large onion; halved and thinly sliced,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp Kitchen King/garam masala,
Salt to taste,
Oil for frying.
Lightly roast the gram flour until fragrant and light brown in color. Take care that it doesn’t burn. Heat around 2-3 tbsp oil in a kadhai and fry bhindi in batches. Add oil as required. Fry bhindi on low-medium flame until cooked. Then remove and set aside. In the same kadhai, add some more oil (if required) then add ginger and fry for a minute. Then add the fennel seeds and cook for 30 seconds. Now add onion and saute until soft. Add turmeric powder, red chilli powder and Kitchen King masala and roast for 2 minutes. Then add the roasted gram flour and mix well. Add fried okra, salt, stir, cover and cook for 2 minutes. Serve with dal and steamed rice.