Black Cat
VIP
Ingredients:
½ kg bhindi
1 small tomato, thinly-sliced
1 green chili
4-5 curry leaves
Salt to taste
½ tsp jeera
1 tsp coriander powder
¼ tsp turmeric powder
½ tsp red chili powder
½ lemon
Oil for cooking
Coriander for garnish
Method:
1. Wash the bhindi and cut its head and tail. Slit it into four.
2. In a pan, add the oil, bhindi and lemon juice and sauté till the stickiness goes away.
3. While sautéing add curry leaves, tomato slices, salt and one green chili.
4. Add jeera, coriander powder, red chili powder, turmeric powder and sauté.
5. Keep sautéing till the bhindi becomes crisp, begins to dry and leaves oil.
6. Serve hot garnished with finely-chopped coriander.
