Steps:
- Heat oil then add 1tsp chenaga pappu + 1 min + 3/4 tsp minapappu + 1/2 tsp aavalu + 1/2 tsp Jeera seeds, once chenaga and mina pappu start to turn light brown, then add 2 red chillies cut into half and then add 1 Onion ( sliced long length about 1.5 inch)
- After 2 minutes add Curry leaves (1 full stem) then saute the onions until they become opaque. then add 1/2 tsp turmeric. after 5 minutes add 1 tsp anardhana powder and 1/2 tsp dhania powder.
- Once the onions start to turn light brown then add the Bhindi (1 lb) saute for 2 minutes then add 1 tsp salt and cook for 20 minutes open for 10 min and lid closed for 10 min ( or once the slime reduces) and mix in regular intervals.
- Once the bhindi is almost cooked then add 2 tomatoes chopped, some more salt is needed and cook for another 10 min, lid closed. mix regular intervals.
- Once done, garnish with cilantro.
TIPS:
- I used fresh bhindi and chopped then thin 1/8" so that the tomato juice will be well absorbed.
- If you wash it then dry them before chopping.
- Once the slimy gooey thing goes off then you can add tomatoes. only a little of the gooey substance may come out.
