Ingredients list for Bhindi Do Pyaza

• 300 grams Ladyfingers (bhindi) slit without cutting through
• 2 Medium onions sliced
• 10-12 Shallots (Madras onions) peeled
• 1/2 cup Fried onion
• 3 tablespo to deep fry Oil
• 1 teaspoon Cumin seeds
• 1 tablespoon Coriander seeds crushed
• 1 tablespoon Ginger-garlic paste
• 1 Medium tomato chopped
• to taste Salt
• `4 tablespoons Yogurt
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 1 1/2 teaspoons Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Chaat masala
• 1/4 teaspoon Green cardamom powder
• 2 tablespoons Fresh coriander leaves chopped
• 1 inch Ginger cut into thin strips
• for garnish Fresh coriander sprig

Method

1. Heat 3 tbsps oil in non-stick pan, add cumin seeds and saute till their colour changes. Add crushed coriander seeds and sliced onions, mix and sauté till golden brown.
2. Add ginger-garlic paste, mix and sauté till raw smells disappear. Add tomato and salt and mix well. Cover and cook till tomato is pulpy.
3. Add yogurt and mix well. Add coriander powder, cumin powder, red chilli powder, turmeric powder, chaat masala and green cardamom powder, mix well and saute for 2-3 minutes.
4. Add coriander leaves, ginger strips, shallots and fried onion, mix well and saute or 2 minutes. Take it off the heat and set aside.
5. Heat sufficient oil in another non-stick pan, add the ladyfingers and deep-fry till crisp. Drain on absorbent paper.
6. Place the pan with gravy mixture back on heat, add the deep-fried ladyfingers and mix well. Cook for 2 minutes.
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.