Aachari dahi bhindi

Ingredients

500 gms (approx 30 nos) ladies finger (bhindi)
2 tsp chopped ginger (adrak)
3/4 cup chopped tomatoes
1/4 cup fresh thick curds (dahi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tsp coriander (dhania) powder
4 tbsp oil
salt to taste

For the achaari masala

2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)

Method

• Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.
• Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.
• Heat 2 tablespoons of oil another pan and add the achaari masala to it.
• When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
• Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
• Add this mixture to the pan, mix well and cook for a couple of minutes.
• Add the ladies finger and simmer for 2 minutes.
• Serve hot