The whole bhindi just looks so elegant a vegetable that it is a shame to cut it into small pieces. This preparation keeps the elegant shape of such a wonderful vegetable adding to it a special tangy flavour of the tomatoes and mango powder.
I haven’t seen this preparation other then in a Kayastha home, I am sure someone will correct me for implying that others don’t cook it like this. This dish is so tasty and I don’t believe that Kayastha’s could take all the credit, even though I would like to think so!
- 500 gms Bhindi slit length wise
- 2 Medium Onions cut length wise
- ¼ Tin chopped Tomatoes
- 1 tsf Salt
- ¼ tsf Turmeric powder
- ¼ tsf Chilli powder
- 1 tsf Coriander powder
- 1½ tsf Amchur (Mango powder)
- 4 tbsf Oil
This goes so well with Paranthas.