Bhindi masala with gravy/ Spicy Okra with Cashewnut gravy

Bhindi or okra lightly spiced with cashewnut gravy makes a wonderful side dish for rotis and rice. I made this bhindi masala for rice. I had adapted this recipe from Mallika Badrinath's cookbook.

Ingredients:

Ladys finger/ okra/ Bhindi- 2 1/2 cups ( chopped about 1 inch)

Tomatoes- 3 (chopped)

turmeric powder- 1/4 tsp

corriander powder- 1 1/2 tsp

cumin powder- 1 tsp

chilli powder- 1 tsp

fennel seeds- 1/2 tsp

hing/ asafoetida- a pinch

poppy seeds (Khus-Khus)- 2 tsp

cashews- 10

yogurt- 2-3 tbsp

salt to taste

oil - 3 tbsp

cilantro( coriander leaves) to garnish

Preparation:

Soak the cashews in water for half an hour and grind it to paste along with poppy seeds. Wash the bhindi and dry it so that the bhindi doesn't become too slimy when you chop them. Cut them lengthwise about 1 inch. Heat 2 tbsp of oil in a pan and pan fry the bhindi until brown and set it aside. Heat 1 tbsp of oil. Add fennel seeds, when it splutters add a pinch of hing, turmeric, coriander powder, cumin powder, chilli powder and the ground paste and fry them for a minute. Add the tomatoes and a little water and fry them until they become tender. Now add the yogurt and the fried bhindi and allow them to cook for 5 minutes. Remove from heat and garnish with cilantro.

Note: Instead of pan frying the bhindi can also be deep fried.