Bhendi Fry

Today, for the first time in my life, I cooked a curry (of course, under the watchful eye of my mother). If you don't mind handling gooeey stuff and washing a very stubbornly greasy kadai, I think Bhendi Fry is one of the easiest curries to cook. Below is the recipe :)

Ingredients:

Lady's finger - 0.5kg, serves 4

Garam masala - 1 Tb sp.

Ginger garlic paste - 1 Tb sp.

Turmeric - 1 tea spoon

Salt - 1 Tb spoon

Oil - Approx. 50 ml

Optional ingredients: My mum suggested Til and grated coconut. Add anything else that you feel like adding :)

Time:

Takes about 30 mins (assuming you have already chopped the bhendi)

Procedure:

Chop the bhendi into small pieces. Pour the oil in a kadai. Add a little salt (apparently, it prevents the bhendi from sticking to the kadai).

After the oil becomes a little hot, add the bhendi. Wait 5 minutes - mix well. Repeat this at 5 minute intervals until about 80% of the gooeey stuff vanishes. Then add salt, turmeric, ginger garlic paste, garam masala (and everything else that you want to add). Mix well. Turn off the stove after another 5 minutes. Bhendi fry is ready :)

It came out pretty well, dad said super (yay!)

That's all for now.

Suggestions, anyone?

-Prashanth

Update
Do not close the kadai with a lid throughout. Keep it open :)