BHINDI GAJAR MASALA

Ingredients

(15 - 20) ladiesfinger (bhindi)
3 carrots (gajar)
onions
green chillies
ginger
black pepper
dry red pepper, dhania seeds, sesame, cumin
curry leaves, tamarind paste, salt, soya bean oil, butter, oil
  Method

Cut the ladiesfinger into small pieces and saute it in about 2 tablespoon of soya bean oil
adding salt and black pepper to taste.
Saute till the ladiesfingers are not sticky and keep it aside.
Roast and grind with soya bean oil to smooth and thick paste with: 2 tablespoon of dhania
seeds, 2 tablespoon of sesame seeds, 1 tsp of cumin, 2 tsp of salt, 5 dry red pepper.
Wet grind to a paste: Two large onions, cut two 1" fresh ginger pieces.
Cut 3 Carrots length wise and apply the masala paste got in step 2. Then saute it in about
2 tablespoon of butter adding salt to taste.
In a non stick kadai, add 4-5 tablespoons of oil and pour the wet onion paste got in step 3,
4 length wise slit green chillies and saute it until the chillies get a yellow hue.
Add 1/2 tsp of tamarind paste and 1/2 cup water and continue heating.
When this starts boiling, add the carrots sauted in butter and the bhindi (ladiesfinger) and
more salt to taste.
Garnish it with curry leaves.