20-25 bhendi / Ladyfingers
1 medium sized onion (chopped fine)
1 tomato (chopped fine)
4-5 garlic flakes (chopped fine)
1 teaspoon soy sauce
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 inch piece of tamarind
1/2 cup water
Oil for frying
Salt to taste
Wash the ladyfingers and dry them using a kitchen towel.
Chop the stem of ladyfingers.
Then cut the ladyfingers length wise and then cut into 1 inch pieces. Keep aside.
In a kadai/wok, add 2 tablespoon oil. When it heats, add chopped onion and fry till onion turns pinkish.
Add the chopped garlic pieces, cover the kadai for 5 Min’s. Now open the kadai and stir. Add chopped tomato, stir and fry for 10 Min’s.
Add the masala’s, namely red chilly powder, turmeric powder, coriander powder and mix them together.
Add the soy sauce and stir the mixture.
Now add ladyfingers and stir properly.
Add the pinch of tamarind piece.
Add 1/2 cup water, mix and cover the kadai till the lady fingers get cooked and the water evaporates.
Add salt to taste and mix well.
Serve this Bhendi Subzi with rice or rotis.
Note: In order to avoid the ladyfingers from becoming sticky, add 1 inch tamarind piece.
If needed add more water, but make sure that all water evaporates.
If water is not added, cook the Bhendi Subzi by keeping the kadai covered and stirring occasionally.