Recipe Cook Time
For the dry masala:
In another pan, dry roast all the ingredients for dry masala and grind them together into a powder.
For the masala paste:
Grind together all the ingredients for the masala paste with the powdered spices and a dash of water.
For the bhindi:
Heat 3-4 tsp of oil and start shallow frying the bhindi.
To the bhindi, add the tamarind extract and salt.
Crumble the jaggery over it and add 1 1/2 table spoon of masala paste.
Mix well, pour in some water and cook for 5-7 minutes.
For the tadka:
In another pan, heat 2 tsp of oil, add the ingredients for tadka and saute for about 30 seconds without burning them.
Pour the tadka over the bhindi and serve hot.