Bhendi Masala Maharashrian Style

  • 1 Tsp Amchur powder
  • ¼ CUP Cashew nuts, halved
  • 1 Springs Coriander leaves, chopped
  • 1 Tsp Coriander powder
  • 1 tbsp Freshly grated coconut
  • Pinch Garam masala powder
  • 1 Tsp Goda masala
  • 1 Tsp Jeera powder
  • 1 tbsp Oil
  • Oil for deep frying
  • 250 grams Okra, small sized
  • 1 Tsp Red chilli powder
  • 1 tbsp Roasted peanut powder
  • Salt to taste
  • 1 tbsp Sesame seeds
  • Sugar
  • Pinch Turmeric powder

Just slit on one side of the small okras and keep aside. Heat oil in a kadai to deep fry the okras, when the oil is enough, deep fry the okra pieces until crisp. Remove, drain the oil and shift into a bowl and keep aside. Take some cashew nuts and deep fry until slightly golden in colour. Remove and add this to the okra. In another pan, add 1 tbsp of oil and add sesame seeds, sauté and when they sizzle, switch off the flame and add red chilli powder, roasted peanut powder, coriander powder, jeera powder, amchur powder, pinch of turmeric and garam masala, goda masala, salt to taste, sugar, freshly grated coconut and chopped coriander. Mix all these ingredients well. Add in the fried okra and cashew nuts to this spice masala and mix well (add little oil if required). Serve hot.